How Long to Cook a Flank Steak on the Grill? Achieving Tender Perfection
For a perfectly grilled flank steak, aim for approximately 3-5 minutes per side for medium-rare, adjusting based on the thickness of the steak and your desired level of doneness. Always use a meat thermometer to ensure accuracy.
Understanding Flank Steak: A Grilling Favorite
Flank steak, known for its rich flavor and relatively lean profile, is a popular choice for grilling. Its affordability and versatility make it a staple for backyard barbecues and weeknight dinners alike. However, its thinness requires careful cooking to avoid overcooking and resulting in a tough, chewy steak. Knowing how long to grill it, and understanding the factors that affect cooking time, is crucial to achieving a tender and delicious result.
The Importance of Preparation
Proper preparation is essential for a successful flank steak grilling experience. This includes:
- Trimming: Remove any excess silverskin or thick pieces of fat.
- Marinating: Flank steak benefits greatly from marinating. A good marinade tenderizes the meat and infuses it with flavor. Allow at least 30 minutes, but ideally several hours, for the marinade to work its magic.
- Bringing to Room Temperature: Allow the steak to sit at room temperature for about 30 minutes before grilling. This helps it cook more evenly.
The Grilling Process: A Step-by-Step Guide
Grilling a flank steak is a relatively straightforward process, but precision is key.
- Preheat your grill: Aim for high heat, typically around 450-500°F (232-260°C). A hot grill sears the steak quickly, locking in juices.
- Oil the grill grates: This prevents the steak from sticking. Use a high-heat oil like canola or grapeseed.
- Place the steak on the grill: Cook for 3-5 minutes per side for medium-rare, depending on the thickness.
- Use a meat thermometer: Insert the thermometer into the thickest part of the steak.
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well-Done: 155°F+ (68°C+) (Not recommended for flank steak)
- Rest the steak: This is crucial! Remove the steak from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Factors Affecting Grilling Time
Several factors can influence how long it takes to cook a flank steak on the grill:
- Thickness of the steak: Thicker steaks will require more cooking time.
- Grill temperature: A hotter grill will cook the steak faster.
- Starting temperature of the steak: A steak that is still cold will take longer to cook.
- Desired level of doneness: As mentioned above, different levels of doneness require different internal temperatures.
Common Mistakes to Avoid
- Overcooking: This is the biggest mistake! Flank steak becomes tough and dry when overcooked.
- Not using a meat thermometer: Relying on visual cues alone is not reliable.
- Not resting the steak: Skipping this step will result in a less juicy steak.
- Slicing against the grain: This makes the steak tougher to chew.
Slicing for Maximum Tenderness
Flank steak has a distinct grain running lengthwise. To maximize tenderness, always slice the steak against the grain at a 45-degree angle. This shortens the muscle fibers, making them easier to chew.
Frequently Asked Questions (FAQs)
What is the ideal internal temperature for medium-rare flank steak?
The ideal internal temperature for medium-rare flank steak is 130-135°F (54-57°C). Use a meat thermometer to ensure accuracy. Remember to remove the steak from the grill a few degrees before reaching your target temperature, as it will continue to cook slightly while resting (carryover cooking).
How important is marinating flank steak?
Marinating is highly recommended for flank steak. The marinade helps to tenderize the meat and infuse it with flavor. Acidic ingredients like vinegar or citrus juice break down the muscle fibers, resulting in a more tender steak. A good marinade can transform a relatively inexpensive cut of meat into a gourmet delight.
Can I grill flank steak from frozen?
It’s generally not recommended to grill flank steak from frozen. The outside of the steak will cook much faster than the inside, leading to uneven cooking and a potentially tough result. Thaw the steak completely in the refrigerator before grilling for best results.
What’s the best way to check for doneness without a thermometer?
While a meat thermometer is the most accurate method, you can use the touch test to gauge doneness. Press the steak with your finger. Rare will feel very soft, medium-rare will feel slightly firmer, medium will feel springy, and well-done will feel firm. However, this method requires experience and is not as reliable as using a thermometer.
What type of grill is best for cooking flank steak?
Both gas and charcoal grills can be used to cook flank steak. Gas grills offer more precise temperature control, while charcoal grills provide a smoky flavor that many people enjoy. Choose the grill that you are most comfortable using and that best suits your personal preferences.
How long should I rest flank steak after grilling?
Resting flank steak for at least 10 minutes is crucial. During this time, the juices redistribute throughout the meat, resulting in a more tender and flavorful steak. Cover the steak loosely with foil to keep it warm while it rests.
What are some good marinades for flank steak?
There are countless marinade recipes for flank steak. Some popular options include:
- Asian-inspired: Soy sauce, ginger, garlic, sesame oil, rice vinegar
- Citrus-based: Orange juice, lime juice, cilantro, garlic, chili powder
- Herbaceous: Olive oil, rosemary, thyme, garlic, red wine vinegar
- Simple & Classic: Olive oil, balsamic vinegar, garlic, salt, pepper
Is it better to use direct or indirect heat when grilling flank steak?
Flank steak is best cooked using direct heat. This allows you to quickly sear the outside of the steak while keeping the inside tender. Direct heat provides the high temperatures needed for proper browning and flavor development.
What’s the best way to slice flank steak?
Always slice flank steak against the grain at a 45-degree angle. Identifying the grain (the direction the muscle fibers run) is crucial. Slicing against the grain shortens the fibers, making the steak easier to chew and more tender.
Can I cook flank steak on a grill pan indoors?
Yes, you can cook flank steak on a grill pan indoors. Preheat the grill pan over medium-high heat and follow the same cooking times as you would on an outdoor grill. Be sure to properly ventilate your kitchen, as grill pans can produce a lot of smoke.
How do I prevent flank steak from sticking to the grill?
To prevent flank steak from sticking to the grill, ensure the grill grates are clean and well-oiled. Use a high-heat oil like canola or grapeseed oil. You can also brush the steak lightly with oil before placing it on the grill.
What are some good side dishes to serve with grilled flank steak?
Flank steak pairs well with a variety of side dishes, including:
- Grilled vegetables (asparagus, bell peppers, onions)
- Roasted potatoes
- Rice pilaf
- Salad
- Corn on the cob