Grill Like a Pro: How to Cook Flank Steak Perfectly Every Time [Step-by-Step Guide with Stats and Tips]

What is cooking flank steak on the grill?

Cooking flank steak on the grill is a popular method of preparing this lean and flavorful cut of beef. Flank steak, also known as London Broil, is generally marinated before being grilled to infuse flavor and tenderize the meat. This technique involves grilling for a shorter amount of time at higher temperatures to produce tasty results.

To achieve optimum tenderness when cooking flank steak on the grill, it’s important to slice against the grain after letting it rest post-grilling. It’s also wise to avoid over-cooking which can make this cut become tough and chewy. Achieving medium-rare doneness typically takes approximately 10 minutes total cook time with high heat.

Step-by-Step Guide: Perfectly Grilled Flank Steak Every Time

As the weather starts to warm up, it’s time to dust off the grill and fire it up for some delicious outdoor cooking. One of our favorite dishes to prepare on the grill is a perfectly grilled flank steak. This cut of meat is easy to find at your local grocery store or butcher shop, and can be affordably priced without sacrificing flavor.

To ensure that your flank steak comes out tender, juicy and packed with mouth-watering flavors every time you grill it, follow this step-by-step guide:

1) Preheat your grill – Turn on your gas or charcoal grill to high heat and let it preheat for 10-15 minutes before preparing the steak.

2) Season generously – While waiting for the grill to heat up, season both sides of the flank steak generously with salt and pepper (or any other spice blend you prefer). For added flavor, you can also marinate in advance with soy sauce, Worcestershire sauce or a dry rub.

3) Grill over high heat – Once your seasoning process is complete place the flank steak directly onto the hottest part of your grill grates. Flank Steak needs about six minutes per side while maintaining direct flames.

4) Use an instant read thermometer – The most reliable method ensuring optimal cook results requires using an instant-read food thermometer which measures internal temperatures indicating its readiness “doneness.” Rare steaks reach an internal temperature of approximately 130°F; Medium-rare: Approximately 135°F; Medium around 145°F.well-done around upwards from there

5) Let rest – Transfer cooked flanked Steak from grille back onto serving platter cover loosely aluminum foil. Resting will allow residual juices throughout after cutting on either bias or against grain what makes Fork-tender tenderness.

Following these simples steps altogether earns rave reviews each time out by guests who truly appreciate how relentlessly consistent we are in achieving magnificent preparations always consistently ways beyond expectations!

Cooking Flank Steak on the Grill FAQ: Your Top Questions Answered

Grilling flank steak is a fantastic way to enjoy this versatile cut of meat at its best. Not only does it have great flavor, but cooking it on the grill also adds a smoky char that really brings out the beefy taste.

However, grilling flank steak can be tricky – especially if you’re new to cooking with this cut of meat. That’s why we’ve put together this FAQ, answering some of the most common questions about how to cook flank steak on the grill.

1. What exactly is flank steak?

Flank steak is a long and relatively thin cut of beef that comes from the lower abdominal muscles of the cow. It has a somewhat coarse texture and strong flavor, making it perfect for marinating and grilling.

2. How do I prepare my flank steak before grilling?

Before you even think about firing up your grill, there are three key things you need to do:

– Trim off any excess fat or silver skin from your flank steak
– Tenderize your meat by putting small slits in both sides with a knife (this helps ensure that marinade penetrates more deeply)
– Marinate for several hours or overnight (a vinegar-based marinade works especially well)

3. How hot should my grill be?

You want to preheat your grill until it reaches between 400°F and 450°F before adding your steak This high heat will sear and caramelize the surface while keeping your interior rare-to-medium-rare when cooking over direct heat

4. How long will I need to cook each side for?

Cooking time varies depending on thichness.

For steaks under an inch thick: Cook them uncovered over direct high heat for approximately 5 minutes per side turning once halfway through .
For steaks an inch or thicker : start with two – four indirect heats giving five-six minute exposure total plus periodical flipping within these heating times depending on desired rarity.

5. How do I tell if my flank steak is perfectly cooked?

The most accurate way is to use an instant-read meat thermometer, though a visual check can work too:

– Rare: The internal temperature should be 125°F and the center of the cut will still look red
– Medium-rare: The internal temperature should read around 135°F with just a touch more pink in the middle
– Medium: Aim for an internal temperature of 145°F which leaves little-to-no trace of pink

6. How long should I rest my flank steak before serving it?

It’s important to let your steak sit and rest for several minutes after taking it off the grill (aim for at least five). This lets all those delicious juices inside redistribute evenly throughout, making each bite juicier.

