Grilling flank steak can be a daunting task, especially for those who are new to cooking. The fear of overcooking or undercooking the steak can be overwhelming, leading to a less-than-desirable dining experience. However, with the right guidance, anyone can become a master griller and achieve a perfectly cooked flank steak. In this article, we will delve into the world of flank steak grilling, exploring the factors that affect cooking time and providing valuable tips to ensure a delicious and tender final product.
Understanding Flank Steak
Before we dive into the nitty-gritty of grilling times, it’s essential to understand the characteristics of flank steak. Flank steak is a lean cut of meat, taken from the belly of the cow. It’s known for its bold flavor and chewy texture, making it a popular choice for fajitas, stir-fries, and steak salads. However, its lean nature means that it can become tough and dry if overcooked, making cooking time crucial to achieving a tender and juicy final product.
Factors Affecting Cooking Time
Several factors can affect the cooking time of flank steak, including:
The thickness of the steak: A thicker steak will take longer to cook than a thinner one.
The heat of the grill: A hotter grill will cook the steak faster than a cooler one.
The desired level of doneness: Rare, medium-rare, medium, medium-well, and well-done all require different cooking times.
Measuring Steak Thickness
To determine the cooking time, it’s essential to measure the thickness of the steak. A meat thermometer or a ruler can be used to measure the thickness. For a standard flank steak, the thickness can range from 1/4 to 1 1/2 inches. For this article, we will use the following thickness ranges:
– Thin: 1/4 to 1/2 inch
– Medium: 1/2 to 3/4 inch
– Thick: 3/4 to 1 1/2 inches
Cooking Times for Flank Steak
Now that we’ve explored the factors affecting cooking time, let’s dive into the actual cooking times for flank steak. The following times are based on a medium-high heat grill (400°F to 450°F) and are intended to serve as a guide.
For a rare flank steak, cook for:
– Thin: 3 to 5 minutes per side
– Medium: 5 to 7 minutes per side
– Thick: 7 to 9 minutes per side
For a medium-rare flank steak, cook for:
– Thin: 5 to 7 minutes per side
– Medium: 7 to 9 minutes per side
– Thick: 9 to 11 minutes per side
For a medium flank steak, cook for:
– Thin: 7 to 9 minutes per side
– Medium: 9 to 11 minutes per side
– Thick: 11 to 13 minutes per side
For a medium-well flank steak, cook for:
– Thin: 9 to 11 minutes per side
– Medium: 11 to 13 minutes per side
– Thick: 13 to 15 minutes per side
For a well-done flank steak, cook for:
– Thin: 11 to 13 minutes per side
– Medium: 13 to 15 minutes per side
– Thick: 15 to 17 minutes per side
Using a Meat Thermometer
A meat thermometer is a valuable tool for ensuring the steak is cooked to a safe internal temperature. The recommended internal temperatures are:
– Rare: 130°F to 135°F
– Medium-rare: 135°F to 140°F
– Medium: 140°F to 145°F
– Medium-well: 145°F to 150°F
– Well-done: 150°F to 155°F
Insert the thermometer into the thickest part of the steak, avoiding any fat or bone. Wait for a few seconds until the temperature stabilizes, then remove the thermometer and check the temperature.
Resting the Steak
Once the steak is cooked to the desired level of doneness, remove it from the grill and let it rest for 5 to 10 minutes. This allows the juices to redistribute, making the steak more tender and flavorful. During this time, the temperature of the steak will continue to rise, so it’s essential to check the temperature before serving.
Additional Tips for Grilling Flank Steak
In addition to following the cooking times, here are some valuable tips to ensure a perfectly grilled flank steak:
– Bring the steak to room temperature before grilling to promote even cooking.
– Season the steak liberally with salt, pepper, and any other desired seasonings.
– Oil the grates to prevent sticking and promote even browning.
– Don’t press down on the steak with your spatula, as this can squeeze out juices and make the steak tough.
– Let the steak cook undisturbed for a few minutes on each side to develop a nice crust.
Common Mistakes to Avoid
When grilling flank steak, there are several common mistakes to avoid:
– Overcooking the steak, which can make it tough and dry.
– Underseasoning the steak, which can result in a lackluster flavor.
– Not letting the steak rest, which can cause the juices to run out and the steak to become tough.
By following these tips and avoiding common mistakes, you can achieve a perfectly grilled flank steak that’s sure to impress your family and friends.
Conclusion
Grilling flank steak can be a daunting task, but with the right guidance, anyone can become a master griller. By understanding the factors that affect cooking time, using a meat thermometer, and following valuable tips, you can achieve a tender and flavorful final product. Remember to always prioritize food safety and cook the steak to a safe internal temperature. With practice and patience, you’ll be grilling like a pro in no time.
What is the ideal cooking time for grilling flank steak?
The ideal cooking time for grilling flank steak depends on several factors, including the thickness of the steak, the heat of the grill, and the desired level of doneness. As a general rule, it’s recommended to cook flank steak for 5-7 minutes per side for medium-rare, 7-9 minutes per side for medium, and 9-12 minutes per side for medium-well or well-done. However, it’s essential to use a meat thermometer to ensure the steak reaches a safe internal temperature. For medium-rare, the internal temperature should be at least 130°F (54°C), while for medium, it should be at least 140°F (60°C).
To achieve the perfect cooking time, it’s crucial to preheat the grill to the right temperature. For grilling flank steak, a medium-high heat is recommended, which is typically between 400°F (200°C) and 450°F (230°C). Once the grill is preheated, place the steak on the grill and close the lid. Let it cook for the recommended time, then flip it over and cook for the same amount of time. Use a meat thermometer to check the internal temperature, and remove the steak from the grill when it reaches the desired level of doneness. Remember to let the steak rest for a few minutes before slicing it thinly against the grain to ensure maximum tenderness and flavor.
