Grilled Flank Steak: The Ultimate Guide to Tender, Flavorful Results

Grilled Flank Steak: just the name conjures up images of summer barbecues, juicy, flavorful slices, and happy faces all around. But have you ever wondered how this particular cut of beef became such a grilling staple? Flank steak, once considered a less desirable cut, has risen through the ranks to become a favorite thanks to its rich flavor and relatively quick cooking time. Its popularity surged as grilling became more accessible and people sought out affordable yet delicious options for feeding a crowd.

This lean cut, taken from the abdominal muscles of the cow, boasts a robust, beefy taste that practically begs for a marinade. And that’s precisely where the magic happens! A well-crafted marinade not only tenderizes the flank steak but also infuses it with layers of flavor, transforming it into a culinary masterpiece. People adore grilled flank steak because it’s incredibly versatile. Serve it sliced over a vibrant salad, tucked into warm tortillas for flavorful tacos, or simply enjoyed on its own with your favorite sides. The possibilities are endless! Plus, its relatively quick cooking time makes it perfect for busy weeknights or impromptu gatherings. So, are you ready to unlock the secrets to perfectly grilled flank steak? Let’s get started!

Ingredients:

• 2 lbs Flank Steak, about 1 inch thick
• 1/4 cup Olive Oil, extra virgin
• 1/4 cup Balsamic Vinegar
• 2 tablespoons Soy Sauce, low sodium
• 2 tablespoons Worcestershire Sauce
• 2 cloves Garlic, minced
• 1 tablespoon Dijon Mustard
• 1 tablespoon Brown Sugar, packed
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary
• 1/2 teaspoon Black Pepper, freshly ground
• 1/4 teaspoon Red Pepper Flakes (optional, for heat)
• Salt, to taste
• Fresh Parsley, chopped (for garnish)

Preparing the Marinade:

Okay, let’s get started with the marinade. This is where the magic happens, transforming a relatively tough cut of meat into a tender and flavorful masterpiece. Trust me, don’t skip this step!

1. In a medium-sized bowl, whisk together the olive oil, balsamic vinegar, soy sauce, and Worcestershire sauce. Make sure everything is nicely combined. The balsamic vinegar adds a touch of sweetness and acidity, while the soy sauce provides umami and helps tenderize the meat.
2. Add the minced garlic, Dijon mustard, brown sugar, dried thyme, dried rosemary, black pepper, and red pepper flakes (if using). Whisk again until the brown sugar is dissolved and all the ingredients are well incorporated. The Dijon mustard acts as an emulsifier, helping the marinade cling to the steak.
3. Taste the marinade and adjust the seasonings as needed. You might want to add a pinch more salt, a little more brown sugar for sweetness, or a dash more red pepper flakes for heat. Remember, this is your chance to customize the flavor to your liking!

Marinating the Flank Steak:

Now that we have our flavorful marinade ready, it’s time to let the flank steak soak up all that goodness. The longer you marinate it, the more tender and flavorful it will become. I recommend at least 2 hours, but overnight is even better!

1. Place the flank steak in a large resealable plastic bag or a shallow dish. If using a dish, make sure it’s non-reactive (glass or ceramic is best) to avoid any unwanted flavors from leaching into the marinade.
2. Pour the marinade over the flank steak, making sure it’s evenly coated on all sides. If using a plastic bag, squeeze out any excess air and seal it tightly. If using a dish, cover it with plastic wrap.
3. Massage the marinade into the steak, ensuring it penetrates all the nooks and crannies. This will help the flavors infuse deeply into the meat.
4. Refrigerate the flank steak for at least 2 hours, or preferably overnight. If marinating overnight, flip the steak halfway through to ensure even marinating.

Preparing the Grill:

While the steak is marinating, let’s get the grill ready. A hot grill is essential for searing the steak and creating a beautiful crust. You can use either a gas grill or a charcoal grill for this recipe. I personally prefer the smoky flavor of a charcoal grill, but a gas grill works just as well.

1. Clean the grill grates thoroughly. This will prevent the steak from sticking and ensure even cooking. You can use a grill brush or a crumpled-up ball of aluminum foil to scrub the grates clean.
2. Preheat the grill to medium-high heat (about 400-450°F). If using a gas grill, turn on all the burners to medium-high. If using a charcoal grill, arrange the coals in a single layer and let them burn until they are covered with a light gray ash.
3. Lightly oil the grill grates. This will further prevent the steak from sticking and help create those beautiful grill marks. You can use a high-heat cooking oil, such as canola oil or vegetable oil.

Grilling the Flank Steak:

Alright, the moment we’ve been waiting for! It’s time to grill the flank steak to perfection. Remember, flank steak is a relatively thin cut of meat, so it cooks quickly. Keep a close eye on it to avoid overcooking.

