Flank steak is a popular cut of beef that is known for its rich flavor and tender texture when cooked correctly. One of the best ways to cook flank steak is on a grill, where it can be seared to perfection and served with a variety of delicious toppings. In this article, we will explore the art of cooking flank steak on a grill, including the best techniques, marinades, and seasonings to use.
Understanding Flank Steak
Before we dive into the world of grilled flank steak, it’s essential to understand the characteristics of this cut of beef. Flank steak is a lean cut of meat that comes from the belly of the cow. It is known for its bold flavor and chewy texture, making it a popular choice for fajitas, steak salads, and sandwiches.
Flank steak is typically sold in thin strips, which makes it ideal for grilling. However, it can be challenging to cook due to its lean nature, which can make it prone to drying out if overcooked. To avoid this, it’s crucial to cook flank steak to the right temperature and use a marinade or seasoning to add flavor and moisture.
Choosing the Right Flank Steak
When selecting a flank steak, look for a cut that is at least 1/4 inch thick and has a good balance of marbling (fat distribution). This will ensure that the steak is tender and flavorful. You can also opt for a flank steak that has been labeled as “grilling steak” or “fajita-style,” which is typically cut into thin strips and ready to cook.
Preparing Flank Steak for Grilling
Before grilling your flank steak, it’s essential to prepare it correctly. Here are a few steps to follow:
Trimming and Cutting
Trim any excess fat from the steak, if necessary. Cut the steak into thin strips, if it’s not already pre-cut. This will help the steak cook evenly and prevent it from becoming too thick in the middle.
Marinating and Seasoning
Marinating and seasoning are crucial steps in preparing flank steak for grilling. A marinade can add flavor and moisture to the steak, while a seasoning can enhance the natural flavors of the meat.
For a marinade, you can use a store-bought variety or create your own using a combination of olive oil, acid (such as vinegar or lemon juice), and spices. Some popular marinade ingredients for flank steak include:
- Soy sauce
- Garlic
- Ginger
- Cumin
- Coriander
- Chili flakes
For a seasoning, you can use a dry rub or a spice blend. Some popular seasoning ingredients for flank steak include:
- Paprika
- Salt
- Pepper
- Garlic powder
- Onion powder
- Cumin
Bringing the Steak to Room Temperature
Before grilling, it’s essential to bring the steak to room temperature. This will help the steak cook evenly and prevent it from becoming too cold in the middle.
Grilling Flank Steak
Now that your flank steak is prepared, it’s time to grill it. Here are a few tips to keep in mind:
Preheating the Grill
Preheat your grill to medium-high heat (around 400°F to 450°F). Make sure the grates are clean and brush them with oil to prevent sticking.
Grilling the Steak
Place the steak on the grill and cook for 3-5 minutes per side, depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the internal temperature should be around 130°F to 135°F.
Letting the Steak Rest
Once the steak is cooked, remove it from the grill and let it rest for 5-10 minutes. This will allow the juices to redistribute and the steak to retain its tenderness.
Cooking Times and Temperatures
Here is a guide to cooking times and temperatures for flank steak:
| Cooking Method | Internal Temperature | Cooking Time |
|---|---|---|
| Grilling | 130°F – 135°F (medium-rare) | 3-5 minutes per side |
| Grilling | 140°F – 145°F (medium) | 5-7 minutes per side |
| Grilling | 150°F – 155°F (medium-well) | 7-9 minutes per side |
| Grilling | 160°F – 170°F (well-done) | 9-12 minutes per side |
Tips and Variations
Here are a few tips and variations to keep in mind when grilling flank steak:
Using a Meat Mallet
If you want to make your flank steak more tender, try using a meat mallet to pound it thin. This will help break down the fibers and make the steak more even in texture.
Adding Aromatics
Add some aromatics to your grill, such as onions, bell peppers, and mushrooms, to add flavor to your steak.
Using a Grill Mat
If you’re worried about your steak sticking to the grill, try using a grill mat. This will prevent the steak from sticking and make it easier to flip.