How do I prepare flank steak for grilling?
Preparing flank steak for grilling involves a few simple steps. First, it’s essential to bring the steak to room temperature by removing it from the refrigerator and letting it sit for about 30 minutes to 1 hour before grilling. This helps the steak cook more evenly and prevents it from cooking too quickly on the outside. Next, season the steak with your favorite herbs and spices, such as salt, pepper, garlic powder, and paprika. You can also marinate the steak in a mixture of olive oil, soy sauce, and lime juice for added flavor.
Once the steak is seasoned, pat it dry with paper towels to remove excess moisture. This helps create a nice crust on the steak when it’s grilled. If you’re using a marinade, make sure to wipe off any excess marinade with paper towels before grilling. Finally, brush the grill with oil to prevent the steak from sticking. You can use a paper towel dipped in oil to brush the grill grates. With the steak prepared and the grill ready, you’re all set to start grilling your flank steak to perfection.
What is the best way to slice flank steak after grilling?
Slicing flank steak after grilling is a crucial step in serving this delicious cut of meat. The best way to slice flank steak is against the grain, which means slicing it in the direction perpendicular to the lines of muscle. This helps to break up the muscle fibers and makes the steak more tender and easier to chew. To slice the steak, place it on a cutting board and locate the lines of muscle. Then, slice the steak into thin strips, using a sharp knife and cutting in the direction perpendicular to the lines of muscle.
When slicing the steak, it’s essential to slice it thinly, as this helps to maximize the tenderness and flavor of the steak. Aim for slices that are about 1/4 inch (6 mm) thick. You can also slice the steak at an angle, which helps to create a more dramatic presentation. Once the steak is sliced, you can serve it with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad. Remember to slice the steak just before serving, as slicing it too far in advance can cause the steak to lose its juices and become dry.
Can I cook flank steak to medium-well or well-done?
While it’s technically possible to cook flank steak to medium-well or well-done, it’s not recommended. Flank steak is a lean cut of meat that becomes tough and dry when overcooked. Cooking it to medium-well or well-done can result in a steak that’s chewy and lacking in flavor. Instead, it’s recommended to cook flank steak to medium-rare or medium, as this helps to preserve the steak’s natural tenderness and flavor.
If you do need to cook flank steak to medium-well or well-done, make sure to use a lower heat and cook it for a longer period. This helps to prevent the steak from cooking too quickly on the outside and becoming overcooked. You can also use a meat thermometer to ensure the steak reaches a safe internal temperature. For medium-well, the internal temperature should be at least 150°F (65°C), while for well-done, it should be at least 160°F (71°C). However, keep in mind that cooking flank steak to medium-well or well-done is not recommended, and it’s better to cook it to medium-rare or medium for optimal flavor and tenderness.
How do I prevent flank steak from becoming tough and dry?
Preventing flank steak from becoming tough and dry requires a few simple techniques. First, it’s essential to cook the steak to the right level of doneness, as overcooking can cause the steak to become tough and dry. Use a meat thermometer to ensure the steak reaches a safe internal temperature, and remove it from the grill when it’s cooked to your liking. Secondly, make sure to slice the steak against the grain, as this helps to break up the muscle fibers and makes the steak more tender.
Another technique to prevent flank steak from becoming tough and dry is to marinate it before grilling. A marinade helps to add flavor and moisture to the steak, making it more tender and juicy. You can use a mixture of olive oil, soy sauce, and lime juice as a marinade, and let the steak marinate for at least 30 minutes to 1 hour before grilling. Finally, don’t overwork the steak when grilling, as this can cause it to become tough and dry. Let the steak cook undisturbed for a few minutes on each side, then flip it over and cook for the same amount of time. By following these techniques, you can help prevent flank steak from becoming tough and dry and ensure it’s tender and flavorful.
Can I grill flank steak in a skillet on the stovetop?
While grilling flank steak is typically done on an outdoor grill, you can also grill it in a skillet on the stovetop. To do this, heat a skillet or griddle over medium-high heat, then add a small amount of oil to the pan. Place the steak in the pan and cook for 3-5 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to ensure the steak reaches a safe internal temperature, and remove it from the pan when it’s cooked to your liking.
When grilling flank steak in a skillet, make sure to use a hot pan and a small amount of oil to prevent the steak from sticking. You can also add aromatics such as garlic and onions to the pan for added flavor. Keep in mind that grilling flank steak in a skillet won’t give you the same smoky flavor as grilling it on an outdoor grill, but it’s a great alternative when the weather doesn’t permit outdoor grilling. Once the steak is cooked, let it rest for a few minutes before slicing it thinly against the grain and serving.
How do I store leftover grilled flank steak?
Storing leftover grilled flank steak is easy and straightforward. Once the steak has cooled to room temperature, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. The steak will keep for up to 3-4 days in the refrigerator, and it’s best to consume it within this timeframe for optimal flavor and tenderness. You can also freeze the steak for up to 2-3 months, but make sure to wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag to prevent freezer burn.
When storing leftover grilled flank steak, make sure to keep it away from strong-smelling foods, as the steak can absorb odors easily. You can also slice the steak before storing it, which makes it easier to reheat and serve later. To reheat the steak, simply slice it thinly and place it in a skillet or oven until it’s warmed through. You can serve the steak with your favorite sides, such as roasted vegetables or a fresh salad, or use it in sandwiches or wraps for a quick and easy meal.