There you have it -our answer’s to some common questions about cooking flank steak on the grill! Follow these tips carefully and there’s absolutely no reason you cant serve up mouth-watering flavored steaks – bursting savoryness over any family cookouts or get-togethers this Summertime =)!

The Top 5 Facts You Need to Know About Cooking Flank Steak on the Grill

Flank steak is a lean, flavorful cut of meat that can be cooked to perfection on the grill. It’s a popular choice for barbecuing because it’s easy to prepare and tastes absolutely delicious. Whether you’re a seasoned griller or just starting out, here are the top 5 facts you need to know about cooking flank steak on the grill:

1. Choose the right cut

When selecting your flank steak, look for one with even thickness and good marbling. The best cuts will have thin streaks of fat running through them, which will help keep the steak moist and juicy during cooking.

2. Marinate for maximum flavor

To add extra flavor and tenderness to your flank steak, create a marinade using herbs, spices, oil, vinegar or citrus juices. Letting your steak sit in this mixture overnight (or at least several hours) will allow it to soak up all of these flavors before hitting the grill.

3. Adjust the heat accordingly

Flank steaks are relatively thin compared to other cuts of beef, so they require high heat settings while grilling. Preheat your grill until it reaches around 400-450°F before adding your meat.

4. Don’t overcook

The key to preparing a tender and juicy flank steak is not overcooking it! Aim for an internal temperature of between 125-135°F for medium-rare doneness; anything beyond that can result in tough or chewy texture.

5. Allow time for resting

After pulling off from heat source move than ten minutes and cover with thick layer of foil sheet or plate properly then rest its there two more minute this helps redistribute juices throughout each slice/portion — allowing every biteful full-flavored experience possible!

Now that you have these key pointers under control: Choose wisely when buying Flank Steak; Marinating flavers enhance taste as well as prep many aspects such as flairing food presentation; Adjust heat as needed to ensure perfect grilling and juicy taste; Always cook down to temp raise of 125-135°F for best results, and let the steak rest after it is done cooking allowing juices redistribute throughout evenly portioned servings. You will be ready to master a mouth-watering grilled flank steak that is sure to impress your friends and family at any summer gathering or meal!

Getting it Just Right: Tips and Tricks for Grilling Flank Steak to Perfection

Grilling flank steak is an age-old tradition that brings people together for good food, good company and summer fun. However, grilling a perfect flank steak can be a hit-or-miss affair if you are not aware of the essential tips and tricks for getting it just right.

To start off on the right foot, select a high-quality cut of flank steak from your local butcher or grocery store. Ensure that they have trimmed away any excess fat because too much marbling in the meat will result in greasy steaks that char more easily.

Before cooking, season both sides of your steak with salt and pepper – this simple step will enhance its natural flavors while also giving it extra texture. If you wish to add some additional flavor depth, try using herbs such as rosemary or thyme along with garlic cloves crushed into oil rubbed around the surface.

Preheat your grill at about 375-400 °F for gas grills or direct heat to high-high sear on charcoal before placing this seasoned deliciousness over direct flames; timing should roughly take between 6-7 minutes per side depending on how thickly cut out portions turn up being (the thicker cuts may require more time).

For best results, use tongs instead of piercing through with fork prongs when flipping so as not to let precious juices escape! Try basting them lightly with butter towards end cooking time especially if visiting rice and beans would make great companions. Once done remove meats from fire source covering loosely without tightly sealed packages thus keeping flavours intact until served up hot enough!

Remember two key things: one metric of success is in temperature monitoring internal reading which makes difference during cook process – anywhere above rare range (135–140°F) but below well-done levels offer ideal juicy bites worth relishing even without sauces or marinade toppings hence another factor key importance don’t forget resting meat few minutes after removal thereby leading better coloration due absorption savory liquids . With these simple tips and tricks, you are on your way to grilling the perfect flank steak for any occasion. So light up that grill, grab a cold beverage and watch as everyone flocks over eagerly awaiting each piping hot bite of tender flavor-filled deliciousness!

Flavorful Variations: Marinades and Seasonings for Grilled Flank Steak

When it comes to grilling meats, flank steak is an excellent choice that provides a lean yet tender cut. However, simply seasoning your flank steak with salt and pepper can become boring after a while. So why not take your grilled flank steak to the next level by incorporating marinades and seasonings? In this blog post, we’ll explore flavorful variations to elevate your next grilling session.


