Table of Contents
Introduction
Of all the choices for outdoor grilling, this grilled flank steak recipe offers depth of flavor, and tenderness, and is ready in a snap. Thanks to the tenderness, this piece of meat yields a wonderful combination, which will suit any family supper, a weekend barbecue, or any other event. Filled with a diverse, sharp taste and versatility in the cooking process, flank steak is adored by steak aficionados. Flank steak is a tender cut of meat, and getting the best from your grill requires some preparation work to boost the flavor and tenderness of the steak. This article includes a full breakdown of flank steak cooking, tips, serving ideas, and FAQs.
What Is Flank Steak?
It is called flank steak because it comes from the side of the cow specifically from the lower chest or abdominal muscles. Flank steak has a dense meaty taste, although it is not very tender; when properly cooked and sliced across the muscles, it becomes tender to the taste. Thus, it’s great on the grill, for stir-fry, fajitas, and salads.
Flank Steak for Grilling: Why is it the Best Choice?
- Flavorful: They are used well for marinating because they can easily soak up the additives, thereby having a strong beef flavor.
- Quick Cooking: These steak slices are thin and lean; it is best cooked in a relatively short time at a rather high temperature.
- Affordable: Compared to the other parts of beef steak, flank steak can be purchased in affordable prices yet very delicious.
- Versatile: Perfect for a chunky meal, flank steak will also work well for tacos and salads when cooked and sliced.
How to Grill Flank Steak: A Step-by-Step Guide
To prepare and cook flank steak on the grill read on and follow the steps highlighted below. steak preparation to choosing a cut of meat, seasoning, and basting it right up to that perfect grill line on the meat surface.
1. Selecting the Perfect Flank Steak
The desired steak, according to bipolar defrosting, should have a bright red color and the lowest possible marbling. Flank steak is not a marbled cut, so it is low in fat; however, do not go for very thin steaks and those that contain a lot of connective tissue.
2. Preparing the Marinade
This is why a good marinating material is pertinent for a grilled flank steak. It softens the muscles or tissues of the meat and at the same time marinating it. Here’s a simple and flavorful marinade:
Ingredients for Marinade:
- ¼ cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lime juice
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
Instructions:
- Put into a bowl, all recipes and stir the mixture properly.
- Put the flank steak into a resealable plastic or put it into a shallow dish and pour marinade over it.
- Place the bag aseptically or cover the dish and refrigerate for at least 2 hours, but preferably, overnight for better taste.
3. Preheating the Grill
Make sure your grill is hot; I use high heat for these steaks, about 450 – 500 F. This cut of beef is best cooked on high heat to give the outside a crust while keeping the inside very moist.
4. Grilling the Steak
Take the steak out of the marinade and wipe off the excess marinade with a paper towel to enable it to brown perfectly.
Put it in the grilling area of the grill. Minimum of 4-5minute each side for medium-rare to medium-done depending on the internal temperature of meat 130-135°F. Instead, adjust the cooking time depending on the degree of doneness that one desires.
Do not overcook flank steak because when it is cooked more than medium it becomes very hard.
5. Resting and Slicing
Grill then allow the steak to stand somewhere for about 5 – 10 minutes. This results in a redistribution of the juices which makes the particular bite tender and flavored.
Cut the steak across the line of high muscle a little part into thin slices. Trimming the fat against the grain reduces the muscle fiber length and therefore helps to make the steak softer.
Check Out: Broiled Steak Recipe: Achieve the Perfect Sear and Tenderness Every Time.
Serving Ideas for Grilled Flank Steak
Pan-seared flank steak is a very neutral flavored meat and luxury it can be served with a range of sides. Here are a few serving suggestions:
- Tacos: Slice the steak and place it into warm tortillas with salsa, guacamole, and some fresh cilantro.
- Salad: Place on top of lettuce cilantro pesto with thin slices of steak, cherry tomatoes avocado, and lime vinaigrette.
- Fajitas: This stands best with sautéed peppers, onion,s, and warm flour tortilla to make it a Tex-Mex meal.
- Steak Bowl: Place slices of steak over rice or quinoa and spread roasted vegetables on top with a final touch of chimichurri sauce.
Tips for the Best Grilled Flank Steak
1. Don’t Skip the Marinade
Another cut that has a lot to gain by being marinated is the flank steak. The enzyme in the marinade helps to break the proteins in the meat thus softening it, and the spices give the meat the required taste.
2. Preheat the Grill Properly
The grilling process requires a hot surface to effect good sear and caramelize the product’s outer surface while ensuring that the interior is tender.
3. Use a Meat Thermometer
To ensure perfectly cooked steaks, you have to make sure to insert a thermometer on the steak. Aim for:
- Medium-rare: 130–135°F
- Medium: 140–145°F
4. Rest Before Slicing
This is always a very important issue because allowing the steak to rest after grilling helps it retain its juices. It becomes very dry if one tries to cut it too early.
5. Slice Against the Grain
Jelly flank steak crosswise because the muscle is not as distinct as in other cuts of beef. This shortens the muscle fibers and makes the steak soft and easier to palatable in the user’s mouth.
Conclusion
Grilled flank steak is an extensively used food item that fits well on various occasions. Because of the concentrated navy flavor, it possesses a tender and juicy nature and perceived to be easy to grill making it to be demanded by most barbeque lovers and other average chefs. Read on and learn how to prepare and grill flank steak for a meal your family and friends will love each time.
Enjoy it with a side of mashed potatoes, baked beans, or rice, or as the main meal, but you can also have it as a filling for tacos and salads. Turn on that grill, season that steak and let’s not forget about the slightly charred, juicy flavors of grilled flank steak!
For more info in-detail: Click Here.
FAQs
1. For how many minutes should I marinate flank steak?
To achieve a good taste and tender meat, marinate the flank steak for not less than 2 hours. With the best results, this piece of chicken should be marinated in the refrigerator for about twelve hours.
2. How can one get the best out of reheating grilled flank steak?
To avoid drying up the grilled flank steak there is a simple method that would help, after slicing; arrange the slices in foil and warm it in the oven at 300°F for ten-fifteen minutes. Otherwise, heat lightly in a pan using the stove at low heat.
3. Do you have to grill a flank steak?
Yes! If you do not have a grill then season the flank steak and broil or sear it using a cast-iron skillet. For stovetop cooking you have to bring the skillet to high heat, cook the steak for 4-5 minutes on both sides, and complete the cooking in the oven if needed.