Flank Steak on the Grill: The Perfect Cooking Time Guide

There’s something undeniably satisfying about firing up the grill and throwing a juicy steak on, especially when it’s a flank steak. But, getting it right can feel like a gamble. You need to get the cooking time just right, or you’ll end up with a chewy and tough steak. And that’s a real shame, considering how much flavour this cut can pack.

I’ve been grilling for years and, let’s just say, I’ve made my fair share of mistakes along the way. I've had more than a few dry, tough flank steak experiences. But, I've also had moments of grilling glory, where the meat was cooked to perfection, tender, and bursting with flavour. It's all about understanding the quirks of this cut and mastering the art of the perfect cook.

So, grab a cold drink, settle in, and let’s delve into the world of flank steak grilling. I’m going to share all my secrets and tips, and by the end, you’ll be confident enough to grill a flank steak that’ll have your friends and family begging for more.

Part 1: The Flank Steak – A Cut with Character

Flank steak is a long, flat muscle that runs along the underside of the cow. It’s a tougher cut, which means it’s best cooked quickly over high heat. This will give you a more tender, flavourful steak.

Now, I know what you might be thinking: "Tough? But I want something tender!" That’s where the magic of grilling comes in. Here's why this cut is perfect for grilling:

1. Intense Flavour

Flank steak is packed with flavour. The marbling, while not as abundant as some other cuts, provides a rich, beefy taste. This flavour comes from the fact that it's a working muscle, meaning it's been used a lot, making it more flavorful and with a bit more texture.

2. Affordable Price

Flank steak is typically a more affordable cut compared to other popular grilling steaks like ribeye or filet mignon. This makes it an excellent choice for budget-conscious grilling enthusiasts. You can get a delicious and satisfying meal without breaking the bank.

3. Versatility

Don’t just think of flank steak as a steak. It’s fantastic for slicing thinly and using in stir-fries, fajitas, tacos, and even making delicious sandwiches. I've found it to be a really versatile cut that works well in so many different dishes.

Part 2: Prepping the Flank Steak: The Key to Success

Now, let's talk about prep. Like any good chef, I believe that proper preparation is absolutely essential for any successful dish. This is especially true for flank steak.

1. Let it Rest

The first step is to allow the flank steak to come to room temperature. I know this seems counterintuitive, but trust me, it makes a difference! If you take a cold steak straight from the fridge to the grill, it can cook unevenly, resulting in a dry and tough steak. Give it 30-45 minutes to warm up, and you'll see a huge difference in the final product. I've learned this the hard way.

2. Trimming and Tenderising

Once the steak is at room temperature, give it a quick trim. Remove any excess fat or silver skin, but don't overdo it – a bit of fat is good for flavour. You can also tenderise the steak using a meat mallet. This helps to break down the muscle fibres, resulting in a more tender steak. I personally love using a meat mallet – it's like a little bit of controlled violence on the meat, which I find oddly satisfying. It's a great way to get some aggression out, and it helps create a more tender and flavorful steak.

3. Marinate (Optional)

While not strictly necessary, marinating your flank steak can take its flavour to the next level. A good marinade will help to tenderize the steak and add a burst of flavor. You can use a store-bought marinade, or create your own from scratch. I love using a simple combination of olive oil, lemon juice, garlic, and herbs. But feel free to experiment and find what you like best. Remember, the key is to let the steak marinate for at least 2 hours, or even better, overnight in the fridge. It gives the flavours time to really meld and permeate the meat.

Part 3: grilling flank steak: The Perfect Techniques

Now that your flank steak is prepped and ready, it's time for the fun part – firing up the grill!

1. Setting Up Your Grill

Start by preheating your grill to high heat, around 450-500 degrees Fahrenheit (230-260 degrees Celsius). This high heat will sear the steak quickly, locking in the juices and creating a nice crust. I prefer using a charcoal grill for that smoky flavour, but a gas grill will do just fine. Make sure your grill grates are clean and oiled to prevent the steak from sticking.

