How To Cook Flank Steak On The Grill?

How many minutes do you grill flank steak?

Preheat grill to high (400+ degrees).

Place flank steak on the grill and cook for approximately 10 minutes until it reaches an internal temperature of 135 degrees for medium rare.

Remove the steak from the grill and allow it to rest for 10 minutes to allow the juices to redistribute before slicing.

How do you tenderize flank steak on the grill?

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What is flank steak good for?

Flank steak is one of the “flat” steaks and is a versatile and flavorful cut of beef. The flank steak comes from the abdominal muscles or lower chest of the cow. It is often the cut used in London broil, Mexican fajitas, and Chinese stir-fried beef. In order to cook it right (think grill) to get the best results.

Is flank steak tough or tender?

The meat has a lot of tough fibers running through it and is fairly lean. It’s a thicker, wider cut of meat than skirt steak. Flavor and texture: Flank steak has tons of intense beefy flavor but can be a little tough. Eat it thinly sliced and cut against the grain for maximum tenderness.

Does flank steak need to be marinated?

Flank steak is a lean, flavorful cut of meat that is probably best prepared marinated and cooked over a grill. But sometimes you just don’t have time to marinate the meat or deal with the grill. (For that see our grilled, marinated flank steak recipe.)

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Is flank steak expensive?

Flank steak is generally one of the least expensive cuts to purchase. Compared to skirt steak, flanks are usually a bit more expensive because they’re usually the go-to cut for restaurants to use for fajitas. The top cost of this steak is usually no more than $11 per pound.

How do Chinese restaurants tenderize meat?

It involves marinating the meat in egg whites, cornstarch, water or rice wine, and salt for 15 to 30 minutes, during which time the mixture forms a gossamer-thin coating on the meat and the alkaline egg whites tenderize the meat by changing its pH.

Does flank steak get more tender the longer you cook it?

This is important: once it’s cooked, cut flank steak into thin slices and against the grain and it will be tender to chew and not stringy. But try to plan ahead because being able to marinate the meat for at least 4 hours prior to cooking will mean a more tender and flavorful result.

How do you tenderize flank steak quickly?

From a long, slow cook to the power of a brine, here are six ways to get the job done.

  • Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat.
  • Harness the power of salt.
  • Use an acidic marinade.
  • Consider the kiwi.
  • Give it some knife work.
  • Slow cook it.

How do you know when flank steak is done?

Temperature for Flank Steak

If it’s cooked past 145 degrees F, it tends to dry out and get tough. Here are the target temps depending on your preferred doneness: Rare: 125 degrees F. Medium Rare: 135 degrees F.

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Does flank steak need to be tenderized?

Tenderize. It is particularly important to tenderize skirt steak, but you can also tenderize flank or hanger steak. Use a tenderizing mallet or the bottom of a pan. Briefly pound the steaks on one side, turn them over and pound again.

What else is flank steak called?

Also Known As: Beef Flank; Flank Steak Filet; Jiffy Steak; London Broil; Plank Steak. Lean and boneless with lots of intense beef flavor.

How do you keep flank steak moist?

Flank steak is a fairly tough cut of meat due to its leanness. Our simple marinade has just four ingredients and is the perfect way to prepare flank steak for the grill. While acidic citrus juice and salty soy sauce act to both season and tenderize the steak, olive oil helps to keep the meat supple and juicy.

What is the closest thing to flank steak?

The closest substitute is probably skirt steak. If they don’t have flank, they may not have skirt either. (Hanger would be excellent also, but it even harded to find.) If you cut it thin enough, chuck would work.

What is the best way to tenderize steak?

To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of kosher/sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. (For even more flavor, add crushed garlic to the salt.)