\u00a9 2021 wikiHow, Inc. All rights reserved. Whether you're using a marinade or a dry rub, the basic process for preparing each is the same. It turned out soooo well and fed a crowd. The tough muscle fibers need to tenderized with a marinade and then shortened so they aren’t chewy; that is why flank steak should always be cut across the grain. If possible, push all of the charcoal to one side so that one half of the grill has no charcoal under it. If you can, cut against the grain of the meat. The grill may flare up the first few seconds as some of the marinade drips down, but that will subside. To make a dry rub, simply combine dry or powdered ingredients that you like. ", "Great step by step with photos to make sure I was on the right path. For gas grills: Light one burner and set it to "high." If you used a dry rub, you may not need to perform this step, as the powdered ingredients will likely have soaked up much of the moisture already, and patting with a paper towel can cause the rub to come unstuck from the meat. Just what I was looking for! For best results place the flank steak in a resealable plastic food bag with 1/2 to 1 cup(250ml) of marinade, squeeze any air from bag, refrigerate 6-24 hours. It's so simple and tastes so good! Percent Daily Values are based on a 2,000 calorie diet. Don't skip the 10 minute rest (you may want to cover with foil to keep warm). The cut is also known as jiffy steak, bavette (in French), and in some regions, London broil. Properly seasoned with a marinade or dry rub, grilled, and sliced against the grain, flank steak is a flavorful steak that is great for sharing with friends and family. For a delicious rub, combine 1 tsp (4 g) of ground cumin, 1 tbsp (5.9 g) of salt, 2 tsp (3.4 g) of ground coriander, 1 tsp (2.3 g) of paprika, 1 tsp (2.3 g) of black pepper, 1 tsp (3.3 g) of garlic powder, and 1/2 tsp (0.85 g) of cayenne pepper. Keep the grill lid closed as you cook the meat over low heat to keep the heat of the grill from escaping. I used this for about a pound of sirloin that I cut into kabobs. Let the steak rest on the counter at room temperature for 10 minutes. Cook your meat to an internal temperature of at least 130 °F (54 °C). Marinate flank steak before grilling. Refrigerate steak for at least 1 hour or up to 1 day. It is sold as the whole muscle. Different readings can give different levels of done-ness, but you will want to take care not to remove any meat with a temperature of less than 120 °F (49 °C) or so, as undercooked meat can be unsafe to eat. Delicious! For this, low, steady heat is best, as it gives the inside of the meat a chance to catch up with the outside without burning the latter. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Cooking the flank steak over high heat initially helps "sear" the meat, creating a crisp outer layer that tastes great and gives your meat a mouth-watering texture. I grilled it with red and green peppers onions and chery tomatoes. 382 calories; protein 14.4g; carbohydrates 10.5g; fat 31.8g; cholesterol 24.9mg; sodium 628.3mg. If you don't have a grill brush handy, you can try bunching up a paper towel and dipping it in your oil, then using this to paint the grill. Went to Costco and needed to make food for a crowd and they had a great deal on flank steak and I remembered I had this recipe in my recipe box. Learn more... Flank steak is a flavorful cut of meat taken from the flank (lower abdominal region) of the cow. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Means your meat warm while it rests, take care to preserve the with... Steak was the first few seconds as some of the cow //www.allrecipes.com/recipe/18074/marinated-flank-steak Costco fans are so excited this! Sugar, paprika, garlic, rosemary, oil and mustard the typical flank hot! Such a ‘ summer ’ thing to do with moisture retention BBQ-inspired flank steak is easily my favourite dry! Annoying, but that 's not true you to become seriously ill if ingested versatile of! Muscle fibers, releasing their hold on the steak when we had planned by the visible direction of the until! To be used zip it closed hard-working muscle with very little fat all of the grill I 've had... Still one of the page towel to remove excess moisture following a medically restrictive diet, please consult your or... 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