How to Grill Flank Steak
This is a lean, hard-working cut that demands your full attention while it is on the grates. Master the transition from red to medium-rare, and it will serve as the anchor for your dinner.
Watch the clock, not the clock face.
Flank steak moves from raw to overdone in seconds. Keep your tongs in hand and stay by the grill.
- Heavy-duty tongs
- Charcoal or gas grill
- Instant-read thermometer
- Sharp carving knife
- Cutting board
What goes in.
- 1.5 to 2 lbflank steak, trimmed of silver skin
- 2 tbspneutral oil, such as grapeseed or avocado
- 1 tbspkosher salt
- 1 tspfreshly cracked black pepper
Cutting Against the Grain
Look for the lines of muscle fibers running the length of the steak. You must cut perpendicular to these lines to shorten the fibers, or the meat will be impossibly chewy.
The method.
Prep the steak
Pat the meat completely dry with paper towels. Rub the oil over both sides, then apply the salt and pepper evenly.
Heat the grill
Get your grill to a true high heat. You want the grates hot enough to sear on contact.
Sear
Place the steak on the grates. Leave it undisturbed for 4 to 5 minutes until a dark, mahogany crust forms. Flip once.
Finish
Cook the second side for another 3 to 4 minutes. Use your thermometer to check the thickest part; aim for 125°F to 130°F for medium-rare.
Rest
Transfer to a board and let it sit for at least 10 minutes. This allows the juices to redistribute back into the meat fibers.
Slice
Identify the grain. Use your knife to slice thin, narrow strips at a slight angle across those fibers.
Other turns to take.
Citrus Marinade
Soak the steak in lime juice, cumin, and garlic for 2 hours before grilling to tenderize the exterior.
Soy-Ginger Glaze
Brush a mixture of soy sauce, brown sugar, and grated ginger onto the steak during the final minute of cooking.
When it doesn't go to plan.
If your steak is uneven in thickness, place it between plastic wrap and gently pound the thicker end to match the thinner side.
Do not pull the steak off the heat early if you have a cold wind blowing; the internal temperature will drop faster than you think.
The resting board will collect juice; pour this over the sliced meat before serving.
The ones that keep coming up.
Can I use skirt steak instead?
Yes, but skirt steak is thinner and cooks even faster. Reduce your grilling time by 1 to 2 minutes per side.
Why did my steak turn out tough?
You either overcooked it past medium, or you failed to slice against the grain.