\u00a9 2020 wikiHow, Inc. All rights reserved. https://blog.cavetools.com/great-recipe-for-grilling-flank-steak Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes. Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. So even though searing doesn't "seal in the moisture," it's still totally worth it. When the weather is nice, I fire up the grill and make some of my family’s favorite recipes including grilled corn , grilled … Searing steak is all about improving the taste and texture, because the crispy, caramelized exterior of a properly seared steak is delicious. Please consider making a contribution to wikiHow today. All rights reserved. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat. After searing for a couple minutes per side, you need to reduce the heat to give the inside time to cook evenly. Leave the lid open while grilling steaks. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Grilled flank steak, perfectly seasoned and sliced thin, is delicious on fajitas and a summer grilling staple!. Lower the heat and cook the meat for 3 minutes on each side, or until the meat reaches your desired level of done-ness. Place the steak in a resealable plastic bag. Apply your dry rub if you aren't using a marinade. By using our site, you agree to our. Sliced flank steak is amazing served with a wedge of lime. Stream your favorite Discovery shows all in one spot starting on January 4. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the st… For tips on making a dry rub or marinade and serving the steak, scroll down! Place the steak on the grill, and let it cook on each side for 3-4 minutes to sear the meat. Let the steak rest on the counter at room temperature for 10 minutes. Let stand 10 minutes. All tip submissions are carefully reviewed before being published. Karl Engel, head chef of award winning BBQ team Pigcasso (http://on.fb.me/135gETN), shows shows us how to grill flank steak the perfect fajita. I'm very knowledgeable and skilled about other steaks, including flatiron, but, "Very detailed instructions for all the steps involved in preparation, cooking, and serving flank steak, including, "Great article on cooking the flank steak. Your flank steak should serve roughly 3 people per 1 pound (0.45 kg). Cook your meat to an internal temperature of at least 130 °F (54 °C). Let stand, covered loosely with foil for … Try again! Despite its toughness, it can be a tasty, tender steak if you learn how to prepare it properly. Marinate: let your flank steak marinate for several hours. Preheat a grill to high and oil the grates. Flank steak is an odd cut of beef. For steak that's less than 1 1/2 inches thick, simply grill the … % of people told us that this article helped them. Gill: I like to get my grill as hot as I can. Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 … Then, heat the grill, and blot the meat with a clean paper towel to remove excess moisture. Place on a cutting board; cover loosely with foil. By using this service, some information may be shared with YouTube. 1/2 cup canola oil, plus more for the grill. Generally, a reading of 130 °F (54 °C)) means your meat is cooked to a delicious medium-rare. Allow the grill to sit for several minutes (with the lid closed) so it can heat up. Cut the flank steak, with a sharp knife, across the grain into thin slices. Grill steak over direct heat 4 to 6 minutes per side for medium rare. Note that because flank steak is naturally somewhat tough and cooking a piece of meat to well-done can cause it to become even tougher, this isn't usually done. The foil helps retain the meat's internal heat, ensuring your first bite is still pleasantly hot even after the meat has rested. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. ", "Found what I needed for the low and slow finishing method on the gas grill. Serve immediately with … Blitz for … For Thin Steaks, Sear Over Direct Heat. At first glance you might say, “No thanks, I’ll take the New York Strip!” But flank steak, also known as London Broil, is a delightful cut of meat! The key to perfectly grilled flank steak is to use a modified two-level fire—that's a fire where all the coals have been pushed over to one side, leaving the other empty (in a gas grill, just leave one bank of burners off). This prevents a condition called cross-contamination in which bacteria from the uncooked meat transfer to the cooked meat via unclean kitchenware. Read on for another quiz question. If you don't have a grill brush handy, you can try bunching up a paper towel and dipping it in your oil, then using this to paint the grill. The benefit of using a charcoal or gas grill … References This grilled flank steak is coated in a flavorful marinade, then cooked on a grill until perfectly tender and juicy. These bacteria can cause you to become seriously ill if ingested. