A flavorful, juicy flank steak is all but guaranteed with this easy recipe.
It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.
This recipe calls for grilling the steak.
Simply Recipes / Elise Bauer
It works wonderfully for this cut of meat.
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What Is Flank Steak?
Simply Recipes / Elise Bauer
Flank steak is the cow’s lower chest or abdominal muscle.
Since it’s muscle that’s used a lot, the flank is a thick-grained, low-fat cut.
The beauty of it is that it’s inexpensive but flavorful.
Elise Bauer
It’s a versatile cut of beef, especially when prepared well.
It’s best marinated and then seared whole over high heat.
Then, sear on a well-oiled cast iron pan for about 60 to 90 seconds on each side.
Elise Bauer
Place the steak in the bowl and turn it, so it is completely coated with the marinade.
Chill and marinate for at least 2 hours or up to overnight.
Prepare the grill for high, direct heat with one part of the grill for lower, indirect heat.
Elise Bauer
If you want, sprinkle generously on all sides with coarse salt and freshly ground pepper.
The salt and pepper will help form a savory crust on the steak.
Place steak on the hot side of the grill.
Elise Bauer
Grill for a minute or two on each side to get a good sear.
How do you know when the steak is done?
One way to tell is to poke it with your fingertips.
Elise Bauer
While the steak is still raw, test it with your fingers; it will be quite squishy.
That’s what a very rare steak feels like.
Touch the tip of your nose and that’s what a very well done steak feels like.
Here’s a visual guide,the finger test to check the doneness of steak.
Otherwise, use a good meat thermometer (I recommend aThermapen.)
When the steak has cooked to your liking, remove from the grill and place on a cutting board.
Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
Notice the direction of the muscle fibers of the steak; this is called the grain of the meat.
Great also withsalsaorhorseradish sauce.
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