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SEARING FLANK STEAK HOW TO

I typically use olive oil for the fat and brown sugar for the sweetness. There are 5 main components to making the perfect marinade.

SEARING FLANK STEAK HOW TO

Since the flank steak is naturally very lean, we need to get some flavor in there somehow! How to make a steak marinade

Fat delivers all the good, juicy flavor to the meat. When you think of naturally flavorful cuts of meat, a rib-eye or t-bone steak may come to mind. Be sure to slice against the grain.įlank steak is a very lean cut of meat so, yes, it benefits very much from a flavorful marinade.

Rest & Eat: let the steak rest, covered with foil, for about 10 minutes before slicing.

Grill each side for about 5 minutes or until the internal temperature reaches 135☏ for medium-rare or 140☏ for medium. The goal here is to get a nice crisp sear on the outside of the steak. If you have a pellet grill you will want to adjust it for direct heat if you can.

The benefit of using a charcoal or gas grill here is that you can really get a good sear. Gill: I like to get my grill as hot as I can.I prefer a 24-hour soak in the marinade before cooking. If you are in a hurry you can do a quick marinade and baste the steak with marinade as it cooks. Marinate: let your flank steak marinate for several hours.Also, be sure to cut it very thin and against the grain so that it isn’t too tough How to grill flank steak Because it is so lean and tough it benefits from soaking in a good marinade and cooking over an intense flame very quickly. It is also very lean so it can be a fairly tough cut of meat. Flank steak is a wide, flat cut of meat and the muscle fibers all run in one direction.