How do you tenderize flank steak before grilling?

Tenderizing flank steak is essential for achieving juicy, melt-in-your-mouth results. The most effective methods include physically scoring the surface in a diamond pattern (about ¼-inch deep) to break up the muscle fibers, using a meat mallet to pound it to an even thickness, and applying kosher salt 45-60 minutes before cooking. For additional tenderization, you can marinate the steak in ingredients containing natural acids like lime juice, vinegar, or yogurt for 2-4 hours (but never overnight, as this can make the meat mushy). Enzymatic ingredients like pineapple, papaya, or kiwi can also be used but should only be applied for 30 minutes maximum to prevent the meat from becoming too soft.

What marinade works best for grilled flank steak?

The ideal marinade for flank steak balances acid, fat, salt, and flavor components. A classic combination includes ⅓ cup olive oil, ¼ cup soy sauce, 2 tablespoons acid (lime juice, lemon juice, or vinegar), 2-3 minced garlic cloves, and 1 tablespoon each of honey and Dijon mustard. Fresh herbs like rosemary, thyme, or cilantro add aromatic complexity. Allow the steak to marinate for 2-4 hours in the refrigerator for best results. Avoid marinating longer than 4 hours, as the acid can begin breaking down proteins too much, resulting in a mushy texture. Always pat the steak dry before grilling to ensure proper searing.

How long should flank steak be grilled for medium-rare?

For a perfect medium-rare flank steak (internal temperature of 130-135°F), grill over high heat (450-500°F) for approximately 4-5 minutes on the first side, then 3-4 minutes on the second side. However, these times can vary based on the thickness of your steak and the exact temperature of your grill. The most reliable method is using an instant-read thermometer inserted into the thickest part of the steak. Remember that carryover cooking will raise the temperature by about 5 degrees during resting, so remove the steak when it's about 5 degrees below your target temperature. For medium doneness, aim for 4-5 minutes per side and a final temperature of 140-145°F.

Should flank steak rest before slicing?

Yes, resting flank steak after grilling is absolutely essential. Allow the steak to rest, loosely tented with foil, for 8-10 minutes before slicing. During cooking, intense heat forces juices toward the center of the meat. Resting allows these juices to redistribute throughout the steak, resulting in meat that's juicy throughout rather than dry on the edges and wet in the middle. Cutting too soon causes these flavorful juices to spill out onto the cutting board rather than remaining in the meat. The resting period also allows the muscle fibers to relax, making the steak more tender. For larger cuts, you may even want to rest for 10-15 minutes for optimal results.

What sides pair well with grilled flank steak?

Grilled flank steak pairs wonderfully with a variety of sides that complement its rich flavor. Fresh, bright options like the corn tomato salsa in our recipe provide delicious contrast, as do green salads with vinaigrette dressing. Starchy sides like roasted potatoes, creamy mashed potatoes, or garlic bread help round out the meal. Grilled vegetables such as asparagus, zucchini, or bell peppers echo the smoky notes from the grill. Rice dishes—whether simple steamed rice, Mexican-style rice, or rice pilaf—offer excellent foundations. For a light summer meal, consider a cucumber salad with yogurt dressing, while heartier sides like macaroni and cheese or roasted winter vegetables pair well in cooler months.

How do you slice flank steak correctly?

Proper slicing is the final crucial step for tender flank steak. Always slice against the grain (perpendicular to the muscle fibers) to shorten these tough fibers and make the meat easier to chew. Look carefully at the steak to identify the direction of the grain—the lines running through the meat. Position your knife perpendicular to these lines and slice thinly, ideally no thicker than ¼ inch. Cutting at a slight angle (about 45 degrees) increases the surface area of each slice, making it seem more tender. Always use a very sharp knife for clean cuts that don't tear the meat. This slicing technique can make even slightly overcooked steak seem much more tender and enjoyable.

Grilled Flank Steak: Perfect Juicy Recipe With Easy Spice Rub

Grilled Flank Steak with Corn Tomato Salsa

Print Recipe

Juicy grilled flank steak with a flavorful dry rub, served with fresh corn tomato salsa for a complete and delicious meal.

Author: Chef Rina
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes
Yield: 4 1x
Category: Main Dish
Cuisine: American

Ingredients

Scale

Dry Rub:

2 tbsp light brown sugar
1 tbsp ancho chili powder
1 tbsp paprika
2 tsp kosher salt
2 tsp black pepper
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp mustard powder
1/2 tsp ground coriander
1/2 tsp ground cumin

Steak and Salsa:

2 tbsp olive oil
3 ears corn, husked
1/4 red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, chopped
1/3 cup fresh lime juice
Kosher salt and black pepper, to taste
1 1/2 lb flank steak

Instructions

Mix all dry rub ingredients in a small bowl until well combined.
Preheat grill to medium-high (450°F) and lightly oil the grates.
Grill corn until lightly charred on all sides, about 8-10 minutes. Remove and cut kernels off cobs.
Combine corn kernels with tomatoes, onion, jalapeño, cilantro, and lime juice in a bowl.
Season salsa with salt and pepper to taste and refrigerate.
Brush steak with olive oil and coat evenly with dry rub on both sides.
Grill steak 4-5 minutes on first side, then 3-4 minutes on second side for medium-rare (130°F).
Rest steak for 10 minutes tented with foil, then briefly return to grill for 30 seconds per side.
Slice thinly against the grain at a slight angle.
Serve with corn tomato salsa on top.

Notes

For maximum tenderness, don’t skip the resting time and make sure to slice against the grain. For a spicier version, leave some jalapeño seeds in the salsa. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4
Calories: 420 Kcal
Sugar: 8g
Sodium: 680mg
Fat: 22g
Saturated Fat: 7g
Carbohydrates: 18g
Fiber: 3g
Protein: 38g
Cholesterol: 95mg

Keywords: grilled flank steak, beef, steak recipe, corn salsa, grilled meat, summer recipe

Find it online: https://www.joyliciousrecipes.com/grilled-flank-steak/