Too tough, too lean, and too bland. These are just some of the common complaints surrounding flank steak.
But guess what—with the recipe below, your grilled flank steak will be indistinguishable from pricier steak cuts! A tender talk-of-the-party meal!
Ways to Tenderize Flank Steak
Flank steak is often considered one of the lower-tier steak cuts, frequently compared to other tough, budget-friendly options like skirt steak and brisket.
However, this doesn’t necessarily mean that flank steak cannot be tender.
After all, there are simple but effective ways to tenderize meat.
In this recipe, for example, flank steak is tenderized by:
- Scoring The Surface: Making shallow cuts on the meat breaks down its muscle fibers, making it more tender.
- Marinating: Marinating isn’t just for adding flavor to the meat. Marinade ingredients that are acidic can also break down the protein of the steak.
- Optimal Cooking: Overcooking flank steak results in a very tough texture. This recipe ensures you’ll remove the steak from the grill at the right time, exactly when its flavor and tenderness peak.
What to Serve With Grilled Flank Steak
This grilled flank steak recipe is already packed with flavors thanks to its balsamic-based marinade, so I don’t usually serve it with sauce.
Instead, I serve it with simple sides like vegetable salad, fries, and grilled corn!
Easy & Delicious Grilled Flank Steak
Discover the true potential of grilled flank steak through this recipe! It’s so tender and flavorful that no one will notice you used a budget steak cut for this dish.
Ingredients
For the Flank Steak:
- 1.5 to 2 pounds of flank steak
For the Marinade:
- 1/4 cup of Worcestershire sauce
- 2 tablespoons of low-sodium tamari sauce
- 1/4 cup of balsamic vinegar
- 1 lemon (juiced)
- 2 tablespoons of honey
- 5 cloves of garlic (minced)
- 2 teaspoons of fresh rosemary (chopped)
- 1 teaspoon of black pepper
- 1 teaspoon of Kosher salt
- 2 tablespoons of olive oil
Instructions
- In a large bowl, combine all the ingredients for the flank steak marinade. Whisk everything together until well combined.
- Place the flank steak on a clean cutting board. Then, with a sharp knife, start scoring the side facing up in a diagonal crosshatch pattern. The cuts should be shallow and about 1.5 inches apart from each other. This process will allow the marinade to seep into the meat better.
- Now, place the flank steak into a large resealable plastic bag. Pour the marinade on top of the scored steak, and seal the bag, removing as much air as possible. Gently massage the bag to ensure that every inch of the steak is covered in the marinade.
- Place the marinated steak in the refrigerator and allow it to marinate for at least 4 hours. I usually marinate mine for overnight or, at most, 24 hours.
- Remove the steak from the fridge 20 to 30 minutes before cooking so it’ll be at room temperature by the time you place it on the grill. Grilling cold-to-touch steak can cook unevenly.
- Preheat the grill to 450°F. If you’re using a charcoal grill, allow the coals to turn ashy before you start cooking.
- Once your grill is hot enough, remove the steak from the marinade and place it on the grill grates. Grill the first side for about 4 to 5 minutes.
- Flip the steak and grill it for the same duration. During the last minute or two of grilling, measure the internal temperature of the steak using a meat thermometer. If you prefer medium-rare steak, remove the steak from the grill when it reaches 130°F. Continue cooking until it reaches 145°F if you prefer medium.
- After grilling, place the steak on a clean cutting board and allow it to rest for about 5 to 10 minutes, loosely covered in foil. This step allows the steak to retain its juices, making it more tender and juicy, so don’t skip this part.
- Slice the flank steak against the grain into thin strips (about 1/8-inch thick). Thin slices tend to be more tender, so I don’t recommend cutting them thicker.
- Arrange the sliced flank steaks into your serving plates or platter. Drizzle some olive oil and fresh herbs as garnishes if preferred.
- Serve the flank steak warm with your preferred sides!
Notes
Image credit to ©dongiovannipizzabar_syd.
Featured image credit to ©nimanranch.
