How to grill flank steak?
The best way by far to cook flank steak is on the grill. This butcher’s cut steak typically has a large surface area so it’s able to pick up a nice char and smoky flavors.
Flank steak has a close-grained texture that makes it ideal for grilling anywhere between a rare and medium cook. Cooking the flank beyond medium and you can get chewy, rubbery steak. Like other butcher’s steaks, flank steak should be grilled over high heat, flipping it occasionally, until it develops a nice crust on both sides.
- Preparation: Take the steak out of the refrigerator and allow it to come to room temperature for about 30 minutes. This helps the steak to cook evenly.
- Marinade: Flank steak soak up marinades quite as well as similar quick cooking cuts like hanger or skirt steak, but it still gives a nice boost of flavor. Try the delicious mustard-herb marinade made by combining stone ground mustard, fresh cilantro and parsley with red wine vinegar and garlic. Marinade for 2-8 hours.
- Grilling flank steak: Very high heat is essential to grilling flank steak – 450 – 500˚F. Since it is relatively thin, you want to give the beef a nice char before it overcooks. Grill the steaks from start to finish over this high heat, flipping occasionally. Usually takes about 3-5 minutes per side, depending on the thickness of the steak and desired level of doneness.
- Resting: Like any meat, flank steaks should be allowed to rest for a few minutes after cooking.
- Slicing: Use a long, thin sharp carving knife to slice the steak against the grain.