1. Chimichurri: This traditional Argentinean sauce combines parsley, garlic, red wine vinegar, olive oil, and crushed red pepper flakes for a bright and herbaceous flavor profile that pairs perfectly with grilled meats.

2. Soy-Ginger: Combine soy sauce, rice vinegar, sesame oil ginger root for an Asian-inspired marinade that will infuse sweet-savory flavors into the meat.

3. Balsamic-Herb: Mix balsamic vinegar with fresh herbs such as rosemary or thyme for a tangy twist on classic Italian flavors.

4. Lemon-Garlic: Squeeze lemon juice over minced garlic before whisking in olive oil until emulsified to create a citrusy marinade perfect for summer evenings.


1. Coffee-Rubbed: Blend finely ground coffee beans with brown sugar may bring out deep charred notes during cooking from caramelization of sugar adding boldness last time ever tasted!

2. Spicy-Cajun: Create depth of heat mixture made up traditionally Cajun spices like paprika cayenne salt onion powder containing robust taste buds fire ablaze all night long.”

3.Smoked Paprika – Bring Spanish flavor on deck by utilizing smoked paprika blend when tossing herbs together done cutting steaks giving off vibes never heard before”

Ultimately there are endless possibilities when it comes to preparing flank steak through the use of marination (soaking) or spicing things up towards creating juicy finished product ready prepared whenever called upon!

From Charcoal to Gas: Choosing the Best Grill for Cooking Flank Steak

As the warm weather approaches and we gear up for outdoor entertaining, one important decision looms large: which type of grill should you use to cook your perfectly marbled flank steak? While both charcoal and gas grills have their pros and cons, ultimately it all comes down to personal preference.

Charcoal grilling has long been favored by purists who vouch that the smoky flavor imparted by burning hardwoods makes for a richer taste. The process requires patience, however; it can take up to 30 minutes to get those coals hot enough before cooking can even begin. Additionally, precision temperature control is challenging with charcoal because turning knobs doesn’t affect heat output as directly as adjusting air vents on a kettle-style grill.

On the other hand, gas grills are known for their convenience and ease-of-use – simply turn on the burners and voila! You’re ready to start sizzling meat in no time. Temperature regulation is more straightforward thanks to built-in thermometers or adjustable dials that allow you to dial in your desired degree of doneness more easily than fussing around a charcoal pit.

More recent additions like pellet smokers also offer similar benefits towards offering precise temperatures with minimal intervention while providing opportunity at generating smoke flavors but might not be available everywhere due availability being less pervasive regionally.

When choosing between gas versus charcoal methods you need consider what kind of calorific source appeals most convenient because whilst electric/pellet provide predictable low maintenance cooking costs they may lack potential power outputs found with actual flames opportunities from natural fuel sources. It comes down to whether you want the ambiance of fire and smoke or a quicker clean method, it’s now up to you.

Both choices ultimately have bragging rights – charcoal grilling for those who value authenticity and gas grilling for ease-of-use enthusiasts. But regardless of which option you choose for your flank steak, using quality meat is key. And don’t forget that perfectly paired marinade! Whether it’s a spicy cumin mixture for that smoky flavor or Asian-inspired combo like soy sauce and ginger, let flavors blend with time while listening to sizzles over flames until all done in complete perfection.

This summer season let’s just take pleasure in these outdoor culinary diversions at locations nearest our hearts & make ourselves cozy by experimenting with new techniques whilst refining our favorite traditional ones too!

Table with useful data:

Grilling Time Internal Temperature Doneness
4-5 minutes per side 130°F-135°F Rare
5-6 minutes per side 140°F-145°F Medium rare
6-7 minutes per side 150°F-155°F Medium
7-8 minutes per side 160°F-165°F Medium well
8-9 minutes per side 170°F Well done

Information from an expert

In order to achieve perfectly cooked flank steak on the grill, it is important to properly prepare and season the meat beforehand. Let the steak come to room temperature before placing it on a preheated grill, making sure to cook both sides evenly until it reaches your desired level of doneness. For best results, use tongs instead of a fork when turning or moving the steak in order to prevent puncturing its surface and losing its natural juices. Rest the meat for at least five minutes before cutting into it and serving with any additional accompaniments such as chimichurri sauce or grilled vegetables.

Historical fact:

Grilling flank steak has been a popular method of cooking meat since ancient times. The Greeks and Romans would cook their beef over an open flame, while Native Americans used hot rocks to grill their meat.

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