2. Grilling Time

Now comes the crucial part: cooking time. The key to perfectly grilled flank steak is to cook it quickly over high heat, just until it reaches your desired level of doneness. Here's a general guide for flank steak grilling time, but remember, every grill is different, so keep a close eye on your steak:

I usually prefer my flank steak medium-rare, as it's the most tender and juicy. But, you can cook it to your liking. Remember, these times are just guidelines – you need to use your senses to determine doneness.

3. The Crucial Sear

When you're grilling flank steak, the sear is everything. It's what gives the steak that delicious crust and locks in the juices. I always start by searing the steak over direct heat for 2-3 minutes per side. This helps to create a beautiful crust, and it also makes it easier to slice the steak later. That crust is the key to a good flank steak – it creates a barrier to keep the juices in, and it gives that beautiful flavour.

4. Rotating for Even Cooking

After the initial sear, rotate the steak 90 degrees and continue grilling for another 2-3 minutes per side. This ensures even cooking. You might even consider using a grill brush to help ensure your steak gets a good sear on all sides. I've found that a grill brush can really help get those little crevices nice and seared.

5. The Rest is Key

Once the steak has reached your desired level of doneness, remove it from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. I always tell people, "Let the steak rest! It's a chance to catch your breath too, and savour the moment."

Part 4: Slicing for Perfection

The way you slice flank steak makes a big difference in its texture. Don’t just go hacking away at it! Follow these tips for the best results:

1. Against the Grain

Flank steak has a grain, just like other cuts of meat. To make sure your steak isn't tough, slice it against the grain. This means slicing across the muscle fibers, making it much easier to chew. The easiest way to determine the grain is to look for the lines in the meat. Slice perpendicular to these lines. Think of slicing across the lines on a basketball. You’ll notice the difference in texture immediately!

2. Thinly Sliced

Slice the steak thinly, about 1/4 inch thick. This is important because it helps to ensure even cooking and makes it easier to eat. When I slice thinly, the steak is much more tender and the flavours are enhanced. It makes all the difference!

Part 5: Serving Your Flank steak masterpiece

Now, it’s time to enjoy your perfectly grilled flank steak! There are endless possibilities when it comes to serving this versatile cut.

1. Classic Steak Options

For a classic steak experience, simply serve your flank steak with a side of roasted vegetables, grilled corn on the cob, or a simple salad. A good steak doesn't need much fuss, let it be the star of the show.

2. Mexican Fiesta

Flank steak is a staple in Mexican cuisine. Try serving it with warm tortillas, guacamole, salsa, and sour cream. You can even try grilling some peppers and onions with your steak for a real fiesta vibe.

3. Asian Inspired

Get creative with Asian-inspired flavours. Marinate your flank steak in soy sauce, ginger, and garlic, then serve it with a side of stir-fried vegetables and rice. This is my go-to weeknight meal – it's quick, easy, and incredibly satisfying.

4. Steak Sandwiches

Flank steak is fantastic in sandwiches. Slice the steak thinly and serve it on toasted bread with your favourite toppings, such as cheese, onions, and peppers. This makes for a tasty and satisfying meal.

Part 6: Flank Steak on the Grill – A culinary adventure

Grilling flank steak is an adventure. Each time you cook it, you're experimenting, refining your technique, and learning a little bit more about this wonderful cut of meat.

There’s no one right way to grill flank steak. It’s about finding what works best for you.

1. Don’t Be Afraid to Experiment

Try different marinades, seasonings, and serving styles. You might be surprised at what you discover. It’s all about finding what you like and having fun with it. I've found that sometimes the most unexpected flavour combinations can be the most delicious.

2. Your Grill, Your Rules

Pay attention to your grill, learn its quirks. Every grill is different, so you need to adjust your cooking times and techniques accordingly. I've learned that over the years, and I've definitely had my fair share of adjustments to make.

