Campfire Grilled Flank Steak with Garlic Herb Butter
There’s no marinade needed for this simple woodfire-grilled flank steak—just a quick rest in garlic herb butter for ultimate flavor and tenderness.
or read on for step-by-step instructions with photos
How to Make the Best Camping Flank Steak Without Marinating
No time to marinate? No problem. With this technique, you still get all the deep flavor and tenderness of marinating, but without the wait. This campfire flank steak recipe uses a clever post-cook resting method to infuse flavor and get the perfect texture.
Layer the flavor after cooking. Instead of marinating the meat for hours beforehand, we rest it in foil with garlic, rosemary, thyme, and butter after grilling. As it sits, the herbs and garlic release their aromatics, and the butter adds a rich, umami depth.
Perfectly cooked every time. The steak finishes cooking gently in the foil packet with residual heat, locking in moisture for tender, juicy results. Rest it for just 15 to 20 minutes—plenty of time to pour a glass of wine or prep your sides!
Why You’ll Love This Campfire Flank Steak
No marinade needed: Just season, grill, and rest the steak in a foil packet with aromatics for big flavor—no overnight prep required.
Smart timing: Pull the steak off the heat before it’s fully cooked to let it finish in the foil packet. It cooks gently with residual heat to perfect doneness while staying moist and tender.
Made for the outdoors: Minimal tools, minimal prep. Perfect for any camping setup without sacrificing that steakhouse-level flavor.
Budget-friendly: Flank steak keeps costs low, and the post-cook resting method brings out flavor that rivals any high-end cut.
What’s Ahead in This Grilled Flank Steak Recipe
My tips: How to get the perfect texture and flavor, plus my top campfire cooking tools for easy grilling.
Serving suggestions: What to pair it with for a full campfire dinner—and smart ways to use up any leftovers.
Substitutions: Easy ingredient swaps based on what you have on hand.
Storage tips: How long it keeps in the fridge or freezer, and what to do with leftovers (if you have any!).
FAQs: Find answers to common questions like how to rest steak without foil and how hot your coals should be for campfire cooking.
But first, I’ll walk you through this campfire steak recipe step-by-step—so you can cook the ultimate steak dinner on your next camping trip.
Let’s get grilling!
What You’ll Need
Ingredients for Campfire Grilled Flank Steak
2 medium flank steaks (about 2 pounds or 1 kg total)
½ bunch fresh thyme
½ bunch fresh rosemary
2 garlic cloves, peeled and thinly sliced
2 tablespoons salted butter
extra virgin olive oil
salt & pepper, to taste
Equipment
Campfire with a grill grate (or a BBQ grill)
Long-handled grilling tongs
Meat thermometer
Aluminum foil
Sharp knife and cutting board
Makes: 4 portions Prep: 5 min
Cook: 5 min Rest: at least 15 min
How to Make it
Step 1
Light the fire and prep the resting foil packet.
Get your campfire going early—at least an hour before you plan to cook. Burn it down, adding new logs as needed, until you’ve got a strong base of glowing embers with a couple of steady-burning logs on top. Aim for a medium-high heat with the flames about 1 foot below the grill grate.
If you’re using a BBQ grill, preheat it to 450°F.
Meanwhile, tear off a large sheet of heavy-duty aluminum foil. Layer the sliced garlic, rosemary, thyme, and pats of butter in the center. Set it aside near your cooking area—this will be your resting packet once the steak comes off the heat.
💡 Pro Tip: I like building a log cabin-style fire. It’s stable, easy to feed, and gives you a nice square shape to cook evenly over.
Step 2
Grill the flank steaks.
Pat the flank steaks dry, coat them with a splash of olive oil, and season both sides generously with salt and pepper.
Place a grate or grill basket over the fire and let it preheat for a couple of minutes. Then place the steaks on the grill and cook for about 2–3 minutes per side, or until a golden brown crust forms.
Use a meat thermometer to monitor the internal temperature. Pull the steaks off the heat when they reach 100–105°F, this allows them to finish cooking gently in the resting packet without going past medium-rare.
For medium, cook to 110–115°F before pulling off the heat. I don’t recommend going any higher—flank steak can get quite tough beyond medium.
Step 3
Rest the flank steaks.
Transfer the cooked steaks directly into the foil packet you prepared earlier with the garlic, rosemary, thyme, and butter. Fold the foil closed, but leave a small vent at the top—this helps release just enough heat so the steaks don’t steam too much or overcook.
Let the packet rest off the heat for 15 to 20 minutes, flipping the steaks halfway through. During this time, the steaks finish cooking gently, allowing the juices to redistribute throughout while absorbing all that garlic, herb, and butter flavor.
Step 4
Slice and serve the flank steaks.
Unwrap the foil and transfer the steaks to a cutting board. Slice thinly against the grain for maximum tenderness.
