What is the best cooking method for flank steak?

Grilling flank steak is probably the best way to prepare it, but you can also pan-sear it in a skillet or broil it in the oven. The real trick is to keep your flank steak grill time as short as possible; this lean cut is best cooked rare, medium-rare, or medium.

What is flank steak good for?

The flank is the slimmer of the two. It's a versatile beef cut that can be grilled, roasted, broiled, or sautéed. However, because flank is so lean, it can become dry and tough if overcooked or sliced too thickly—important it's to cook it to medium and slice it very thinly against the grain.

Should flank steak be marinated?

One of them is not a flank steak. This brawny cut from the cow's abdomen craves the bold flavors of a marinade or a rub. Marinate the meat for as much time as you have between now and dinner, even if it's only the 20 minutes it takes to light the coals. Overnight is the best option.

Does flank steak get more tender the longer you cook it?

Slow cooking is an excellent way to prepare flank steak for a variety of dishes, including slow cooker flank steak tacos, steaks in gravy, Mongolian beef, and more. Slow cooking tenderizes the beef much more than other methods.

Flavorful Grilled Flank Steak Recipe [2022] (The Best!)

Description

The best garlic grilled flank steak recipe ever for juicy flank steak or skirt steak with a crunchy grill crust. Perfect grilled flank steak recipe for steak salad, steak tacos, fajitas, and more!

Ingredients

Scale

1 ½ lb flank steak
1 tsp sea salt
1 tsp pepper, freshly cracked
½ cup olive oil
1 tsp italian herb mix
¼ cup diced garlic
2 oz lemon juice
1 tbsp garlic powder
zest of 1 lemon

Instructions

Trim any excess fat or silver skin from the flank steak and lay it out flat.
Season the steak liberally with salt and pepper.
In a large mixing bowl or (preferably) a large plastic bag, combine the olive oil, herbs, lemon zest and juice, and diced garlic.
Place the steak in the bag and marinate for 40 minutes to two hours.
Start the grill or the charcoals, aiming for high heat (about 400 degrees).
Remove the steak from the bag and season with garlic powder.
Cook the steak on a hot grill for 4-5 minutes, flipping every 4-5 minutes.
Before adding the steak, brush the grill grates with olive oil.
The steak will cook for about 10 minutes for medium rare (this will vary depending on your grill, how hot it is outside, if it is windy, etc., so be sure to check your steak and how quickly it is cooking).
Cook the steak directly over the heat, flipping twice, for 10 minutes as listed above – and then move slightly away from the heat (to a higher rack, or spot where the flames aren’t directly underneath) to continue cooking to your preferred doneness without becoming too charred.
When the steak is done to your liking, remove it from the grill.
Place a small piece of foil over the steak to “tent” it and let it rest for 10 minutes to finish the carryover cooking.
When the steak has rested for at least 10 minutes (don’t rush – if you cut it right off the grill, the steak’s juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain – this is important to keep the steak from being too chewy or tough.
Serve right away and enjoy!

Notes

None

Category: Beef
Method: Steak
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 398kcal
Sugar: 1g
Sodium: 456mg
Fat: 27g
Saturated Fat: 6g
Unsaturated Fat: 19g
Carbohydrates: 5g
Fiber: 1g
Protein: 32g
Cholesterol: 90mg

Keywords: Steak recipe, flank steak recipe, grilled flank steak, how to cook flank steak, flank steak