Flank steak is an easy, flavorful cut of beef that takes little time to grill. It’s also one of the best cuts of meat to marinate.

Its tough muscle fibers come from the cow’s abdomen, making it easier to tenderize than other steaks. The key is to grill it right and to let it rest before slicing.

Dry Brine

Dry brining is a technique that involves covering meat in salt and spices. This helps to create a flavorful crust, and also tenderizes the steak by breaking down the tough connective tissues that surround muscle fibers. It can be used on many types of meat, including flank steak.

It’s an easy and effective way to add more flavor to any cut of meat without causing the meat to become overly salty. It also requires less equipment than wet brining, and is much more practical.

The dry brine process uses osmosis and diffusion to draw moisture from the meat and surrounding air, which causes the salt in the brine to dissolve into the meat’s protein tissues. This allows the salt to seep more deeply into the meat, making it tender and deliciously flavored throughout every bite.

For the best results, use coarse kosher or coarse sea salt for your dry brine. This is a higher quality salt than table salt and it has larger grains that spread evenly over the steak. Finer salts can clump and create an uneven coat on the meat.

Once the steak has been coated with salt, it should be placed in a resealable plastic bag or bowl, and refrigerated for several hours or overnight. This will help the marinade penetrate the meat and ensure that all of the spices are well-received.

When it’s time to grill the steak, heat the grill to high. When it’s ready, place the steak on the grill and close the lid. This will give the steak enough time to cook on each side and will result in a deliciously browned crust.

To finish the steak, remove it from the grill and let it rest for a few minutes before serving. This will help to prevent the steak from getting overcooked and drier than desired.

A good rule of thumb is to cut the steak into thin slices, each no more than &frac14 inch thick. This will allow for easy handling and ensure that each piece of flank steak is as tender as possible.

How Long to Grill for Medium Well

Grilling flank steak is a quick and easy way to create a delicious meal. It’s a lean cut of meat that’s naturally juicy and flavorful when marinated.

It’s also a great choice for cooking in the oven or on the stovetop. You can cook it whole or slice it up into strips that’ll be grilled on the weber or in the pan.

The key to making a perfectly cooked flank steak is adjusting the grilling temperature. Flank steak is best grilled at high temperatures so that it develops a nice brown crust and becomes tender and flavorful.

To do this, preheat the grill on high heat and then oil the grates. When the grill is hot, place your flank steak on the grates and sear for about 3 to 4 minutes per side. Then flip it over and cook on the other side for another 3 to 4 minutes before you flip it again.

When your steak has been seared, it’s time to move it to the cooler part of the grill with tongs. This will help keep the meat warm while it rests so that it’s still as tender as possible when you cut it.

After the steak has cooled down, you’ll want to use a meat thermometer to check its internal temperature. If the temperature reaches 130 degrees, your flank steak is done. If it’s less than that, remove it from the grill and let it rest for about 5 minutes to redistribute the juices and retain more of them.

It’s important to let the steak cool completely before you cut it, or you could have tough slices of meat on your plate. When slicing the meat, always cut against the grain to ensure that it’s as thin as possible and as evenly cooked as possible.

When you’re ready to serve, remove the steak from the grill and put it on a clean platter or on a serving rimmed dish that’s covered with foil. This helps to keep the steak from touching any plates or silverware that may have been used when it was raw and will prevent cross contamination between the different cuts of meat.

Flank Steak Grill Temp

Flank steak is a cut that’s perfect for grilling because it soaks up marinades and flavors well, cooking quickly. You can marinate flank steak in a vinegar-based or garlicky, savory and sweet balsamic vinaigrette or in a simple oil-and-seasoning combination.

You can also use a dry rub, which provides a tasty crust while tenderizing and seasoning the meat. Be sure to apply the dry rub generously – the steak should be completely covered.

Before grilling, preheat your grill to high. It will only take a few minutes to get the grill nice and hot.

If you’re grilling a Weber charcoal or gas grill, clean it thoroughly before adding the steak. Brush the grates with a little extra-virgin olive oil or vegetable oil to prevent burning.

Once the grill is nice and hot, add your flank steak to the oiled grates. Sear on one side for a couple of minutes, then flip the steak over and cook it for another few minutes.

Then, remove it from the grill and set it aside to rest for 5 minutes – tented with foil. Afterward, use a sharp knife to slice your flank steak against the grain, into thin, diagonal strips.

This helps make the muscle fibers in the steak less brittle and easier to chew, which will improve the texture and flavor of your meat. It also allows you to enjoy more tender strips of steak, instead of long, stringy pieces that are hard to bite into.

After resting, cut the grilled flank steak into strips that are about 1/4 inch thick. Against the grain means that you should cut the strips against the lines of muscle fibers that usually run along the length of the steak. Cutting against the grain will make the fibers short and therefore more tender, which makes the meat easier to chew.

For a more textured meal, serve your grilled flank steak on top of a hearty salad or alongside roasted potatoes. It also makes a great filling for tacos or burritos! You can even reheat your leftovers in the oven until warmed through.

Grilling Flank Steak

Grilling is one of the best ways to cook steak because it keeps the meat moist and tender. Using the right technique can help ensure that you have perfectly cooked flank steak every time. This particular cut of beef is a great candidate for grilling since its muscle grain runs in a single direction, making it easy to sear on the grill.

If you’re looking for a quick and easy way to make your favorite cuts of beef even more delicious, try marinating them before grilling them. A good marinade will add flavor and tenderize the meat while preventing it from drying out on the grill.

While the steaks are marinating, prepare your grill and set it to a high heat. Oil the grates with a light layer of olive oil, then place the steaks on the grill and sear for about 3-4 minutes per side. Turn over and cook another 3-5 minutes, then transfer the steaks to a clean cutting board.

Flank steak is a lean meat that can dry out easily on the grill, so it’s important to use a high-quality marinade to keep it moist and tender. This simple, flavorful marinade incorporates citrus juice and soy sauce, which add a delicious kick of flavor to the steak, while olive oil helps to keep it juicy and supple.

For an extra flavor boost, you can also marinate your steak with rosemary and garlic. This simple combination of ingredients is a delicious way to prepare your flank steak for the grill, and it’s perfect for entertaining!

You can use this simple marinade on any grilled steak, whether it’s flank steak or a different type of steak. You can also add a few extra flavors to it by swapping out the lime juice for lemon juice and adding more spices. If you’re feeling especially adventurous, you can mix up a spicy version of this marinade by adding crushed red pepper flakes or hot sauce to the mix.