Grilled flank steak on a hot summers day is what summers are made of. Clinging on to summer for dear life, I bring you my Flank Steak Recipe. This quick and easy flank steak marinade will properly tenderize your meat and bring so much flavor. This easy grilled flank steak will have you going back for seconds....if there is any left.
One of my favourite childhood memories growing up was being at my cottage was watching my mom do a flank steak marinade for 2 days in the fridge and then watching my dad sear it up in 5-8 minutes flat. It was a long process, with a quick cook, and TONS of flavour. Grilled flank steak used to be a cheaper cut of beef, but now that we know how delicious it can be when doing a grilled flank steak, it has it proper value.
WHAT IS FLANK STEAK?
Sometimes also referred as BARVETTE, flank steak or barvette is apart of the lower abominal or chest of a steer. It is usually a long thin rectangle cut of meat with fat ribbons slightly running through it. It comes from a well worked area of muscles which often means it leans to the tougher cuts of beef (that is why we marinade it to tenderize it).
WHAT TEMPERATURE DO YOU COOK FLANK STEAK TO?
For this flank steak recipe here are some quick guidelines. I personal love my grilled flank steak to an internal temperature of 130 degrees and do not recommend going over 150 degrees as it can make it tough.
RARE: 120-130 Degrees F
MEDIUM RARE: 130-135 Degrees F
MEDIUM: 140-150 Degrees
WHAT YOU'LL NEED
CHARCOAL GRILL (I used my Louisiana Grills Kamado K24)
MARINADE TIME: 12-48 Hours (The longer the better)
COOK TIME: 5-8 Minutes
SERVES: 6-8
INGREDIENTS
Soy Sauce (1/2 cup)
Olive Oil (1/2 cup)
Lemon Juice (1/4 cup)
Worcestershire Sauce (1/4 cup)
Garlic (5 Cloves, minced)
Garlic Powder (1 Tbsp)
Basil (dried, 3 Tbsp)
Parsley (dried, 2 Tbsp)
Pepper (To taste)
DIRECTIONS:
Start with the marinade. In a large zip lock bag add ALL the ingredients and your flank steak. You'll want to try your best to remove all excess air in the bag so the marinade sticks to the grilled flank steak at all times. For this flank steak recipe, marinade in your refridgator for 12-48 hours turning over at least once. The longer you marinade the better.
Prepare your charcoal grill by igniting the charcoal whichever way you prefer. You want to preheat your charcoal grill to high temperatures of 500-650 degrees. I used my Louisiana Grills Kamado K24 Charcoal Grill. The hotter the more of a sear you are going to get out of this grilled flank steak. I love those little charred crispy pieces and try to lean on the 650 degrees so load up your basket of charcoal.
After your grill has reached temperature, sear each side of your grilled flank steak for 2-5 minutes each side (depending on size and thickness). This is a quick searing chunk of beef so have your thermometer ready for your desired internal temperature (see above to chart)
The Slice
Almost the most important step is how your slice your grilled flank steak. Slice AGAISNT the grain. For this flank steak recipe, lay your grilled flank steak out horizontally and cut vertically.
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