When you grill flank steak it is a little different than grilling a typical steak. Flank steak is typically longer and larger than a normal steak. So it requires a different technique. Some people say this is a tough cut however when it is prepared and cut properly it can be tender. Flank also takes flavors very well, it can be marinated or just seasoned on the outside before placing on the grill.
We recommend the use of a seasoned meat tenderizer or a marinade that is acidic such as Italian salad dressing or a citrus juice. On a piece of meat this size we also recommend injecting the marinade for full penetration on the meat.
Flank is a very popular cut for making steak fajita’s, so feel free to season with fajita seasoning and grill up some peppers and onions to go with it.
Today we will be grilling our flank steak for steak sandwiches. We found this 1.4 pound USDA Choice Certified Angus Beef CAB flank steak at our local grocer.
As you can see this is a beautiful piece of meat.
We start by seasoning the outside very well. We cover and place it back in the refrigerator for at least 2 hours up to overnight. This will give our seasonings time to penetrate our meat.
Heat your grill to high heat.
We are going to use the hot and fast cooking method to grill this flank steak. It works well for larger pieces of meat like this.
When your grill has reached its maximum cooking temp place the flank onto your grill grates directly over the heat and let it cook for 2 to 3 minutes and rotate 45 degrees for optimum grill marks. After another 2 to 3 minutes flip and rotate again in another 2 to 3 minutes.
Check the temperature in the middle of your steak. If everything worked perfect your temp will be in the 110 to 115 degree range. If this is the case remove the flank steak from the grill and double wrap it tightly in tin foil let it rest. To allow the temperature to rise so the middle reaches 125 or rare.
The waiting is the hardest part.
If your temperature is to low: turn your grill down to low, and place the flank steak away from the heat until the center reaches the desired temperature range.
If your temp is above 115: Remove the flank steak from the grill place on a plate and tent with tinfoil allowing it to breathe.
Ideally you want the center to reach rare (around 125 degrees). This will give your piece of flank the entire temperature spectrum with the ends being well done.
The grain on this piece of beef runs from end to end. When serving flank steak you want to slice it thin and at an angle. The thicker the slice the tougher it will be to chew. This cut will end up being a little tougher than a real tender steak but the flavor is worth the off-set.
That’s it for How to Grill Flank Steak.
Let us know what you think in the comments.
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