Flank steak is a flavorful and versatile cut of meat that is perfect for grilling. With the right marinade and grilling techniques, you can achieve a tender, juicy steak that will be a hit at your next barbecue.
Flank Steak: A Grilled Delight
One cut of meat that stands out on the grill is flank steak. This versatile cut not only absorbs flavors well but also cooks quickly, making it a perfect choice for busy weeknights or weekend gatherings. Discover the steps to ensure your steak is tender and perfectly cooked every time.
The Importance of Marinating Flank Steak
To achieve the best flavor and tenderness, marinating is a crucial step in preparing flank steak. A well-balanced marinade not only adds flavor but also helps to tenderize the meat. When selecting a marinade, consider including ingredients that contain acids, like lemon juice or vinegar, as they break down the muscle fibers in the steak, making it more tender. A combination of spices, oils, and acids will enhance the flavor profile, resulting in a savory and juicy steak.
Pour the marinade over the steak in a gallon resealable bag, saving a portion to pour over the finished steak. Let the steak marinate for about 6 hours to promote flavor and tenderness, turning a few times to coat the steak evenly.
Preparing the Flank Steak
When you’re ready to grill, remove the steak from the bag and pour the marinade into a small bowl. Use this marinade to baste the steak during grilling, then discard any leftovers after cooking.
Grilling to Perfection
The ideal grill temperature is crucial for cooking flank steak. Aim for a high heat, around 375°F to 400°F, to achieve the perfect sear. Grill the steak for about five minutes on each side, checking the internal temperature with a meat thermometer to achieve your desired level of doneness. If you prefer your steak medium-rare, aim for a temperature of approximately 130°F.
Letting It Rest
Once the steak is removed from the grill, let it rest for about 5 minutes on a cutting board with a well around the perimeter to collect the juices. Resting allows the juices to redistribute throughout the meat, ensuring that each slice is flavorful and moist.
Slicing and Serving Grilled Flank Steak
Slicing flank steak properly is essential to ensure tenderness. Always cut against the grain, which helps to break down the muscle fibers further. Serve the sliced steak with a drizzle of the reserved marinade for added flavor. This not only enhances the dish but also provides a delicious accompaniment.
Pairing Suggestions
Grilled flank steak pairs wonderfully with a variety of sides. Consider serving it alongside grilled vegetables, a fresh salad, or roasted rosemary potatoes. For a complete meal, add some crusty bread to soak up the steak’s juices or a tangy chimichurri sauce or fruit salsa for brightness.
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Grilled Flank Steak
Equipment
- grill
- meat thermometer
- gallon-sized resealable bag or large glass bowl with lid
Ingredients
- 1 1/2-2 pounds flank steak
- ½ cup vegetable oil
- ⅓ cup soy sauce (low sodium if you prefer)
- 2 tablespoons fresh lemon juice
- ¼ cup red wine vinegar
- 1 ½ tablespoons Worcestershire sauce
- ½ teaspoon black pepper
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon red pepper flakes
- 3 cloves garlic, minced
Instructions
- Whisk all of the marinade ingredients together. Place 2/3 to 3/4 of the marinade into a resealable gallon plastic bag (or use a covered dish). Reserve the remaining marinade to pour over the cooked steak.
- Add the flank steak to the bag. Squeeze out the air and seal. Shake to coat the meat well. Place it in the refrigerator for 6 hours or overnight. Occasionally, flip the bag so the marinade distributes evenly over the meat.
- Remove the flank steak from the refrigerator 30 minutes to 1 hour before you plan to grill it. Remove the steak from the bag and pour the marinade into a small bowl for basting the meat during grilling.
- Heat the grill to 375-400°F. Place the steak on the grill and cook each side for 5 minutes, basting as you go. Then check the temperature with a meat thermometer and use these ranges for the degree of doneness you would like:* Rare–120-125°F* Medium-rare–130°F* Medium–145°FIf the meat has not reached the desired temperature for the doneness you want, flip it and cook it for 1-2 more minutes. Recheck the temperature. Continue cooking until the desired doneness is achieved. Then, remove it from the grill and let it rest for 5 minutes. Cut it across the grain into thin slices. Pour the reserved marinade (discard the basting marinade) over the top of the sliced steak.