How Long to Cook Flank Steak (Whole, 1.5–2 lb) in the grill
Specification: 1.5–2 lb whole flank, ~3/4 inch at the thickest point, marinated 2–8 hours in an acidic marinade and blotted dry before grilling
3-Step Execution Protocol
Preheat grill to Ripping-hot direct, 550°F+ (grate cleaned and lightly oiled). Clean and oil grates. Prepare flank steak (whole, 1.5–2 lb) (1.5–2 lb whole flank, ~3/4 inch at the thickest point, marinated 2–8 hours in an acidic marinade and blotted dry before grilling).
Cook for 8–12 mins (4–6 min per side, single flip, thickness-driven). Flip at the 5-minute mark for even browning.
Deeply charred crust with visible grain lines across the short axis, and the meat feels resilient — like the pad of your palm below the thumb when you touch thumb to ring finger — through a probe at the thickest point. Confirm internal temperature reaches 125°F pull → 130°F medium-rare after a 10-minute rest (USDA safe minimum 145°F applies for well-done). Rest for 10 minutes before serving.
USDA FSIS 145°F safe minimum for whole beef; 125°F pull for medium-rare per Serious Eats' flank steak testing and America's Test Kitchen grilled-flank technique piece. Grain-direction guidance from Meathead Goldwyn's beef-cuts reference on AmazingRibs.com.