When thought that when it comes to how to grill flank steak might sound a little bit complicated, but in fact it’s simple and yet incredibly flavorful.
The grilled marinated flank steak is a melt-in-your-mouth delicious that you don’t want to miss!
The rosemary balsamic marinade serves as the perfect blend of tasty flank steak, having a touch of sweet that is all highlighted in the flank steak by the char from the grill, making this cut extra delicious.
What is flank steak?
Flank steak is a lean and somewhat tough but full of flavor cut of beef that benefits from the tenderizing effects of a marinade. It is a thin cut of beef that sits along the cow’s belly.
The flank steak’s muscle grain is known to run in a single direction, making it ideal for marinating and grilling. The steak is best cooked on medium-rare and sliced thinly at an angle across the meat’s grain.
This simple preparation that involves marinating, quick-cooking at high heat and thin slicing makes the flank steak to practically melt in your mouth! This home recipe with excellent results calls for grilling the steak on a gas grill.
Flank steak marinade.
The secret to any great marinade includes five major ingredients: salt, sugar, oil, acidity, and seasonings. Each of the ingredients has a role to play in making sure you get the best out of your cut of meat.
For example, the salt and sugar help season the meat as well as help increase the tenderness and juiciness of the meat. The acidity, on the other hand, serves to add that tangy bite, while the oil helps in incorporating all the marinade into the meat itself.
Finally, the seasonings as we are already familiar, serve to influence the overall flavor profile of the meat.
The balsamic marinade used in this case covers all the bases, with the balsamic dressing for acidity, olive oil, salt, a little bit of sugar, and plenty of flavor from the garlic, rosemary, soy sauce, and black pepper.
This perfect marinade balances all the flavors which help tenderize the flank steak while it marinates.
When using this marinade, marinate for at least 2 hours, but for maximum flavor and tenderness, you can extend to a maximum of 24 hours, as the marinade is perfectly balanced.
How to Grill Flank Steak : The Recipe.
Prep time: 10 minutes
Cook time: 20 minutes.
Marinating time: 2 hours.
Yield: Serves 6 people.
For the marinade.
1/3 cup soy sauce.
1/3 cup extra virgin olive oil.
2 tablespoons red wine vinegar.
2 cloves garlic, minced.
½ teaspoon freshly ground black pepper.
¼ cup of honey.
For the steak.
2 pounds’ flank steak.
Step 1: Marinate the steak.
Mix all the marinade ingredients in a large non-reactive bowl. Place the steak in the bowl and turn, for complete coating with the marinade. Chill and marinate for at least 2 hours and up to overnight or a maximum of 24 hours.
Step 2: Prepare your grill.
Prepare your grill for high, direct heat with one side of the grill having lower, indirect heat. Set your grill to at least 450 degrees F so that the moment the steak hits the grill grates all you get is a crispy sear on the outside!
Flank steak is so thin thus it grills up incredibly fast. Hold your hand about an inch over the hot side to check for hotness. If you can only manage to hold it there, for about a second, then the grill is hot enough!
Step 3: Grill the steak.
Get the steak off the marinade and gently shake off the excess marinade from the steak. However, make sure there’s still a coating of the marinade as you’ll need the oil for preventing the steak from sticking onto the grill.
Sprinkle coarse salt and freshly ground pepper generously on all sides of the steak for a savory crust on the steak.
Place the steak on the hot side of the grill and grill for 4-5 minutes per side to get a good sear. The internal temperature of the steak is important here, and an instant-read thermometer helps you monitor the steak temperature as it is grilling.
For rare steak, cook to 125 degrees F, for medium-rare 135 degrees F, for medium 145 degrees F. Being lean, flank steak has a tendency of drying out when cooked above medium.
If it’s a must, grill to 155 degrees F for medium well and up to a maximum of 165 degrees F for well done.
Once done, move the steak to the cooler side of the grill, cover and let it cook for a few more minutes until it’s done to your liking.
Step 4: Test for doneness.
The finger test is what most people use to check the doneness of the steak. Simply poke the steak with your fingertips to check whether the steak is done or not.
A still raw steak will feel quite squishy with your fingers. That’s just what a very rare steak feels like. For a well-done flank steak, touching it should feel like touching the tip of your nose.
Step 5: Rest the steak.
After cooking the steak to your preferred level of doneness, remove from the grill and place it on a cutting board. Cover the steak with aluminum foil for holding in the heat and let the steak rest for 10 to 15 minutes.
Step 6: Slice across the grain and serve!
If you’re not familiar with the grain of the meat, worry not. Check the direction of the muscle fibers of the steak, this is what’s called the grain of the meat, and you’re supposed to slice across it.
Being a very lean cut, the flank steak will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.
So, cut the steak across the grain of the meat and at a steep diagonal, so that the slices are wide. A long serrated bread knife is ideal but any long and sharp knife will do.
For additional flavor, you can take the excess marinade and bring it to a boil then simmer for several minutes before serving it alongside with the flank steak. Enjoy!
How to grill flank steak is much easier than one thought.
Make this easy and full of flavor grilled flank steak your favorite grilling recipe, and you won’t regret it!