Flank steak is excellent grilling fare. In our house, there is only one way to grill flank steak (rare) and only one way to carve it (sliced thin on a sharp angle).
Cavender’s Greek Seasoning
(or just salt and pepper)
Prep. Bring flank steak to room temperature
Grind sea salt and pepper on both sides as it rests to room temperature
Just prior to grilling dry the steak of the moisture that has developed with a paper towel
Grilling Flank Steak:
Hot and fast for flank steak!
8-10 minutes depending on thickness and heat
Grill temps 500-600F
Place steak on GrillGrates on a slight diagonal
Lift and Twist (1/2 twist) after 3 minutes
Turn steak at 5-6 minute mark depending on how hot you are grilling
Grill to finish
I shoot for internal temp of 120F in the thickest part knowing that it will raise slightly and the thinner parts will be less rare
Rest 5 minutes before slicing
Slicing Flank Steak:
Slice thin on a sharp diagonal
Against the grain
We put a flank steak in a one-gallon Ziplock with a marinade made from equal amounts soy sauce, vegetable oil, and red wine. Then we freeze it flat so it can be thawed quickly; we usually have 2 or 3 in the freezer. The freeze-thaw cycle seems to marinate them nicely. When guests are coming, just thaw, grill, slice as above and serve!
The wine is not critical, usually whatever we have left over, a dry red is great.
These are always very popular with guests!
Forrest, grraaaaaate tip for everyone trying this awesome recipe! We encourage everyone to make our recipes their own 😀