Flank steak is severely underrated and has become one of my favorite cuts of beef to cook lately. It’s leaner and can definitely be tough if not cooked properly. The method I’m sharing will make it extremely tender, juicy and full of flavor! I always do a citrus based marinade with some fruit & cilantro – more details below:
Ingredients:
- 1 Flank Steak (I always get the Snake River Farms flank that they sell at some Harris Teeter’s)
- (juice of) 1 Navel Orange
- (juice of) 1 Lemon
- (juice of) 1 Lime
- ¼ Cup Olive Oil
- ¼ Cup Soy Sauce
- 2 Tablespoons Fresh Minced Garlic
- 1 Cup Chopped Cilantro
- Salt & Pepper or SPG seasoning
Instructions:
- In a large Ziploc or any kind of marinating apparatus place your flank steak in and add all the above ingredients in no particular order
- Shake it all around and make sure the steak is nice and fully submerged – let marinate for at least 8 hours but overnight – 24 hours is even better!
- When you’re almost ready for grilling, pull the steak out of the marinade, pat it dry and let it sit at room temp for 20-30 minutes… while you get the charcoal or gas grill heated up
- I always use charcoal for this and get the fire ripping hot
- Once the grill is up to temp — this is a pretty fast cook, so you’ll want to have eyes on it the whole time. Put it on the grill, and let it go for about 5-7 minutes before flipping
- Flip and let it go for another 5 or so minutes and you should be seeing some nice char
- Usually by the time the whole steak is nice and charred over it is done, depending on size this typically takes around 15 minutes total (for medium rare)
- Pull it off at desired temp, let it rest for 7-10 minutes and then slice it up!
NOTE: make sure you’re slicing against the grain – it’s very important with a flank or it can become pretty chewy