3. Enjoy the Process

Grilling is a relaxing and enjoyable experience. So, relax, enjoy the process, and don't be afraid to make mistakes. You'll learn from each experience. It’s all part of the journey, and the end result, a perfectly grilled flank steak, will be worth it!

Part 7: FAQs – Your Flank Steak Grilling Questions Answered

1. What are some of the best marinades for flank steak?

There are many excellent marinades for flank steak, but some of my favorites include:

• Classic Italian: Olive oil, red wine vinegar, garlic, oregano, and black pepper. The acidity of the vinegar helps to tenderize the meat, while the herbs and garlic add a burst of flavor.
• Asian-Inspired: Soy sauce, ginger, garlic, sesame oil, and honey. The soy sauce adds a salty depth, the ginger and garlic bring a vibrant heat, the sesame oil adds a nutty aroma, and the honey provides a touch of sweetness.
• Spicy Mango: Mango, jalapeno, lime juice, cilantro, and honey. This marinade is a perfect balance of sweet, spicy, and tangy. The mango adds sweetness and a tropical touch, the jalapeno brings a fiery kick, the lime juice provides a bright acidity, the cilantro adds a fresh herbal note, and the honey balances out the flavors.
• Citrus Herb: Orange juice, lemon juice, rosemary, thyme, and garlic. The citrus juices tenderize the meat and add a bright, refreshing flavor, while the rosemary and thyme provide a fragrant aroma.

Remember, you can always adjust the ingredients and ratios to suit your taste. The key is to create a marinade that complements the flavor of the flank steak and helps to tenderize it.

2. What are some good side dishes to serve with flank steak?

There are endless options for side dishes that pair well with flank steak. Some of my favorites include:

• Roasted Vegetables: roasted asparagus, broccoli, Brussels sprouts, or peppers. The roasting process brings out the sweetness and depth of flavor in the vegetables, making them a perfect complement to the savory flank steak.
• Grilled corn on the cob: A classic pairing with grilled steak. The sweetness of the corn adds a nice contrast to the savory steak, and the grilling process gives it a smoky flavor.
• potato salad: A creamy and satisfying side dish. Potato salad is a great way to add some freshness and coolness to your meal. I like to use a tangy dressing and add some chopped celery or scallions for extra flavor.
• Mac and Cheese: A comfort food classic that complements the flavor of flank steak. Mac and cheese is always a crowd-pleaser. I like to use a sharp cheddar cheese for the best flavor.
• Grilled Pineapple: Adds a sweet and tangy touch to the meal. Grilled pineapple is a delicious and refreshing side dish. The grilling process caramelizes the sugars in the pineapple, making it even more flavorful.

3. How can I tell if my flank steak is cooked to the right doneness?

The best way to tell if your flank steak is cooked to your desired doneness is to use a meat thermometer. You can also use the touch method:

• Rare: The steak will feel cool and soft to the touch.
• Medium-Rare: The steak will feel slightly warm and firm to the touch.
• Medium: The steak will feel warm and firm to the touch.
• Medium-Well: The steak will feel hot and firm to the touch.
• Well-Done: The steak will feel very hot and firm to the touch.

Remember, these are just general guidelines. The best way to determine doneness is to use a meat thermometer, as it provides the most accurate reading.

4. What happens if I overcook flank steak?

If you overcook flank steak, it will become tough and dry. This is because the muscle fibers will tighten up, and the juices will escape. So, it’s best to err on the side of undercooking. You can always cook it a little longer if needed.

5. Can I freeze flank steak?

Yes, you can freeze flank steak. To freeze it, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. When you're ready to use it, thaw it in the refrigerator overnight. But, it's best to cook your flank steak fresh, as freezing can affect the texture.

Part 8: The Grilling Journey Continues

I hope this guide has given you all the information you need to grill a delicious and flavorful flank steak. Remember, practice makes perfect. And, most importantly, have fun! Don’t be afraid to experiment and find what works best for you. The more you grill, the better you’ll become at it. You’ll soon be impressing your friends and family with your grilling skills. So, fire up the grill and get cooking!