Flank Steak on the Grill: The Ultimate Guide to Juicy, Flavorful Perfection

You’ve got your grill fired up, the sun is shining, and you’re ready for a BBQ feast. What’s on the menu? There’s nothing quite as satisfying as a perfectly grilled flank steak. It’s got this fantastic flavour, a bit of chew, and that delicious smoky char that just screams summer. But, getting it right can be a bit of a head-scratcher. You don't want to end up with a tough, chewy piece of meat that's dry as a bone, do you?

Well, fear not! I've been grilling for years, and I've learned a thing or two about mastering the art of the flank steak. Over the years, I've experimented with different marinades, grilling techniques, and even different cuts of steak, and I'm here to share all my secrets with you. From prepping the steak to getting those perfect grill marks, we'll cover everything you need to know to create a truly show-stopping dish that will have your friends and family begging for more.

So, grab a cold drink, settle in, and let's get started!

(Part 1) Choosing the perfect flank steak

First things first, you need the right piece of meat. A good flank steak is the foundation for a fantastic BBQ experience. So, how do you choose one that's gonna make your taste buds sing?

What to Look For

1. Colour: Look for a steak that's a rich, dark red with a good amount of marbling (those little white streaks of fat). That's your sign of a steak that's gonna be tender and juicy. Marbling adds flavor and moisture, ensuring that your steak doesn’t dry out during cooking.
2. Texture: Give the steak a gentle squeeze. It should be firm, not mushy or slimy. This indicates freshness and quality.
3. Smell: A fresh flank steak should have a slightly sweet, meaty aroma. Avoid any steak that smells sour or off. This is a good indicator of freshness and proper handling.

Different Cuts

Okay, so you've got your steak, but there's actually a couple of cuts you can choose from, each with its own unique characteristics:

1. Flank Steak: The classic choice. It's a long, flat cut with a slightly tougher texture than other cuts. But don't be put off! It's incredibly flavorful, and with the right cooking technique, it can be incredibly tender. Flank steak is known for its intense, beefy flavour and is perfect for grilling, slicing thinly, and serving as tacos, stir-fries, or in salads.
2. bavette steak: A smaller, more tender version of the flank steak, with a slightly more pronounced grain. It's ideal for smaller portions or if you're looking for a less intense chew. Bavette steak is often referred to as "butcher’s steak" due to its popularity among butchers, and it's known for its rich flavor and tenderness.
3. Hanger Steak: This is a bit of a hidden gem. It's a super flavorful steak, but it's often harder to find. It's known for its intense flavour and tenderness, making it a fantastic choice for a special occasion. Hanger steak is a prized cut known for its intense beefy flavour and tender texture, and it's often grilled or pan-seared.

(Part 2) Preparing the Steak for Grilling

Now that you've got your perfect flank steak, it's time to prep it for the grill. This is where a bit of know-how can really make a difference.

Tenderising the Steak

You've probably heard people talking about "tenderising" flank steak. This is all about breaking down those muscle fibres so that the steak cooks more evenly and doesn't end up tough and chewy.

There are a few ways to tenderise your flank steak:

1. Pounding: Grab a meat mallet and give your steak a good pounding. This will flatten it out and break down the fibres. Be careful not to over-pound, though. You don't want to turn it into mush. A gentle yet firm pounding will achieve the desired result.
2. Marinating: This isn't just about flavour, it's about tenderising too. The acidic ingredients in a marinade can help to break down the proteins. Marinade not only adds flavour but also helps to break down the tough proteins in the steak, resulting in a more tender texture.
3. Using a meat tenderizer: These little tools have tiny blades that slice into the meat, making it easier to cook and tenderise. Meat tenderizers come in various forms, from traditional needle-like tools to rolling pin-like devices.

Choosing the Right Marinade

Marinades are your best friend when it comes to flank steak. Not only do they add flavour, but they also help to tenderise the meat. Here's what to keep in mind:

1. Acidity: Acids like vinegar, lemon juice, or even wine can help to break down the tough muscle fibres in the steak. The acid in the marinade acts as a natural tenderizer, breaking down the proteins and making the steak more tender.
2. Oil: Oil helps to keep the steak moist and flavourful, and prevents it from drying out during grilling. Oil helps to create a barrier between the meat and the heat, preventing it from drying out.
3. Flavour: Get creative! You can add herbs, spices, garlic, onions, soy sauce, and pretty much anything else that tickles your fancy. The beauty of marinades is that you can tailor them to your specific taste preferences, from sweet and smoky to spicy and tangy.

Here are a few of my favourite marinade recipes:

1. Classic Chimichurri: This vibrant blend of parsley, oregano, garlic, olive oil, red wine vinegar, and a touch of chili flakes is perfect for a South American-inspired flavour. Chimichurri is a classic Argentinian sauce that adds a burst of fresh flavor to the steak.
2. Spicy Garlic Ginger: This marinade packs a punch! It combines soy sauce, garlic, ginger, sesame oil, and a bit of chili paste. This marinade is perfect for those who enjoy a bit of heat and zest.
3. Sweet and Smoky BBQ: A classic favourite, this marinade combines brown sugar, smoked paprika, molasses, apple cider vinegar, and a touch of mustard. This marinade is a classic BBQ staple that adds a sweet, smoky, and tangy flavour to the steak.

