Flank steak is a popular cut of beef for grilling, known for its rich flavor and tender texture when cooked correctly. However, achieving the perfect grilled flank steak can be a challenge, especially when it comes to temperature. In this article, we’ll explore the ideal temperature for grilling flank steak, as well as some valuable tips and techniques to help you achieve a deliciously cooked steak every time.
Understanding Flank Steak
Before we dive into the world of temperature and grilling techniques, it’s essential to understand the characteristics of flank steak. Flank steak is a lean cut of beef, taken from the abdominal muscles of the cow. It’s a relatively thin cut, typically around 1-2 inches thick, and is known for its bold, beefy flavor.
Flank steak is often confused with other cuts of beef, such as skirt steak or flap steak. While these cuts are similar, they have some key differences. Skirt steak, for example, is taken from the diaphragm area and is typically more tender and flavorful than flank steak. Flap steak, on the other hand, is taken from the bottom sirloin and is often more marbled than flank steak.
Why Temperature Matters
When it comes to grilling flank steak, temperature is crucial. If the steak is cooked at too low a temperature, it may not develop the desired level of browning and crust on the outside. On the other hand, if the steak is cooked at too high a temperature, it may become overcooked and tough.
The ideal temperature for grilling flank steak depends on the level of doneness desired. Here are some general guidelines for cooking flank steak to different levels of doneness:
- Rare: 120-130°F (49-54°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-68°C)
- Well-done: 160-170°F (71-77°C)
It’s worth noting that these temperatures are for the internal temperature of the steak, not the temperature of the grill. To ensure accurate temperature readings, it’s essential to use a meat thermometer.
Grilling Techniques for Flank Steak
In addition to temperature, there are several grilling techniques that can help you achieve a perfectly cooked flank steak. Here are a few tips to keep in mind:
- Preheat the grill: Before grilling the steak, make sure the grill is preheated to the desired temperature. This will help ensure that the steak cooks evenly and develops a nice crust on the outside.
- Oil the grates: To prevent the steak from sticking to the grates, brush the grates with oil before grilling. This will also help create a nice crust on the steak.
- Sear the steak: To develop a nice crust on the steak, sear it over high heat for 2-3 minutes per side. This will help lock in the juices and create a flavorful crust.
- Finish with a lower temperature: After searing the steak, finish it off with a lower temperature to cook it to the desired level of doneness.
Direct vs. Indirect Grilling
When grilling flank steak, you can use either direct or indirect grilling techniques. Direct grilling involves placing the steak directly over the heat source, while indirect grilling involves placing the steak away from the heat source.
Direct grilling is ideal for searing the steak and developing a nice crust on the outside. However, it can also lead to overcooking if the steak is not monitored closely. Indirect grilling, on the other hand, is ideal for cooking the steak to a lower temperature and preventing overcooking.
Using a Gas Grill
If you’re using a gas grill, you can achieve a nice sear on the steak by preheating the grill to high heat. Once the grill is preheated, place the steak on the grates and sear for 2-3 minutes per side. After searing the steak, reduce the heat to medium-low and finish cooking it to the desired level of doneness.
Using a Charcoal Grill
If you’re using a charcoal grill, you can achieve a nice sear on the steak by placing the coals on one side of the grill. This will create a hot zone on one side of the grill and a cooler zone on the other. Place the steak on the hot side of the grill and sear for 2-3 minutes per side. After searing the steak, move it to the cooler side of the grill and finish cooking it to the desired level of doneness.
Additional Tips for Grilling Flank Steak
In addition to temperature and grilling techniques, there are several other tips that can help you achieve a perfectly cooked flank steak. Here are a few additional tips to keep in mind:
- Let the steak rest: After grilling the steak, let it rest for 5-10 minutes before slicing. This will help the juices redistribute and the steak to retain its tenderness.
- Use a marinade or rub: Marinating or rubbing the steak with a flavorful mixture can help add flavor and tenderize the steak.
- Don’t press down on the steak: Pressing down on the steak with a spatula can squeeze out the juices and make the steak tough. Instead, let the steak cook undisturbed for a few minutes on each side.
Common Mistakes to Avoid
When grilling flank steak, there are several common mistakes to avoid. Here are a few mistakes to watch out for:
- Overcooking the steak: Flank steak can become tough and dry if it’s overcooked. To avoid this, use a meat thermometer to ensure the steak is cooked to the desired level of doneness.
