Grilling flank steak may seem intimidating at first, but it’s actually a simple process that yields incredibly flavorful results.
The secret is in the marinade, and when combined with the char from the grill, the result is a melt-in-your-mouth deliciousness that you won’t want to miss!
One great option for a marinade is a rosemary balsamic blend that adds a perfect balance of sweetness and tanginess to the flank steak.
The flavors of the marinade infuse into the steak as it grills, creating a delectable combination that is highlighted by the charred grill marks.
The beauty of grilling flank steak is that it cooks quickly at high heat, allowing for a juicy and tender interior with a nicely seared exterior.
Slicing the cooked flank steak against the grain ensures maximum tenderness and a delightful bite.
So don’t be intimidated by grilling flank steak – with a delicious marinade and the right technique, you can easily achieve a mouthwatering and memorable meal that will impress your family and friends.
Give it a try and savor the deliciousness of perfectly grilled flank steak!
What is Flank Steak?
Flank steak is a cut of beef that comes from the abdominal muscles of a cow.
It is a lean and flavorful cut that is known for its long, flat shape and distinct grain pattern.
Flank steak is typically used in a variety of dishes, such as stir-fries, fajitas, tacos, and salads, and is often marinated or seasoned before cooking to enhance its flavor.
Flank steak is relatively inexpensive compared to other cuts of beef, but it can be tough if not cooked properly.
It is important to slice flank steak against the grain, which means cutting across the long fibers, to make it more tender.
Flank steak is best cooked quickly at high heat, such as grilling, broiling, or stir-frying, to achieve a medium-rare to medium level of doneness for optimal flavor and tenderness.
When purchasing flank steak, look for a cut that has a bright red color, minimal visible fat, and a fine texture.
It’s also important to properly handle and store flank steak to ensure food safety. Store it in the refrigerator and use it within a few days of purchase, or freeze it for longer storage.
Overall, flank steak is a versatile and flavorful cut of beef that can be delicious when cooked properly. It’s a popular choice for a variety of dishes and is loved by many for its rich, beefy taste and unique texture.
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, 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 with, 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 flavors from the garlic, rosemary, soy sauce, and black pepper.
This perfect marinade balances all the flavors which helps 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
Grilling flank steak is a popular method that can result in a flavorful and juicy cut of meat.
Here’s a step-by-step guide on how to grill flank steak.
- Flank steak
- Olive oil or any preferred cooking oil
- Optional marinade or seasoning of your choice
- Grill (gas or charcoal)
- Meat thermometer (optional)
- Brush for oil (optional)
- Prepare the flank steak. Take the flank steak out of the refrigerator and let it come to room temperature for about 30 minutes. Meanwhile, you can prepare a marinade or season the steak with salt, pepper, and any other herbs, spices, or marinade of your choice. If using a marinade, follow the instructions and marinate the steak for the recommended time, typically 30 minutes to 24 hours. If not using a marinade, you can simply season the steak with salt and pepper.
- Preheat the grill. Preheat your grill to high heat for direct grilling. If using a gas grill, turn all burners to high. If using a charcoal grill, light the charcoal and let it burn until covered with white ash. Create a hot zone and a cooler zone on the grill by arranging the charcoal accordingly.
- Oil the grates. Before placing the steak on the grill, you can lightly oil the grates with a brush or paper towel dipped in oil. This helps to prevent sticking and promotes grill marks.
- Grill the flank steak. Place the seasoned or marinated flank steak on the hot grates of the grill directly over the high heat zone. Close the grill lid and grill for about 4-5 minutes per side for medium-rare, or longer for your desired level of doneness. Use tongs to flip the steak only once during grilling to help retain its juices. If using a meat thermometer, you can check the internal temperature of the steak. For medium-rare, the internal temperature should be around 130°F (54°C), and for medium, it should be around 140°F (60°C).
- Rest the flank steak. Once the steak is cooked to your desired level of doneness, remove it from the grill and transfer it to a cutting board. Let the flank steak rest for a few minutes to allow the juices to redistribute and the steak to become more tender and flavorful.
- Slice and serve. After resting, slice the flank steak against the grain into thin slices. This helps to ensure a tender bite. Serve the grilled flank steak with your favorite side dishes, such as grilled vegetables, roasted potatoes, or a fresh salad.
Grilling flank steak can result in a delicious and impressive meal.
By following these steps and paying attention to the cooking time and internal temperature, you can achieve a perfectly grilled flank steak with a nice sear on the outside and a juicy interior.