While the steak is resting, bring the marinade to a boil over medium-high heat. Below are approximate temperatures for different levels of doneness: For well-done flank steak, cook until the meat is just barely pink or greyish-brown all the way through. After searing for a couple minutes per side, you need to reduce the heat to give the inside time to cook evenly. 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. 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. Family loved it! % of people told us that this article helped them. For charcoal grills: Pour the charcoal into the bottom of the grill until the entire bottom surface is covered. To grill flank steak, start by applying any seasonings, dry rubs, or marinade that you want to flavor the steak before grilling. The grill is hot enough … In the hands of a budget-minded cook, flank steak can be a delicious yet affordable alternative to pricier cuts of beef like prime rib, T-bone, or ribeye. Doing this helps make the meat as tender as possible. What's the benefit of searing your steak? References Cook your meat to an internal temperature of at least 130 °F (54 °C). Served it with white rice but this would be great on a salad also. Amount is based on available nutrient data. Cooking Instructions (Marinating)(Grilling) Flank Steak . Note: marinated flank steaks will flare the first time you set them on the grill! Pour the sauce over the sliced steak to serve. Simply combine the ingredients and mix thoroughly until the ingredients are combined. I love cooking a nice steak on the grill. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. "My first time cooking a flank steak. Allow the grill to sit for several minutes (with the lid closed) so it can heat up. Once the steak is done, remove it from the barbecue, cover it in tin foil and let it rest … This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. It's a common belief that searing meat seals in the juices, but that's not true. I will make this again! 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. Great marinade! 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. Slice steak … Remove the flank steak from the marinade and shake off excess. Learn more... Flank steak is a flavorful cut of meat taken from the flank (lower abdominal region) of the cow. Just be prepared for that. Experiment to find the blend that you like best. On the other hand, if you're more interested in the … The foil helps retain the meat's internal heat, ensuring your first bite is still pleasantly hot even after the meat has rested. Again, because flank steak has little fat marbling, it really benefits from a good soak in a marinade to soften the meat and help lock in tons of juicy flavor. I did use fresh garlic and ginger since I had some that needed to be used. Tested. Information is not currently available for this nutrient. Flank Steak Flank steak is a long and thin cut of meat taken from the lower chest of the steer (it’s basically like you’re eating the ab muscles of the cow). Cutting the meat against the grain severs the muscle fibers, releasing their hold on the meat and giving a more tender texture. 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