Grilled Flank Steak

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Preparation info

  • Servings:

    4-6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

There are three rules when cooking flank steak, and all are equally important. If you follow them, you’ll wind up with a finished steak that’s on par with some of the most expensive out there.

  1. Cook it hot. Whether you cook the steak on a grill or in a pan (cast-iron skillet), you want to cook it as hot as possible. When I cook flank steak, I let my grill heat up on high heat for 10 minutes before I even think about putting the steak on.
  2. Keep it pink. If you overcook the steak, it will start to get tough. I don’t advise cooking it past medium, but medium rare is best. For medium rare the steak should only cook for 5 to 7 minutes per side or until it has an internal temperature of about 130°F.
  3. Rest it. After the steak comes off the grill, cover it with foil and let it rest for 5 minutes. Then slice it against the grain.

In case you don’t know, here’s what “against the grain” means: When you are prepping your steak, you’ll see there are fibers running the entire length of the steak. If you were to slice the steak parallel to these fibers (lengthwise), the slices would be very tough. By slicing perpendicular to them, against the grain, you’re cutting all those fibers into bite-size pieces, making each bite tender.

Ingredients

    Method