Flank steak is popular because it’s one of the most versatile, flavorful, and affordable steak cuts with a gorgeous beefy flavor and a meaty texture. It’s a tough working cut that’s lean with lots of fibers so it does have a tendency to be overcooked. As a result, you’ll often see it marinated but we find a marinade masks the big beefy flavor that’s really the highlight of this cut.
To maximize the flavour, swap the flavour muting marinade for a generous sprinkling of salt and pepper and pay close attention to how you cook and slice the steak. Here are some simple tips for the perfect marinade-free flank steak.
- 2-3 strips of sliced flank steak
- Freshly Ground Black Pepper
- A good knife
- 45 minutes prep
- 4-5 minutes on the grill
- 10 minutes resting in foil before slicing
1) Take the steak out of your fridge and allow it to warm up to room temperature. The longer flank steak cooks, the chewier it becomes so this minimizes the time it needs on the grill and ensures you don’t end up with a tough shell and rare center.
2) Coat the steak with a generous sprinkling of salt and freshly ground black pepper. Leave the flank steak seasoned for at least 40 minutes before grilling. This will ensure the salt and pepper have time to absorb into the steak.
3) Get your grill screaming hot- ideally to ~600oF. Set the steaks on the grill over direct heat and flip them every minute until the internal temp reads 125oF (for medium rare). This should only take 4-5 minutes depending on the thickness of your steaks and the heat of your grill
4) Remove the flank steaks from the grill, tent them in foil for 10 minutes to give them time to rest and relax before slicing. This step allows the juices to redistribute evenly throughout the steak. That way when you slice your steak, you don’t get the juices spilling out all over your cutting board as opposed to saying in your steak to help keep it tender.
5) Perhaps just as important as how you cook this steak is how you slice it. Use your sharpest knife so you can easily cut thin slices that are against the grain to maximize tenderness.
Following these five simple steps leads to an incredible beefy flank steak that couldn’t be more versatile. It makes everything better – salads, stir frys, sandwiches, tacos or you can serve it alone or use it to make killer leftovers. In our mind, the best thing about the flank steak is its the beefy flavor and it really shines through with a simple hit of salt and pepper and some extra care while cooking and slicing the meat.