I love firing up the grill when the weather is nice out. I cooked some great Jerk Chicken the other night, and Peruvian Chicken is practically on the menu every week in spring time. But, to me, steaks make for the ultimate grilling night. And one of my favorite cuts to cook over a flame is flank. It soaks up marinade beautifully, and really gets enhanced by that smoky touch. I must admit that in recent years I’ve taken to cooking my ribeye steaks in cast iron (see my Skillet Ribeye recipe). But, for a whole flank steak, grilled is the only way to go.
About the Marinade
I always marinate flank steak. Sure, rubs are great for other cuts, but flank is just so good when marinated. Today I am giving you a good all-around marinade that has umami from soy sauce, a touch of sweetness from brown sugar, and gets rounded out with other flavor enhancers like balsamic vinegar and Worcestershire sauce. When I feel like different flavors, sometimes I’ll use Carne Asada marinade or Teriyaki, but this one is my favorite. I marinate the steak in a zip top bag with as much air squeezed out as possible, this way the steak gets maximum contact with the marinade. In a pinch, you can get by with marinating it for a couple of hours, but I recommend longer. Usually I marinate my steak in the morning, then grill it for dinner in the evening. Make sure to take it out of the fridge half an hour before cooking.
How Long to Grill Flank Steak
I typically grill my flank for 4-5 minutes per side. This can vary based on how thick the cut is, and even factors like how windy it is. More than time, I base my grilling on the internal temperature of the meat, with the help of my trusty instant read thermometer. I grill the steak until it reaches 130 degrees Fahrenheit, which is for medium-rare (the temperature will continue to rise as it rests). If you want it more well-done, you can add some time, but I recommend this doneness because flank steak can get a bit chewy beyond medium-rare. After grilling, I tent it loosely with foil and let it rest for 10-15 minutes, then slice it thinly against the grain. I recommend only cutting as much as is going to be eaten at the time, as this helps keep the leftovers from drying out. Don’t let this beautiful weather pass you by without firing up the grill. I know I’ll be cooking this steak a lot, before the Florida rainy season kicks in. If you try this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.
Grilled Flank Steak, on our Gypsy Plate… enjoy!
More Great Steak Recipes:Garlic Butter Steak BitesSteak PizzaiolaBistec EncebolladoBeef BulgogiSteak TacosShish KabobCrying Tiger
