Grilled Flank Steak

I am always surprised, if not amused, at the number of people that are experienced grillers who have never grilled Flank Steak and usually don’t even know what it is! It is understandable though because flank steak gets a bad showing at the meat market. First, if the cut is of any substantial size, it is expensive … second, it is not an attractive cut of beef … and last, it typically is not displayed or available because of reasons one and two. This is a real shame because flank steak is really easy to prepare & cook and it is tender & delicious when sliced properly.

Flank steak gets its beautiful, beefy flavor and satisfying chew from its location on the animal’s body. It lays across the belly of the cow, in between the ribs and the hind legs, in an area that is very well-exercised. Because these muscles are stronger, they are also chewier, and because they get a lot of blood flow, they are also more flavorful. Flank is recognizable by its teardrop shape and the long, thin muscle fibers that run down its length.

I can practically guarantee that you will be able to successfully prepare, cook, and serve Flank Steak if you follow these tips:
1. Marinate your Flank Steak in the refrigerator for at least 2 hours and overnight is fine. Almost any marinade is fine; I’ve tried five or six but I always return to using inexpensive Italian dressing.
2. Allow your Flank Steak to come to room temperature before cooking it.
3. Grill your steak over high, direct heat. Do not overcook. It usually requires about 5 to 7 minutes per side. To tell if the steak is done, poke it with your fingertips. The squishier it is, the rarer; the harder it is, the more done. Cook to medium rare, 135°F. Remove from the grill, place on a cutting board and allow it to rest for about 10 minutes.
4. Most Important … using a sharp carving knife, slicing diagonally, cut thin slices across the grain … this is the key to maximum tenderness.