master-cooks | The Key To Grilling Flank Steak Just Right

Grilling flank steak to perfection involves a few key steps to ensure it is both flavorful and tender. Begin by selecting a high-quality piece of meat, looking for one with a rich, deep color and minimal marbling. Marinating the steak is crucial; use an acidic marinade, such as one containing citrus juice, vinegar, or wine, to help break down the muscle fibers. This not only tenderizes the meat but also infuses it with flavor. Allow the steak to marinate for at least a few hours, though overnight is preferable for maximum flavor absorption. When it comes time to grill, ensure your grill is preheated to a high temperature, which helps achieve a good sear while keeping the inside juicy. Place the steak on the grill and cook for about four to five minutes per side for medium-rare, depending on thickness. Use a meat thermometer to check for your desired doneness, typically aiming for an internal temperature of 130-135°F for medium-rare. After grilling, let the steak rest for about five minutes to allow the juices to redistribute. Finally, slice the meat against the grain in thin strips to enhance tenderness. These steps will result in a perfectly grilled flank steak that is both flavorful and tender.

Don't overcook a thin steak

Thick steaks can be grilled at high temperatures for extended periods with minimal risk of overcooking, but this isn't the case for flank steak. Some grill enthusiasts recommend quickly searing thin steaks over high heat, while others argue that this method can lead to drying them out. Instead, they suggest grilling at lower temperatures for a longer duration. If you opt for high heat, aim for three to five minutes on each side for proper doneness.

It's also important to consider heat carryover, which affects all steaks but is particularly relevant for thinner cuts. Turning off the heat doesn't mean the steak has stopped cooking; it retains significant internal heat that continues to cook the meat for several minutes after you take it off the grill and let it rest. If you're aiming for a perfect medium-rare and find that cooking flank steak to that temperature results in overcooking, try reducing the cooking temperature by five to ten degrees Fahrenheit. The residual heat during resting will complete the cooking process.

Other need-to-know flank tips

Now that we've covered the essential information, what else should you consider when preparing flank steak? Marinating the meat in lemon juice or vinegar can help maintain its tenderness, and seasoning it with salt prior to cooking is also beneficial. Additionally, while flank steak is relatively thin, it can have irregular wedge shapes due to its position on the cow, which can lead to uneven cooking. To avoid this, it's a good idea to cut the flank into more uniform pieces before grilling.

When slicing flank steak, it's important to cut against the grain, which refers to the direction of the muscle fibers in the meat. Cutting "against the grain" means slicing the fibers into shorter segments, rather than leaving them long and tough to chew. With a cut as thin as flank steak, your aim is to make it as tender and easy to eat as possible, considering the factors that can work against you. All these small details contribute to a delicious bite of meat that practically melts in your mouth.

The Key To Grilling Flank Steak Just Right

Don't overcook a thin steak

Other need-to-know flank tips

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