Spring has sprung! If you haven’t already, it’s time to dust the pollen off the grill and cook the Ultimate Grilled Flank Steak! This flank steak recipe includes the best flank steak marinade ever, and you will wonder how you ever got along without this easy and versatile recipe.
While it is true that in the South, most of the time we can grill all year round, there is something magical about grilling in the spring with all the fresh new growth on the trees and the beautiful weather. And the aroma from this delicious steak grilling is the stuff dreams are made of and guaranteed to make your neighbors jealous!
Yes, I know you have questions; you may have even grilled flank steak before and it was like eating shoe leather. But have no fear, today’s post includes all you ever need to know about flank steak, and how to cook a flank steak so it is tender and juicy.
It all starts with my grilled flank steak marinade, which includes fresh rosemary, honey, soy sauce, garlic and olive oil. This simple marinade will transform your steak into a masterpiece, one which you will be proud to serve your family at a backyard barbecue, or even guests at a fancy dinner party. Oh, and this same marinade is also delicious on pork or chicken. The flank steak does need to marinate for a minimum of two hours or can bask in the marinade for up to 24 hours. And, the best part, especially if you are making it for guests is you can grill the steak ahead of time and slice and serve it whenever you are ready to eat.
After the flank steak has marinated, the other two critical parts to this process are actually grilling the flank steak to the proper temperature so it is not overcooked (which will result in a tough and dry piece of meat) and then slicing the flank steak. Flank steaks must be sliced against the grain of the meat. My sweet son-in-law Randy, who used to work in a restaurant, showed me the correct way to slice across the width of the steak at a slight angle rather than the length, and it works every time. Also, the thinner you can slice it the better!
If you are not able to find flank steak, you might be wondering what’s a good substitute? London broil, skirt steak, hanger steak, flat iron steak and sirloin steak are all good substitutes for flank steak.
If you enjoy cooking on the grill, you might also like these delicious grilled recipes: Grilled Chicken Skewers with Tomato Relish, Grilled Beer Can Chicken, and Chili Rubbed Pork Tenderloin with Apricot Glaze.
How To Cook Flank Steak
Score the steak with shallow cuts on the top and bottom to help it absorb the marinade and cook evenly.
Mix all marinade ingredients and pour into a gallon size plastic storage bag.
Place the steak in the marinade, and refrigerate for a minimum of two hours or up to 24 hours. Turn the bag occasionally.
Prepare the grill and oil the grill racks. When the coals are ready (most are glowing orange-red and covered with a faint layer of ash) remove the steak from the marinade (reserve the marinade) and place on the grill.
Cook over medium-high heat (400 degrees) for about 4 minutes per side or until a meat thermometer inserted in the thickest part of the steak registers 140-145 degrees for medium-rare. The amount of time your steak will take to cook depends on the thickness of the steak; thinner steaks will take less time, and thicker steaks will take more time. Do not over-cook!
When the steak has reached your desired temperature, remove from the heat, cover it with a plate or foil and let it rest for 10 minutes.
While the steak is resting, place the reserved marinade in a small saucepan over medium-high heat and bring it to a boil. Reduce the heat to medium-low and let it simmer for about 5 minutes.
Use a sharp knife and slice the steak across the grain, or across the width (not the length) angling down from the top into thin slices. Arrange on a platter, top with extra marinade, garnish with fresh rosemary and serve.
The photos of the steak in this post show a very rare flank steak. I didn’t have my trusty meat thermometer with me when I grilled this steak and this is what happens when you rely on timing it without a thermometer. I had to put it back on the grill for another minute or so to bring it up to medium-rare.
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