Remember to marinate your flank steak for at least 2 hours, but preferably overnight. This gives the marinade time to work its magic and infuse the steak with incredible flavour.

(Part 3) Getting Your Grill Ready

Now that your steak is marinating, it's time to get your grill ready for action. A hot grill is key for getting those perfect grill marks and achieving that delicious smoky flavour.

Choosing the Right Grill

You can grill flank steak on pretty much any type of grill – gas, charcoal, or even a cast iron pan on the stovetop. But for the most authentic BBQ experience, I recommend using a charcoal grill. There's just something about that smoky flavour that you can't replicate with other methods.

Charcoal grills provide a more intense and authentic smoky flavour than gas grills, but gas grills are more convenient for quick and easy grilling.

Getting the Temperature Right

Aim for medium-high heat, around 400°F (200°C). This will give you nice char marks and cook the steak evenly. You can use a grill thermometer to check the temperature, or you can simply judge by the heat radiating from the grill.

Cleaning and Preheating Your Grill

Before you start grilling, clean your grill thoroughly. You don't want any leftover food or grease interfering with the taste of your steak. If you're using a charcoal grill, make sure the coals are evenly distributed and hot, glowing red.

Once the grill is hot, lightly oil the grates to prevent sticking. This will also help to create those amazing grill marks. Use a clean brush to remove any debris from the grill grates, and lightly coat them with oil to prevent the steak from sticking.

(Part 4) Grilling the Flank Steak: Techniques for Success

You're almost there! Now it's time to bring your flank steak to the grill. This is the fun part, but it's also important to get it right to avoid over-cooking and ending up with a tough, dry steak.

Grill Time

The ideal grilling time for flank steak depends on its thickness and how you prefer it cooked. Generally, a 1-inch thick flank steak will take about 5-7 minutes per side for medium-rare.

Here's a quick guide:

Remember that these are just general guidelines. The best way to determine doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the steak, and make sure it doesn't touch bone, as this will give an inaccurate reading.

Grilling Techniques

Here are some key grilling tips for a perfect flank steak:

1. Direct Heat: For those delicious grill marks, grill your steak directly over the hottest part of the grill. This will sear the outside quickly and create a beautiful crust. Direct heat sears the steak, creating those iconic grill marks and locking in the juices.
2. Indirect Heat: Once you've got your char marks, move the steak to a cooler part of the grill to finish cooking. This will help to cook the steak evenly and prevent it from burning. Indirect heat allows the steak to cook through more evenly without burning the outside.
3. Flip It Once: Flip your steak just once during grilling. This will help to create those signature grill marks. Flipping the steak once helps to ensure that both sides are cooked evenly and develops those delicious grill marks.
4. Rest It: Once the steak is cooked, let it rest for at least 5-10 minutes before slicing. This will allow the juices to redistribute, making for a more tender and flavourful steak. Allowing the steak to rest is crucial for redistributing the juices, resulting in a more tender and juicy steak.

(Part 5) Serving Your Grilled Flank Steak

You've put all the work in, and now it's time to enjoy the fruits of your labour. But how do you serve a flank steak that's not just good, but truly amazing?

Slicing

Here's the crucial part: slicing your flank steak against the grain. This means cutting perpendicular to the direction of the muscle fibres. This will help to break down the tough fibres and make the steak much more tender. Slicing against the grain ensures that the steak is easier to chew and provides a more tender bite.

Sides and Accompaniments

Flank steak is so versatile, it pairs perfectly with a range of sides. Here are a few of my favourites:

1. grilled vegetables: Think peppers, onions, zucchini, and asparagus. The smoky char adds a lovely depth of flavour. Grilled vegetables complement the smoky flavor of the steak and provide a healthy and flavorful side dish.
2. potato salad: A classic BBQ side, it's easy to make and complements the smoky flavour of the steak. Potato salad is a creamy and comforting side dish that pairs well with the savory flavor of the steak.
3. Coleslaw: The creamy coolness of coleslaw provides a nice contrast to the richness of the steak. Coleslaw offers a refreshing contrast to the richness of the steak, balancing the flavors and textures.
4. corn on the cob: A BBQ staple, corn on the cob is simple, delicious, and perfectly complements the steak. Corn on the cob is a classic BBQ staple that adds a sweet and savory element to the meal.
5. Rice: A more neutral side, rice is a great way to absorb all the delicious juices from the steak. Rice is a versatile side dish that absorbs the flavorful juices from the steak, providing a satisfying and comforting accompaniment.

