Grilled Flank Steak
This simplest of grilled steak recipes could be dolled up with any marinade (such as jerk, chimichurri or lime-soy), but why not just let the generously seasoned flank steak speak for itself? We like flank steak rare, but you could let it go to medium. Past that and you risk a tough piece of meat.
Vegetable oil (for the grill)
1-3 pounds flank steak
Kosher salt and freshly ground black pepper
prep: 20 minutes
total: 35 minutes
digital instant-read meat thermometer
2. Remove the steak from the marinade. Put it on direct heat until it develops a rich brown crust, about 3-5 minutes. (Exactly how long will depend on the temperature of your grill.) Turn the steak and brown it 3-5 minutes on the other side.
3. Check the internal temperature of the steak -- you should take it off the grill when it reaches 135F for medium-rare.
4. If it's not done, move the it to the low-heat side and close the grill. Be sure to check the temperature early and often. When it's done, take the steak off the grill and cover it loosely with aluminum foil for 5 minutes or so. Cut the steak into long slices at an angle, against the grain.