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First time cooking FLANK STEAK tommorrow! Suggestions/Tips?

I plan on making a flank steak tommorrow afternoon at my friends place, im pretty sure he has a gas grill (is that an issue).. so what kind of marinade should i use? i would like a suggestion on a pre made marinade to use for it... i dont feel like making my own this time.. also tips on grilling, beating the meat or not, and anything else is greatly appreciated!!!

-Reed

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  1. don't overcook it and slice against the grain.

    1. Grill on high heat, about 4 minutes each side. Aim for medium rare

      To get the most out of a marinade, score the meat with approx. 1/8 inch cuts. Marinade in a plastic bag for at least 2 hours (overnight if you can).

      If you're really lazy, use a quality commercial Italian salad dressing as a marinade.

      (By the way, FloridaE46 .. you drive a Bimmer?)

      1. jfood cooks flanks on the gas grill all the time, not to worry.

        The issue with flank is the different thickness at one end versus the other, there will be a wide range of doneness. As far as bottled marinades, if you have access to Soy-vay products, try the Wasabiyaki.

        And for doneness since every grill is different jfood would also recommend a thermometer. start with ~5 minutes pers ide and then use the instant read to get the temp at t he thicker end. Shoot for Med-rare ~130-135 degrees. Then rest and slice against the grain.

        1 Reply
        1. re: jfood

          Jfood, I am not the biggest fan of flank steak, but I think the most important part of your response was "rest!" Flank steak cut to soon is tougher than shoe leather. We all know that all meats cook while they are resting, but I've found that the resting aspect when it comes to flank is essential. It also allows the skin at the end to get a little bit of a crust, which even though I like all my beef rare/medium rare, it is delicious nice and well and crispy.

        2. This recipe for flank steak with chimichurri turned out fabulously for me this weekend!

          http://www.seriouseats.com/recipes/20...

          1. And don't beat or pound the flank steak!