Serve with your favorite campfire sides—I served mine with buttered fingerling potatoes, grilled peppers and onions, and a glass of red wine (optional, but highly recommended!).
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My Tips for the Best Campfire Grilled Flank Steak
Cook to no more than medium: Flank steak is a lean, working muscle, with long fibers—meaning it can be naturally tougher.
That’s why it’s best served medium or below, or cooked low and slow until fall-apart tender. Anything in between tends to land in chewy, leathery territory.
Since we’re grilling, not braising, aim for medium-rare to medium at most. Pull it off the fire at 100–105°F for medium-rare or 110–115°F for medium.
Don’t be afraid to rest longer: Resting for more than 20 minutes won’t hurt the steak. In fact, it gives the meat even more time to absorb all that butter and herb flavor, while allowing the juices to redistribute evenly.
If you’ve got other sides cooking, let the steak rest for up to an hour, then just reheat it on the grill for a couple of minutes before slicing.
Punch the steak for even more tenderness: Before cooking, try using a meat tenderizer to break up the muscle fibers. It’s a go-to move for tougher, flavor cuts like flank, bavette, skirt, and flat-iron.
Slice against the grain: It’s non-negotiable—and the key to tenderness. Cutting across the grain shortens the tough strands in the meat, making each bite easier to chew. Start by finding which way the lines run, then slice across—not along—them.
How to pack for camping: For longer trips, freeze the steaks in a zip-top or vacuum-sealed bag before you head out. This way it can act as an ice pack for the first part of the trip, thawing by day 2.
The foil resting packet can also be prepped in advance. Pack the herbs, butter, and garlic together in foil so it’s ready to go when you need it.
Use the right tools: Long grilling tongs and heat-resistant gloves make cooking over a fire way easier and safer. They give you more control without the risk of burns.
For the full list of my favorite campfire gear—including the grill basket, gloves, and those travel-friendly wine tumblers—check out my article on the best campfire cooking essentials!
Serving Suggestions
Vegetable sides: Grilled Italian-style veggies, cast-iron roasted Brussels with bacon fat, marinated green beans, simple grilled asparagus, or blistered cherry tomatoes all go really well with flank steak.
Starchy sides: Try campfire grilled potato wedges, fire-roasted corn on the cob, buttery polenta with smoky gouda, or cheesy grilled garlic bread for soaking up those steak juices.
Salads: Pair with a hearty make-ahead kale salad, Mediterranean-style chopped salad, or simple arugula salad tossed with balsamic vinegar and olive oil.
Sauces: Chimichurri is the classic choice, or for a Middle Eastern twist, try my spicy and herby zhoug sauce. For a simpler option, go with a red wine or lemon vinaigrette—it adds a fresh hint of brightness that perfectly complements grilled meats and veggies.
Leftovers: Slice extra steak thin for tacos, wraps, salads, breakfast hash, or steak and eggs the next morning—cold or reheated, it holds up beautifully!
Wine pairings: We enjoyed our camping steak dinner with an Italian Valpolicella Ripasso—fruity, full-bodied, and the perfect match for the smoky, meaty flavors of grilled flank steak. Other great pairings include Malbec, Cabernet Sauvignon, Zinfandel, or Syrah/Shiraz.
Substitutions
Flank steak: For a similar texture and flavor, you can use skirt, bavette, or flat iron steak—just keep an eye on the internal temperature to avoid overcooking past medium.
More tender cuts like rib-eye, sirloin, or striploin also work well and are more forgiving if you prefer them on the well-done side. You can follow the same method—just let them rest in the foil packet for at least 15 minutes before serving.
Butter: You can substitute olive oil, coconut oil, or even bacon fat for a dairy-free version—but it’s the butter that really brings this method together.
Garlic and herbs: No rosemary or thyme? Try oregano, sage, or basil. Shallots also work in place of garlic.
Storage
Fridge: Store leftover flank steak in an airtight container in the fridge for up to 4 days. Keep it whole if you can—this helps prevent it from drying out.
Cooler (for camping): If you’re storing leftover steak in a cooler, keep it tightly sealed and surrounded by plenty of ice. It’ll stay fresh for up to 2 days.
Freezer: Cooked flank steak can be frozen in a freezer bag for up to 3 months. Just note—it’s best used in stews or braises once thawed, since the texture can get a little grainy once frozen.
Reheating: Heat the steak in a cast-iron skillet or pan with a tiny splash of water. Once the water evaporates and it’s nicely seared on both sides, it should be warm in the center with a fresh golden crust. Slice and enjoy.
FAQs
What if I don’t have foil—can I still rest the steak properly?
Yes—just place the steak on top of the garlic, herbs, and butter on a plate or shallow pan, then loosely cover it with a lid, bowl, or another plate to trap the heat. Flip it halfway through resting so both sides get the flavor.
