Weber Grilled Flank Steak {Served on Toast with Crispy Fried Onions!}

I got the chance to fire up my grill over the weekend after I found a beautiful two pound flank steak on sale.  It had been a while since I had grilled a steak and it was a welcome opportunity to use my Weber Traveler.

Stick with me and we will cover:

  • How to Marinate the Flank Steak
  • How to Grill the Flank Steak
  • How to Serve the Flank Steak

Let’s get started!

Sliced Grilled Flank Steak

How to Marinate the Flank Steak

When it comes to marinades the key is to keep it Simple and Salty.

There are a lot of marinade recipes that call for lots of aromatics and herbs (check out this tri tip marinade as an example) but what you need for a flank steak is something salty to penetrate the meat and relax the proteins.  A flank steak can be tough so the tenderization provide by a salty marinade is quite beneficial.

If you are looking for a commercial marinade then I can suggest Dale’s Marinade.  If you want to make your own marinade then here is a simple but highly effective recipe:

Flank Steak Marinade Recipe

  • 1 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup balsamic vinegar

Put the steak in a ZipLoc bag along with the marinade and let it soak at room temperature for about an hour.  I like to flip the bag over and sort of squeeze things around to make sure there is a good even coverage.

By the way, keep the bag in baking dish just in case it leaks 😉

After the steak has marinated for an hour remove it from the plastic bag and pat dry with paper towels.

Grill the Flank Steak with High Heat

We are not being subtle with this steak.  Although I sometimes like to smoke a flank steak for this cook I was just hitting it with high heat.

I turned my Weber Traveler to High and let it preheat for 15 minutes.  The preheat step is important as it gives the heavy cast iron grates time to get scorching hot and it burns off residual crud so you get better grill marks.

Right before the steak goes onto the grill brush off the grates so you have a clean surface to work with.

Your grill should be running at around 550-600F.

Weber Traveler Heated to 550F

Place the steak on the grill and follow this pattern:

  • Grill for three minutes.
  • Rotate the steak by 90 degrees and grill for three more minutes.
  • Flip the steak over and grill for three minutes.
  • Rotate the steak by 90 degrees and grill for three more minutes.
  • Check the internal temperature with a digital thermometer and remove from the grill when an internal temperature of 135F is reached in the thickest part of the steak.

Tent the steak with aluminum foil and allow to rest while the rest of the meal is being prepped.

Grill the Flank for six minutes per side

How to Serve the Flank Steak

Flank steak is pretty similar to skirt steak and there are a hundred different ways that you can serve them including:

  • Fajitas
  • Tacos
  • Steak Salad
  • Breakfast Burritos

For this steak I decided to make “Steak Bruschetta”.

While the steak was resting I used the Weber Traveler to toast up slices of sourdough that had been lightly sprayed with cooking oil.

Bread Toasting on the Grill

The toasts needed about three minutes per side but keep an eye on things as the heat distribution on he Traveler isn’t perfect and some toasts finish faster than others.

I sliced the flank steak against the grain and then cut those slices into bites.

The bite sized pieces of flank steak went onto the toasts with diced tomatoes and steak sauce and then topped with crispy fried onions.

And yes, this stuff was freaking delicious!

Grill on!

Grilled Flank Steak on Toast

Grill the Flank for six minutes per side

Weber Grilled Flank Steak

A flank steak is marinated for one hour, grilled over High Heat and served on toasts with crispy fried onions.
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Calories 315 kcal


  • Weber Gas Grill


  • 1 Flank Steak about 2 pounds
  • 1 cup Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Balsamic Vinegar


  • Combine the soy sauce, Worcestershire sauce and balsamic vinegar in a one gallon Ziploc bag.
  • Add the steak to the marinade and let it rest at room temperature for one hour.
  • Remove the steak from the marinade and pat dry with paper towels.
  • Preheat your Weber grill on High for 15 minutes.
  • Grill the steak for 6 minutes per side until an internal temperature of 135F is reached in the thickest part of the steak.
  • Let the steak rest for 10-15 minutes while you prepare the remainder of the meal.
  • Slice the steak thinly across the grain and serve.
Keyword Weber Grilled Flank Steak

3 thoughts on “Weber Grilled Flank Steak {Served on Toast with Crispy Fried Onions!}”

  1. I first had the “ORIGINAL” Weber flank steak marinade over 60 years ago. My dad bought his first Weber when I was 10. 1962. The recipe came in a booklet with the grill. My mother even copied it into her family cookbook for us kids and many relatives. This appears to be a lazy man’s attempt and can’t compare to the real thing. Look up the original and have a taste explosion in your mouth. The original is very versatile also. For chicken and pork, leave out the red wine vinegar and add brown sugar and fresh grated ginger. For fajitas, leave out the vinegar and lemon juice. Add 1/3 cup of lime juice and 1 pkg of Old El Paso Taco Seasoning. You can also improve the flavor of the original by slicing the steak across the grain into strips the same size as the steak’s thickness. The meat absorbs the marinade quicker and is super tender with more caramelization. Try this for the fajitas too, but cut the strips thinner.

  2. The Original Weber Flank Steak Marinade

    1 1/2 lb. flank steak
    Marinade ingredients
    1/2 c. vegetable oil
    1/3 c. soy sauce
    1/4 c. red wine vinegar
    2 tbsp. lemon juice
    1 tbsp. Worcestershire sauce
    1 tsp. dry mustard
    1 clove garlic, minced
    1/4 tsp. pepper


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