1. Remove the flank steak from the marinade and pat it dry with paper towels. This will help it sear properly and prevent it from steaming. Discard the marinade.
2. Season the flank steak with salt to taste. Remember, the marinade already contains soy sauce, so be careful not to over-salt it.
3. Place the flank steak on the preheated grill and cook for 4-5 minutes per side for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. For medium, aim for 135-145°F. For medium-well, aim for 145-155°F.
4. Avoid moving the steak around too much while it’s grilling. This will allow it to develop a nice crust.
5. If the steak starts to flare up, move it to a cooler part of the grill or reduce the heat.

Resting and Slicing the Flank Steak:

This is a crucial step that many people overlook, but it’s essential for ensuring a juicy and tender steak. Resting the steak allows the juices to redistribute throughout the meat, resulting in a more flavorful and enjoyable eating experience.

1. Remove the flank steak from the grill and place it on a cutting board.
2. Tent it loosely with aluminum foil and let it rest for at least 10 minutes. This will allow the juices to redistribute throughout the meat.
3. While the steak is resting, prepare your sides.
4. After the steak has rested, slice it thinly against the grain. This is important because flank steak has long muscle fibers that can be tough if not sliced properly. Slicing against the grain shortens these fibers, making the steak more tender and easier to chew.
5. To find the grain, look for the lines running across the steak. Slice perpendicular to these lines.

Serving and Enjoying:

Finally, it’s time to serve and enjoy your perfectly grilled flank steak! There are endless possibilities for serving this versatile cut of meat. Here are a few ideas:

1. Garnish the sliced flank steak with fresh chopped parsley.
2. Serve it with your favorite sides, such as grilled vegetables, mashed potatoes, rice, or a salad.
3. Make flank steak tacos or fajitas.
4. Use it in a steak salad.
5. Serve it with a flavorful sauce, such as chimichurri sauce or a red wine reduction.

Tips for Success:

• Don’t overcook the flank steak. It’s best served medium-rare to medium.
• Slice the steak thinly against the grain for maximum tenderness.
• Let the steak rest before slicing to allow the juices to redistribute.
• Experiment with different marinades and sauces to customize the flavor.
• Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.

Enjoy your delicious grilled flank steak!

Conclusion:

And there you have it! This Grilled Flank Steak recipe is truly a game-changer, and I’m confident it will become a staple in your summer grilling repertoire. Why is it a must-try? Because it delivers incredible flavor, tenderness, and versatility, all with minimal effort. We’re talking about a restaurant-quality steak experience right in your own backyard. The marinade, with its perfect balance of savory, tangy, and slightly sweet notes, penetrates deep into the flank steak, ensuring every single bite is bursting with deliciousness. Plus, the quick grilling time makes it ideal for busy weeknights or impromptu weekend gatherings.

But the best part? This recipe is incredibly adaptable. Feel free to experiment with different herbs and spices in the marinade to customize it to your own taste preferences. A little smoked paprika can add a wonderful depth of flavor, while a pinch of red pepper flakes will give it a subtle kick. You could even try adding a splash of your favorite bourbon or whiskey for an extra layer of complexity.

Now, let’s talk serving suggestions. This Grilled Flank Steak is fantastic on its own, served with a simple side salad and some grilled vegetables. But it’s also incredibly versatile. Slice it thinly and use it to make mouthwatering steak tacos, piled high with your favorite toppings like salsa, guacamole, and sour cream. Or, toss it into a vibrant steak salad with mixed greens, cherry tomatoes, avocado, and a light vinaigrette. Another great option is to use it as the star ingredient in a flavorful steak sandwich, layered with caramelized onions, melted cheese, and a zesty aioli.

For a truly unforgettable meal, consider pairing this Grilled Flank Steak with some creamy mashed potatoes and roasted asparagus. The richness of the potatoes complements the savory steak perfectly, while the asparagus adds a touch of freshness and color to the plate. And don’t forget the wine! A bold Cabernet Sauvignon or a fruity Merlot would be an excellent choice to enhance the flavors of the steak.

Beyond the traditional sides, think about getting creative! How about serving it with a vibrant chimichurri sauce? Or perhaps a creamy horseradish sauce for a bit of zing? Grilled corn on the cob is always a crowd-pleaser, and a simple caprese salad would provide a refreshing contrast to the richness of the steak. The possibilities are endless!

I truly believe that this recipe will become a new favorite in your household. It’s simple enough for even beginner cooks to master, yet impressive enough to serve to guests. The key is to use a good quality flank steak and to not overcook it. Remember to let it rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more tender and flavorful steak.

So, what are you waiting for? Fire up your grill and give this Grilled Flank Steak recipe a try! I’m absolutely certain you won’t be disappointed. And more importantly, I’d love to hear about your experience. Did you make any modifications to the recipe? What were your favorite serving suggestions? Share your photos and comments with me – I can’t wait to see what you create! Happy grilling!

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