Sauces and Dressings

No need to go overboard here, but a little sauce can really elevate your flank steak. Here are a few options:

1. bbq sauce: A classic choice, but make sure it's high quality and complements the steak's flavour. BBQ sauce adds a sweet, smoky, and tangy flavor to the steak, enhancing its overall taste.
2. chimichurri sauce: This vibrant, herb-based sauce is a fantastic pairing for flank steak. Chimichurri sauce adds a fresh and herbaceous flavor to the steak, complementing its rich taste.
3. Garlic Herb Butter: A simple but elegant option, garlic herb butter adds a rich, savory flavour to the steak. Garlic herb butter adds a burst of flavor and a rich, creamy texture to the steak.
4. Aioli: A creamy garlic mayonnaise, aioli adds a touch of decadence to your flank steak. Aioli provides a creamy and flavorful sauce that complements the steak's savory taste.

(Part 6) Leftovers: Making the Most of Your Flank Steak

Let's be honest, you've probably made a bit more than you need. But that's no problem! Flank steak is fantastic for leftovers. Here are a few ways to use up your leftover flank steak:

1. Tacos: Slice the leftover steak thinly and add it to your favourite tacos. It's delicious with a bit of salsa, sour cream, and cheese. Flank steak makes a great filling for tacos, adding a savory and flavorful element.
2. Salads: Slice the steak into strips and add it to a salad for a hearty and protein-packed meal. Flank steak adds a protein boost and savory flavour to salads, making them more substantial and satisfying.
3. Sandwiches: Slice the steak thinly and add it to a sandwich with your favourite toppings. It's perfect for a quick and easy lunch. Flank steak can be used to create delicious and flavorful sandwiches, adding a unique and satisfying element.
4. Pasta: Slice the steak thinly and add it to a pasta dish for a hearty and flavorful meal. Flank steak adds a protein boost and savory flavour to pasta dishes, making them more substantial and satisfying.

You can even use leftover flank steak in stir-fries, soups, or stews. It's a super versatile ingredient that can be used in many different ways. Leftover flank steak can also be incorporated into various dishes, adding a rich and flavorful element to stir-fries, soups, stews, and more.

(Part 7) Tips for Flank Steak Success

Here are some of my top tips for grilling flank steak like a pro:

1. Don't Overcook It: Flank steak is best cooked medium-rare. Overcooked flank steak will be dry and tough. Overcooking flank steak will result in a tough and dry texture, so ensure you cook it to the desired doneness.
2. Let It Rest: Always let your flank steak rest for at least 5-10 minutes before slicing. This will allow the juices to redistribute and make the steak more tender. Resting the steak allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful product.
3. Slice It Thin: When slicing your flank steak, slice it thinly against the grain. This will make it easier to chew and more flavorful. Slicing against the grain breaks down the muscle fibers, making the steak more tender and easier to chew.
4. Get Creative with Marinades: Experiment with different marinades to find your favourite flavour combinations. The possibilities are endless! Marinades add flavor and tenderize the steak, allowing you to experiment with various flavor profiles and create your own signature steak dishes.

(Part 8) FAQs

Here are some frequently asked questions about grilling flank steak:

1. Can I use a meat tenderizer on flank steak?

Yes, absolutely. Using a meat tenderizer can help to break down the tough muscle fibres in flank steak, making it more tender and easier to cook. Just be sure not to over-tenderize it, as you don't want to turn it into mush. Meat tenderizers can be helpful, especially if you prefer a more tender texture, but don't overdo it.

2. How long should I marinate flank steak?

A good rule of thumb is to marinate flank steak for at least 2 hours, but preferably overnight. This gives the marinade time to work its magic and infuse the steak with incredible flavor. The longer the marinating time, the more flavorful the steak will be.

3. How do I know when flank steak is cooked?

The best way to determine doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the steak and check the internal temperature. Here's a quick guide:

• Rare: 125-130°F
• Medium-Rare: 130-135°F
• Medium: 140-145°F
• Medium-Well: 150-155°F
• Well-Done: 160°F and above

Using a meat thermometer ensures that the steak is cooked to your desired doneness, preventing overcooking or undercooking.

4. What are some good sides to serve with flank steak?

Flank steak is so versatile, it pairs perfectly with a range of sides. A few of my favourites include grilled vegetables, potato salad, coleslaw, corn on the cob, and rice. Get creative and try different combinations to find your favourite pairings. The choice of side dishes is up to you, and there are countless options to complement the flavorful steak.

5. Can I freeze flank steak?

Yes, you can freeze flank steak. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, place the steak in the refrigerator for 24 hours before grilling. Freezing flank steak allows you to store it for a longer period, ensuring that it stays fresh and flavorful.

(Part 9) Conclusion

So there you have it! My ultimate guide to grilling flank steak to juicy, flavorful perfection. I hope this guide has been helpful and has inspired you to try grilling this amazing cut of meat. With a bit of practice and these tips, you'll be grilling flank steak like a pro in no time.

Remember, grilling is all about having fun and experimenting. Don't be afraid to try different marinades, grilling techniques, and side dishes. The most important thing is to enjoy the process and the delicious results. Happy grilling!