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Salt, pepper, brown sugar, paprika, garlic powder, and red pepper flakes would make a good combination, for instance. Alternatively, for a simple marinade, mix together the juice of 1 lemon, 3 tablespoons (44 mL) of olive oil. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Since flank steak is somewhat tough by its very nature, it's extra important to give it time to rest so that the meat is as tender as possible when you eventually bite into it. © 2020 Discovery or its subsidiaries and affiliates. Simply combine the ingredients and mix thoroughly until the ingredients are combined. The general rule with flank steak is to always cut against the grain to reduce the meat's toughness. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. It’s fairly lean, relatively affordable, and its texture has a coarse, ropy look. Hover your hand over the skillet or grill a couple of inches to ensure that it is nice and hot. Much of the reason that flank steak is so naturally tough stems from the fact that its muscle fibers are fairly taught and strong. For this, low, steady heat is best, as it gives the inside of the meat a chance to catch up with the outside without burning the latter. The goal of grilling a steak is to brown and lightly char the … To grill flank steak, start by applying any seasonings, dry rubs, or marinade that you want to flavor the steak before grilling. If possible, push all of the charcoal to one side so that one half of the grill has no charcoal under it. Pulse until the garlic and herbs are incorporated in the oil. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. The veggies can be roasted/cooked like roasted broccoli, cauliflower, Brussels sprouts or butternut squash, or raw such as fresh tomatoes, thinly sliced radishes, sprouts etc. You’ve probably eaten it before and never realized it because it’s the cut mos… Pulse until the garlic and herbs are incorporated in the oil. Transfer steak to a cutting board, lightly cover with aluminum foil, and let rest 5 minutes. Different readings can give different levels of done-ness, but you will want to take care not to remove any meat with a temperature of less than 120 °F (49 °C) or so, as undercooked meat can be unsafe to eat. The descriptions were clear and the photos helped a great deal.". Irish Flank Steak. Every day at wikiHow, we work hard to give you access to instructions and information that will help you live a better life, whether it's keeping you safer, healthier, or improving your well-being. Whether you're using a marinade or a dry rub, the basic process for preparing each is the same. While high heat cooking is great for searing the outside, it's difficult to cook the meat all the way through over high heat without burning it. If you don't have any resealable plastic bags handy, you can soak your meat in a bowl covered with plastic wrap, a Tupperware container, or any other plastic container with a seal. Your support helps wikiHow to create more in-depth illustrated articles and videos and to share our trusted brand of instructional content with millions of people all over the world. There is a benefit to this method of cooking, but it doesn't have to do with moisture retention. Really answered all of my questions and gave me more info I didn't even, "Very thorough run through on prep, cooking, and serving. Sign up for the Recipe of the Day Newsletter Privacy Policy, Red Wine-Rosemary Grilled Flank Steak Recipe. In the hands of a budget-minded cook, flank steak can be a delicious yet affordable alternative to pricier cuts of beef like prime rib, T-bone, or ribeye. Nice! Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. For gas grills: Light one burner and set it to "high." Flank steak is technically not a steak at all. Instead, this popular cut of beef comes from the cow's belly muscles. Remove the steak from the grill and allow it to rest for 10 minutes to … For a delicious rub, combine 1 tsp (4 g) of ground cumin, 1 tbsp (5.9 g) of salt, 2 tsp (3.4 g) of ground coriander, 1 tsp (2.3 g) of paprika, 1 tsp (2.3 g) of black pepper, 1 tsp (3.3 g) of garlic powder, and 1/2 tsp (0.85 g) of cayenne pepper. Without this option, there's a good chance that you'll end up incinerating the exterior of your meat before the center c… {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/db\/Grill-Flank-Steak-Step-1-Version-2.jpg\/v4-460px-Grill-Flank-Steak-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/d\/db\/Grill-Flank-Steak-Step-1-Version-2.jpg\/aid1345060-v4-728px-Grill-Flank-Steak-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"