Trying Different Marinades
Don’t be afraid to try different marinades and seasonings to add flavor to your steak. Some popular marinade ingredients include:
- Korean chili flakes (gochugaru)
- Indian spices (such as cumin and coriander)
- Mexican spices (such as chili powder and cumin)
- Italian seasonings (such as basil and oregano)
Conclusion
Grilling flank steak can be a challenging task, but with the right techniques and ingredients, it can be a delicious and rewarding experience. By following the tips and guidelines outlined in this article, you can create a perfectly grilled flank steak that is sure to impress your friends and family. Remember to always use a meat thermometer to ensure the steak is cooked to a safe internal temperature, and don’t be afraid to experiment with different marinades and seasonings to add flavor to your steak. Happy grilling!
What is the ideal temperature for grilling flank steak?
The ideal temperature for grilling flank steak is between 400°F to 450°F (200°C to 230°C). This high heat will help to achieve a nice sear on the outside while cooking the inside to the desired level of doneness. It’s essential to preheat the grill to the correct temperature before adding the steak to ensure even cooking.
To check the temperature of the grill, you can use a thermometer or the “hand test.” Hold your hand about 5 inches above the grill grates, and if you can keep it there for 2-3 seconds, the heat is medium-high. If you can only keep it there for 1 second, the heat is high. Adjust the grill temperature accordingly to achieve the perfect sear on your flank steak.
How do I prepare the flank steak for grilling?
To prepare the flank steak for grilling, start by trimming any excess fat or connective tissue from the meat. Next, season the steak with your desired spices, herbs, and marinades. Let the steak sit at room temperature for about 30 minutes before grilling to allow the seasonings to penetrate the meat evenly.
You can also score the steak in a diagonal pattern to help the seasonings penetrate deeper into the meat. Be careful not to cut too deeply, as this can make the steak more prone to tearing. Finally, pat the steak dry with a paper towel to remove excess moisture, which will help create a better sear on the grill.
How long does it take to grill a flank steak to medium-rare?
The grilling time for a flank steak will depend on the thickness of the steak and the desired level of doneness. As a general rule, a 1-inch thick flank steak will take about 5-7 minutes per side to cook to medium-rare. This will result in an internal temperature of 130°F to 135°F (54°C to 57°C).
It’s essential to use a meat thermometer to check the internal temperature of the steak, especially when cooking to medium-rare. You can also use the “finger test” to check the doneness of the steak. Press the steak gently with your finger, and if it feels soft and squishy, it’s rare. If it feels firm and springy, it’s medium-rare.
Can I grill a flank steak with the lid down or up?
Grilling a flank steak with the lid down can help to trap heat and cook the steak more evenly. This is especially useful when cooking thicker steaks or when the grill temperature is not consistent. However, grilling with the lid down can also lead to a less caramelized crust on the outside of the steak.
Grilling with the lid up allows for better airflow and can result in a crisper, more caramelized crust on the outside of the steak. However, this method can also lead to uneven cooking, especially if the grill temperature is not consistent. It’s best to experiment with both methods to find what works best for you and your grill.
How do I slice a grilled flank steak?
To slice a grilled flank steak, start by letting the steak rest for about 5-10 minutes after grilling. This will allow the juices to redistribute, making the steak more tender and flavorful. Next, slice the steak against the grain, using a sharp knife and a cutting board.
Slicing against the grain means cutting the steak in the direction perpendicular to the lines of muscle. This will result in a more tender and easier-to-chew steak. You can also slice the steak at an angle to make it more visually appealing. Slice the steak to your desired thickness, and serve immediately.
Can I marinate a flank steak for too long?
Yes, it is possible to marinate a flank steak for too long. Acidic ingredients in the marinade, such as vinegar or citrus juice, can break down the proteins in the meat, making it mushy and unappetizing. If you marinate the steak for too long, it can also become overpowered by the flavors in the marinade.
As a general rule, it’s best to marinate a flank steak for no more than 2-3 hours, or overnight in the refrigerator. This will allow the flavors to penetrate the meat without breaking down the proteins. Always marinate the steak in the refrigerator, not at room temperature, to prevent bacterial growth and foodborne illness.
How do I store leftover grilled flank steak?
To store leftover grilled flank steak, start by letting the steak cool to room temperature. This will help prevent bacterial growth and keep the steak fresh for longer. Next, wrap the steak tightly in plastic wrap or aluminum foil and refrigerate it within 2 hours of grilling.
You can store leftover grilled flank steak in the refrigerator for up to 3-4 days. You can also freeze the steak for up to 3-4 months. When reheating the steak, make sure it reaches an internal temperature of 165°F (74°C) to ensure food safety. You can reheat the steak in the oven, on the grill, or in a pan on the stovetop.