How hot should the coals be for cooking steak?
For cooking steak, aim for medium-high heat—about 450°F if using a grill thermometer. Over a fire, that means a solid bed of glowing coals with a few active flames, and grill grates positioned 10–12 inches above the fire.
Why is my flank steak always tough?
Flank steak can get tough if it’s overcooked or sliced the wrong way. It should be cooked no more than medium and always sliced against the grain—cutting with the grain leads to dense, chewy slices that are tough to bite through.
Does flank steak get tender the longer you cook it?
Flank steak only gets more tender if you’re braising it in a liquid, low and slow. On the grill, it’s best served medium-rare to medium, max.
How to tell if my flank steak is cooked without a thermometer?
To check your flank steak without a thermometer, press the center with your finger—medium-rare should feel soft with a bit of bounce, like the base of your thumb on the palm side. That said, a thermometer is your best friend here. Getting it right without one takes a lot of practice, so I always recommend using one for the best results.
That’s it, enjoy!
A camping steak dinner is such a treat. There’s something about the setting that makes steak taste even better outdoors. The wood smoke adds a signature flavor you just can’t get at home, especially while breathing in that fresh forest air.
Flavor cuts make it more accessible. We always reach for flank, bavette, or other less-expensive cuts when we’re cooking over fire. Not only are they more affordable, but they often have a richer, meatier taste than “premium” cuts like rib-eye or striploin.
Technique is everything. You can make almost any steak taste incredible if you treat it right. Don’t overcook it. Let it rest. Season it properly. And always, always slice against the grain. It’s nothing fancy—just solid technique that turns a good steak into a great one.
Summary
Camping Flank Steak Recipe
Grill flank steak over fire, then rest it in garlic herb butter for big flavor and tenderness—no marinade or long prep required.
Makes: 4 portions Prep: 5 min
Cook: 5 min Rest: At least 15 min
Dietary Notes: Gluten-free, Egg-free, Low-carb, High-protein
Ingredients
2 medium flank steaks (about 2 pounds or 1 kg total)
½ bunch fresh thyme
½ bunch fresh rosemary
2 garlic cloves, peeled and thinly sliced
2 tablespoons salted butter
extra virgin olive oil
salt & pepper, to taste
Instructions
Prep fire and resting packet. Build a wood fire about 1 hour before cooking, burning it down to glowing embers with a couple of logs on top for steady flames. Grill grates should be at least 1 foot above the fire. If using a BBQ, preheat to 450°F. Meanwhile, prep a foil packet with sliced garlic, rosemary, thyme, and butter. Set aside.
Grill the steaks. Pat the flank steaks dry, rub with olive oil, and season generously with salt and pepper. Place on the hot grill and cook for 2–3 minutes per side, or until browned with a golden crust.
Rest the steaks. Use a meat thermometer to check doneness. Pull steaks at 100–105°F for medium-rare or 110–115°F for medium. Transfer to the foil packet, fold closed leaving a small vent, and let rest off the heat for 15–20 minutes, flipping halfway through. The steaks will finish cooking as they rest.
Serve. Slice thinly against the grain and serve with your favorite campfire sides—like grilled veggies, potatoes, and a glass of red wine.
Top Tips
Don’t overcook it: Flank steak is lean, meaning it can get chewy if overcooked. Medium-rare to medium is the sweet spot—pull it off early and let the resting packet do the rest.
Let it rest longer if needed: A longer rest won’t hurt. If you’re juggling sides, let the steak rest up to an hour—then quickly reheat on the grill before slicing. It’ll still be juicy and full of flavor.
Slice against the grain: This step makes the biggest difference in tenderness. Just find the direction the grain runs, then slice across it—shortening those tough strands and making every bite easier to chew and more enjoyable.
Further reading: For more, check out my tips, serving suggestions, substitutions, storage tips, and FAQs!
Did you try this campfire flank steak? Let me know!
Leave a comment below or tag me on Instagram @onecreativecook—I’d love to see what you made.
Enjoy!
More Campfire Recipes You’ll Love
One pot tagliatelle bolognese pasta: This bolognese is made with bison and mushrooms for a rich, earthy flavor. Cook the pasta right in the sauce for an easy, hearty campfire dinner.
Pork ribs with Carolina-style vinegar BBQ sauce: Cook low and slow by the fire, then baste with tangy vinegar sauce for tender, flavor-packed ribs.
Fire-grilled spaghetti squash: Smoky, tender squash grilled right over the fire—just top with your favorite sauce for a cozy fall camping meal.
Spicy grilled Jamaican jerk chicken: Marinate drumsticks in a fiery homemade jerk sauce before your trip, then grill at the campsite for big flavor without the hassle.
Healthy make-ahead camping power salad: Prep it at home, shake it on-site—this no-cook, protein-packed salad makes a quick and satisfying camping lunch or dinner.