- Not letting the steak rest: Failing to let the steak rest can result in a tough and juicy steak. To avoid this, let the steak rest for 5-10 minutes before slicing.
- Not preheating the grill: Failing to preheat the grill can result in a steak that’s not cooked evenly. To avoid this, preheat the grill to the desired temperature before grilling the steak.
Conclusion
Grilling flank steak can be a challenge, but with the right temperature and techniques, you can achieve a deliciously cooked steak every time. By following the tips and techniques outlined in this article, you’ll be well on your way to becoming a grill master. Remember to always use a meat thermometer to ensure the steak is cooked to the desired level of doneness, and don’t be afraid to experiment with different marinades and rubs to add flavor to the steak. Happy grilling!
What is the ideal internal temperature for grilled flank steak?
The ideal internal temperature for grilled flank steak is between 130°F and 135°F for medium-rare, 140°F to 145°F for medium, and 150°F to 155°F for medium-well. It’s essential to use a meat thermometer to ensure the steak reaches a safe internal temperature. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone.
Keep in mind that the internal temperature will continue to rise slightly after the steak is removed from the grill. This is known as carryover cooking. So, it’s better to err on the side of undercooking than overcooking. If you prefer your steak more well-done, you can cook it to an internal temperature of 160°F to 170°F, but be aware that it may become dry and tough.
How do I prepare the grill for grilling flank steak?
To prepare the grill for grilling flank steak, start by preheating it to high heat, around 450°F to 500°F. Make sure the grates are clean and brush them with oil to prevent the steak from sticking. You can also add wood chips or chunks to the grill to infuse a smoky flavor into the steak. If you have a gas grill, you can close the lid to trap the heat and smoke.
Once the grill is preheated, reduce the heat to medium-high, around 400°F to 425°F. This will help prevent the outside of the steak from burning before the inside reaches the desired temperature. You can also use a cast-iron or stainless steel grill mat to distribute the heat evenly and prevent the steak from coming into direct contact with the grates.
What is the best way to season a flank steak before grilling?
The best way to season a flank steak before grilling is to use a combination of salt, pepper, and other aromatics. You can rub the steak with a mixture of olive oil, garlic, and herbs like thyme or rosemary. Let the steak sit at room temperature for about 30 minutes to allow the seasonings to penetrate the meat.
Avoid using too much salt, as it can draw out the moisture from the steak. Instead, use a light hand when seasoning and let the natural flavors of the steak shine through. You can also marinate the steak in a mixture of acid like soy sauce or vinegar, oil, and spices for several hours or overnight to add more flavor.
How long do I grill a flank steak per side?
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, grill the steak for 4 to 5 minutes per side for medium-rare, 5 to 6 minutes per side for medium, and 6 to 7 minutes per side for medium-well.
Use a timer to ensure you don’t overcook the steak. You can also use the finger test to check the doneness of the steak. Press the steak gently with your finger; if it feels soft and squishy, it’s rare. If it feels firm and springy, it’s medium. If it feels hard and doesn’t yield to pressure, it’s well-done.
Should I let the flank steak rest before slicing?
Yes, it’s essential to let the flank steak rest before slicing. This allows the juices to redistribute and the meat to relax, making it more tender and flavorful. Remove the steak from the grill and let it rest on a cutting board or plate for 5 to 10 minutes.
During this time, the internal temperature of the steak will continue to rise, and the juices will redistribute, making the steak more tender and juicy. Slice the steak against the grain, using a sharp knife, to ensure it’s tender and easy to chew.
Can I grill a flank steak in a skillet on the stovetop?
Yes, you can grill a flank steak in a skillet on the stovetop. Heat a cast-iron or stainless steel skillet over high heat and add a small amount of oil. Sear the steak for 2 to 3 minutes per side, or until it reaches the desired level of doneness.
Keep in mind that grilling a flank steak in a skillet will not produce the same smoky flavor as grilling over an open flame. However, it’s a great alternative if you don’t have access to a grill or prefer the convenience of stovetop cooking. Use a thermometer to ensure the steak reaches a safe internal temperature.
How do I store leftover grilled flank steak?
To store leftover grilled flank steak, let it cool to room temperature and wrap it tightly in plastic wrap or aluminum foil. Place the wrapped steak in a sealed container or zip-top bag and refrigerate it for up to 3 days.
You can also freeze the leftover steak for up to 3 months. Wrap the steak tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. When you’re ready to eat it, thaw the steak in the refrigerator or at room temperature, and reheat it in the oven or on the stovetop.