Grilled Flank Steak
Flank steak is direct and demands respect for the grain. If you slice it incorrectly, it will be tough; if you overcook it, it will be rubbery. Master the angle of your knife and the intensity of your flame, and you will have the best steak on the table.
The grain is your road map.
Before you even turn on the grill, look at the steak to identify which way the muscle fibers run. You will be cutting across these lines later, so memorize the direction now.
- Heavy-duty cast iron grill pan or charcoal grill
- Tongs
- Instant-read thermometer
- Sharp chef's knife
- Large carving board with a moat
What goes in.
- 2 lbflank steak, trimmed of excess silver skin
- 1/2 cupsoy sauce
- 1/4 cupolive oil
- 3 tbspfresh lime juice
- 4 clovesgarlic, smashed
- 1 tspcracked black pepper
Cutting Against the Grain
Because flank steak is long, fibrous muscle, the only way to ensure a tender bite is to slice the cooked meat perpendicular to the visible lines in the beef, shortening the muscle fibers.
The method.
Marinate the beef
Whisk the soy sauce, oil, lime, garlic, and pepper in a shallow dish. Submerge the steak and let it sit in the refrigerator for at least four hours, flipping once.
Prepare the fire
Get your grill or grill pan smoking hot. You want a high-heat sear that crusts the outside before the center goes past medium-rare.
Sear the steak
Lay the steak flat on the grate. Leave it undisturbed for 4-5 minutes. Once the meat releases easily from the grill, flip it.
Check for doneness
Cook for another 4 minutes. Use your thermometer to check the thickest part; aim for 130°F. Anything past 140°F will be difficult to chew.
Rest and slice
Move the steak to a board and tent with foil. Wait 10 minutes for the juices to redistribute. Slice thinly at a 45-degree angle across the grain.
Other turns to take.
Herb-Forward
Add a handful of chopped cilantro or fresh oregano to the marinade for a brighter finish.
Spiced Heat
Add a tablespoon of red chili flakes to the marinade for a sustained burn.
When it doesn't go to plan.
Always pat the steak dry with paper towels after removing it from the marinade; wet meat steams rather than sears.
If your steak is thicker on one end, use a meat mallet to pound the thick end slightly so the whole piece cooks evenly.
A carving board with a moat is vital here, as the steak will release a significant amount of juice once you cut into it.
The ones that keep coming up.
How do I know if I'm cutting against the grain?
Look for the long, parallel lines running the length of the meat. If your knife runs parallel to these lines, you are cutting with the grain—don't do this. Position your knife so it crosses those lines like a staircase.
Can I cook this to well-done?
It is not recommended. Flank steak has very little intramuscular fat, so once you move past medium, the fibers tighten significantly and become very dry.
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