1 Marinate the steak: Combine the marinade elements in a big non-reactive bowl. Place steak within the bowl and switch in order that it’s utterly coated with the marinade. (You can even place the steak and marinade in a freezer bag and place it in a bowl.)
Chill and marinate for at the very least 2 hours and as much as in a single day.
2 Prepare your grill for excessive, direct warmth with one a part of the grill for decrease, oblique warmth. The grill is sizzling sufficient while you maintain your hand about an inch over the new facet and you may solely maintain it there for a few second.
three Grill the steak: Remove the steak from the marinade and gently shake off the surplus marinade from the steak (however be sure there’s nonetheless a coating of it, you may need the oil on it to assist maintain the steak from sticking to the grill).
Place steak on the new facet of the grill. Grill for a minute or two on either side to get sear, then transfer the steak to the cooler facet of the grill, cowl and cook dinner a couple of minutes extra till carried out to your liking.
How are you aware when the steak is completed? One option to inform is to poke it along with your fingertips. While the steak remains to be uncooked, check it along with your fingers; will probably be fairly squishy. That’s what a really uncommon steak looks like. Touch the tip of your nostril and that is what a really effectively carried out steak looks like. Here’s a visible information, the finger check to verify the doneness of steak.
Otherwise use meat thermometer (I like to recommend a thermapen.) Pull the steak off the grill at 125 to 130°F for uncommon, 140°F for medium uncommon, and 150°F for medium.
four Rest the steak: When the steak has cooked to your most well-liked degree of doneness, take away from the grill and place on a slicing board. Cover with aluminum foil to carry within the warmth whereas the steak rests for 10 to 15 minutes.
5 Slice throughout the grain: Notice the course of the muscle fibers of the steak; that is referred to as the grain of the meat. Flank steak is a really lean lower that can be powerful and chewy until you narrow it in a means that breaks up the muscle fibers.
So, lower the steak throughout the grain of the meat, at a steep diagonal, in order that the slices are huge. I discover it best to make use of an extended serrated bread knife for this, however any lengthy sharp knife will do.
If you need, you possibly can take the surplus marinade and produce it to a boil, simmer for a number of minutes, and serve with the flank steak. Great additionally with salsa or horseradish sauce.