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Grilled Flank Steak

serves 2-4

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
Olive oil
Kosher salt and freshly ground black pepper


prep: 20 minutes
total: 35 minutes


grill brush
small bowl
digital instant-read meat thermometer


1. If using a gas grill, preheat one side to high. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.

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.
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