Grilled flank steak is the easiest and most versatile of all the steaks out there. Thin, inexpensive, and quick to marinate, it's the perfect choice for an easy steak dinner on the grill, but that's not all flank steak can do. Slice it and serve over greens as a hearty salad, toss it into a stir-fry, or simply top flank steak with a zippy sauce like tropical-tasting mango salsa for a fresh summer spin. Then again, you can't go wrong with Ree Drummond's spectacular cowboy butter. Yum! It's also perfect for entertaining served alongside a fresh grilled corn salador crispy ranch potatoes. No matter what else is on the menu, this recipe will show you how to make perfectly juicy, flavorful grilled flank steak every time.
What is flank steak?
Flank steak is a long, thin, and lean cut of beef. It's often one of the more affordable cuts of meat, but it can also be pretty tough if it's not cooked correctly. Using a marinade recipe for flank steak helps tenderize the meat and infuse it with delicious flavor. It cooks quickly on the grill, but it can also be cooked on the stove in a grill pan or cast-iron skillet.
How long does it take to grill flank steak?
Flank steak is a relatively thin cut, but depending on the thickness of your piece, it should take 3 to 5 minutes per side over a very hot grill (around 400˚ to 450˚) or in a grill pan over medium-high heat.
How should flank steak be cooked?
To get a juicy steak, grill your flank steak hot and fast and serve it between medium-rare and medium. Check the temperature of the meat with a meat thermometer until it reads 130˚F to 135˚F. Remember that the steak needs to rest after it comes off the grill. It continues to cook after you remove it, so you'll want to take it off the grill around 5˚ below your desired final doneness.
Why do you have to let steak rest after it cooks?
When you slice into a piping hotsteak immediately after it has finished cooking, manyof the delicious juices are going to quickly exit the meat and end up in a puddle on your cutting board. However,wait for 10 minutes or so, andthose juices willsettle and redistribute throughout the meat resulting in a juicier, more flavorful steakdown to the last bite. It's worth the shortwait!
Does flank steak need to be marinated?
While you don't have to marinate flank steak, you're guaranteed to love the way it tastes! Flank steak doesn't have a lot of fat, so the marinade helps infuse the meat with flavor and tenderize it at the same time. This marinade is made with pantry staples like red wine vinegar, brown sugar, Worcestershire, and olive oil to keep things simple!
How do you tenderize flank steak?
A good marinade that has both salt and acid (like the red wine vinegar used here) willhelp to tenderize the meat. Because flank steak is so thin, it just needs a quick dip in the marinade (around 30 minutes). If it sits for too long, the salt and acid can actually work against the steak and make it tough!
What's the best way to slice flank steak?
With any sort of steak, you want to slice against the grain for the most tender bite. This means identifying thelong musclefibers that run through the piece of meat—thefibers are typically easy to see in flank steaks—and cutting through them to shorten the fibers andmakethe meat iseasier to chew.This stepis especially important for all tough cuts such as flank, skirt, and hanger steaks!
What are good substitutes for flank steak?
If flank steak isn't available at the market, don't stress—there are many thinner cuts of beef that will work nicely here, such as top round steak, skirt steak, and flat iron steak. Hanger steak and trip-tip are great too, but can be harder to find. If no thin steaks are available, use a thicker steak, and grill it to your desired degree of doneness.
Advertisem*nt - Continue Reading Below
- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 45 mins
Ingredients
- 1/4 c.
olive oil
- 1/4 c.
Worcestershire sauce
- 2 Tbsp.
red wine vinegar
- 2 Tbsp.
brown sugar
- 2 lb.
flank steak
- 1/2 tsp.
kosher salt
- 1/2 tsp.
ground black pepper
Directions
- Step1Whisk together the olive oil, Worcestershire sauce, red wine vinegar, and brown sugar in a large baking dish. Place the steak in the baking dish and turn a few times to coat. Cover and refrigerate for 30 minutes.
- Step2Heat a grill or grill pan over medium-high heat (about 400˚F to 450˚F). Remove the steak from the marinade and pat dry. Sprinkle all over with salt and pepper. Place the steak directly over the flame and cook until a thermometer reads 135˚ in the thickest part (for medium rare), 3 to 5 minutes on each side. Remove from the heat and transfer to a cutting board. Let rest for 5 minutes, then slice against the grain. Serve immediately.
Recipe byErin Merhar
Erin Merhar is the Food Director at ThePioneerWoman.com. She oversees the site's test kitchen, recipes, photography and video programs. She is a professional chef and food stylist, with a deep passion for pizza.
