Campfire Flank Steak
This flank steak is quickly grilled over the campfire and rested with garlic, herbs, and butter for a tender and juicy finish.
or read on for step-by-step instructions with photos
How I Keep Campfire Steak Tender and Juicy
Cooking steak over a campfire can be tricky. The heat isn’t perfectly even, it’s easy to overshoot the doneness, and flank steak can get tough fast if you leave it over the fire too long.
I’ve spent years cooking outdoors, and as a chef, I’ve learned to use carryover cooking to my advantage. Once the steak has a good sear, I pull it about 30°F before it reaches its final temperature, then wrap it in foil with garlic, herbs, and butter. The residual heat finishes the cooking gently while the steak rests.
I’ll show you exactly how I grill, rest, and slice the flank steak. You’ll learn when to pull it from the fire, how the herb-butter rest works, and how to keep your next camping steak dinner juicy, tender, and stress-free.
Why This Campfire Flank Steak Recipe Works
Fast over high heat: Flank steak develops a good crust quickly, which makes it well suited to campfire cooking.
Carryover cooking: The steak rests in foil so the residual heat can bring it to final doneness without drying it out.
Flavor builds while it rests: Garlic, herbs, and butter infuse the steak as it finishes cooking.
What You’ll Need
Campfire Flank Steak 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
Equipment
Campfire with a grill grate
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 Grill Flank Steak Over a Campfire
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.
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.
🔥 New to open-fire cooking? See my full guide on how to build a cooking fire.
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 Campfire Steak Tips
Give yourself some flexibility with the rest: If your sides aren’t ready yet, don’t stress. The steak can rest in the foil packet for up to an hour. When you’re ready to eat, give it a quick reheat over the fire before slicing.
Prep as much as you can at home: For longer camping trips, I like to freeze the steaks in a zip-top or vacuum-sealed bag before packing the cooler. They help keep everything cold at first and usually thaw by the second day. You can also prep the garlic, herbs, and butter in the foil packet ahead of time so it’s ready to go at the campsite.
Use tools that give you control around the fire: Long grilling tongs and heat-resistant gloves make a big difference when you’re working over live heat. They let you move the steak, adjust the grill basket, and manage the fire without getting too close.
🍳 Want to see the campfire gear I actually use? I’ve rounded up my favorites—from the grill basket and heat-resistant gloves to the tools I rely on for cooking over live fire—in my guide to the best campfire cooking essentials.
What to Serve with Flank Steak at Camp
Vegetable sides: Grilled Italian-style veggies, marinated green beans, asparagus, or blistered tomatoes all work well.
Starchy sides: Try campfire grilled potato wedges, fire-roasted corn, or cheesy grilled garlic bread.
Salads: A make-ahead kale salad or simple chopped salad adds some freshness next to the rich steak.
Sauces: Chimichurri is a classic, or try my zhoug sauce for something brighter and spicier.
Easy Campfire Flank Steak Swaps
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: Olive oil or bacon fat both work for a dairy-free option, but butter gives the resting packet the richest flavor.
Garlic and herbs: No rosemary or thyme? Try oregano, sage, or basil. Shallots also work in place of garlic.
No foil? Rest the steak on a plate with the garlic, herbs, and butter, then cover loosely with a lid, bowl, or another plate. Flip it halfway through so both sides pick up the flavor.
BBQ method: If you’re using a BBQ grill at the campsite, preheat it to 450°F and follow the same steps to grill and rest the flank steak.
How to Store Leftovers
Fridge: Store leftover flank steak in an airtight container in the fridge for up to 4 days. Keep it whole if you can to help prevent it from drying out.
Cooler: Keep leftover steak tightly sealed and well chilled in a properly iced cooler for up to 2 days. See my full guide on how to pack a cooler for camping to see how I keep it organized and food-safe for days.
Freezer: Freeze cooked flank steak in a freezer-safe bag for up to 3 months. Once thawed, I prefer using it in stews or braises, where a slight texture change is less noticeable.
Reheating: Reheat gently in a cast-iron skillet or pan with a tiny splash of water. Let the water evaporate, then sear briefly on both sides until warmed through.
Pin This Camping Steak Recipe for Later
Easy Camping Flank Steak Recipe
Grill flank steak over a campfire, then rest it with garlic, rosemary, thyme, and butter for a juicy, flavorful finish—no marinade 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
Campfire Flank Steak 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
Quick Instructions for Campfire Flank Steak
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. Position the grill grate about 1 foot above the fire. 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.
Helpful Flank Steak Tips
Use the rest time to your advantage: If your sides aren’t ready, the steak can rest in the foil packet for up to an hour. Give it a quick reheat over the fire before slicing.
Prep ahead for camping: Freeze the steak before packing the cooler, and assemble the garlic, herbs, and butter in the foil packet at home so it’s ready to go.
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.
Carolina-style pork ribs: Cook these ribs low and slow by the fire, then baste with a tangy vinegar-based BBQ sauce for tender, flavor-packed ribs.
Spicy grilled Jamaican jerk chicken: Marinate the drumsticks ahead, then grill them at the campsite for smoky, spicy flavor without extra prep.
Campfire mushroom risotto: Cooked over the fire in one pan with deeply browned mushrooms and steady heat for a creamy, al dente finish.
Greek-marinated chicken skewers: Marinated ahead, packed for the campsite, and grilled over high campfire heat for juicy, evenly cooked chicken.
🏕️ Looking for more campfire cooking inspiration? Don’t miss my full list of gourmet camping recipes.
Did you try this camping flank steak recipe?
Leave a comment below to tell me how it went or if you have any questions about the technique. I’m always happy to help!
