5-Ingredient Grilled Camping Flank Steak Done Right

Takeaway

A five-ingredient flank steak is one of the most satisfying things you can cook over a campfire. It's fast, forgiving, and feels special without extra work. Get your coals right, don't rush the rest, and always slice against the grain. That's it. The rest is just sitting back, listening to the fire, and eating well.

Frequently Asked Questions

Can I use a different cut of beef for this camping flank steak recipe?

Yes. Skirt steak or sirloin flap meat work well. Adjust cook time: skirt steak is thinner, so cook about 4-5 minutes per side for medium-rare. Sirloin flap may need a minute or two longer. Always check internal temperature.

How do I know when the campfire coals are ready for grilling steak?

You want a bed of glowing coals with no active flames. Hold your hand about 5 inches above the grate — if you can keep it there for 2-3 seconds, the heat is medium-high, perfect for searing flank steak. If you have to pull away in 1 second, the coals are too hot.

What if I don't have a cooler to marinate the steak?

If you're camping without a cooler, skip the long marinade. Instead, season the steak with salt, pepper, and a rub of olive oil and garlic just before grilling. You'll still get great flavor. Never leave raw meat in the danger zone (40-140°F) for more than 2 hours.

Can I cook this flank steak in a foil packet over the fire?

Yes. Wrap the marinated steak tightly in heavy-duty foil with a drizzle of olive oil. Place the packet directly on hot coals for 10-12 minutes, flipping once. For a crust, open the packet and sear the steak directly on the grate for 1-2 minutes per side.