Bourbon Marinated Grilled Flank Steak
That bourbon sitting in your bar for a long time will be put to good use.We all know that steak and whiskey go together like peaches and cream when it comes to special events.But for now, they will both be on the same dish.You and your family will enjoy the salty, sweet, and umami flavors bourbon adds to the marinade!
Simple Grilled Flank Steak
If you have a pan that is large enough, you can cook it on the stovetop, but here is a reason why flank steak is also known as London broil: The easiest method for interior cooking is just to stick it under the broiler.
They key to flank steak anywhere other than the grill is to recognize that you wont get a lot of browning without overcooking the steak. As a result, flank steak is often seen with heavy sauces on top. For the broiler method, place your steak on top of a baking sheet lined with aluminum foil. Put it on a rack about four to six inches from the heat source and turn halfway through, about three to four minutes on each side. You should check the temperature halfway through to ensure you dont overcook again, the end result for rare or medium rare is between 125 to 130 F.
Tips For Best Results
Choose a good piece of beef Flank by nature is very lean, and because of that, I recommend choosing conventional over grass fed beef. Also ask the butcher for the most evenly thick piece of meat, so it cooks more consistently.
Do not rest the beef at room temperaturebefore cooking One of the biggest secrets to a great Grilled Ribeye or steak is to rest it at room temperature at least an hour ahead of time. However, because flank is so thin, here I actually do not recommend it. A colder piece of meat to start will allow us to caramelize the outside more thoroughly on the grill without overcooking the interior.
Dont marinate too little or too long Flank is plenty tender without marinade. The marinade here is more for flavor, so youll want to marinate the meat for at least 4 hours for good results. However, do not marinade for longer than one day, or the beef will taste too acidic from the balsamic.
Im going to share step-by-step photos of exactly how I grill this piece of beef, and if you follow it, you will have a gorgeously caramelized exterior and a wonderfully pink interior, like this:
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How To Tell Flank Steak Is Cooked
Flank steak tends to be chewy if overcooked: watch the side of your steak as it cooks, the color will begin to change and creep up the side of the steak when it reaches about 1/4 inch up the side, its time to turn the steak over. Continuing cooking until desired doneness. Because this cut gets tougher the more well cooked it is, the less well done the better. Rare to medium-rare is 125 to 130 F with an instant read thermometer.
How To Cook Flank Steak On The Stove
All you need is a large skillet to make flank steak on the stove top. Let’s take a look at Flank Steak with Smashed Potatoes to learn about the technique. You’ll heat olive oil in a large skillet over high heat. Season the steak with salt and pepper and cook int until it’s nicely browned, about five minutes a side. That was easy.
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What To Serve With This Recipe
This Balsamic Marinated Flank Steak is an incredibly versatile main dish, with many pairing options.
Asian Grilled Flank Steak
If you crave flank steak with an Asian twist, this is the recipe for you!The marinade in this dish includes brown sugar, soy sauce, ginger, garlic, rice vinegar, chili garlic sauce, and toasted sesame oil.And if you dont have chili sauce on hand, you can get a similar kick from red pepper flakes instead!
What else could we ask for from a delicious and delicate flank steak wrapped with prosciutto ham, garlic, herbs, and cheese?This pinwheel is going to become an all-time favorite in any household!Not only are they visually appealing, but their flavor exceeds all expectations.
Want Chinese takeout without having to leave your house?Here is a simple restaurant-style Beef Lo Mein recipe!Youll enjoy the flank steak and the delicious combination of brown sugar, soy sauce, garlic, and ginger, which results in a good balance of sweetness and a little spice.
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Step Four: Cut The Flank Steak
After resting for 5 minutes, tented with foil, place the meat on a cutting board. Using a sharp knife, slice the steak thinly, into ¼ inch strips, against the grain. But make sure to cut the strips at a 45 degrees angle, not straight up and down.
NOTE: Against the grain means that your knife should be cutting the meat perpendicular to the lines of muscle that usually runs along the length of the flank steak.
Tips For Grilling The Perfect Steak
- Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
- Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
- To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
- Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.
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Amp Up The Flavor With Butter Sauce
When I first began work on this recipe, I tried dry rubs, oil, and simple salt and pepper. All of these are wonderful things to put on steaks, but I felt like it needed more.
I settled on basting the steak with an herbed butter sauce. First, because butter. Second, because I have an extensive herb garden and it didnt require a trip to the store. I was worried that the butter might burn on the grill, and leave an acrid flavor, but it didnt.
It was pure deliciousness. The herbs added complexity without masking the meatiness of the steak.
How Do You Keep Flank Steak Moist
Flank steak is a fairly tough cut of meat due to its leanness. Our simple marinade has just four ingredients and is the perfect way to prepare flank steak for the grill. While acidic citrus juice and salty soy sauce act to both season and tenderize the steak, olive oil helps to keep the meat supple and juicy.
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Choosing The Right Cut
Youll find lots of different options for flank steak when you buy it. The most common choice is USDA Prime, Choice, or Select. USDA Prime denotes the best marbling of these options, which leads to the most tender steaks when cooked properly.
You might also find dry-aged and wet-aged flank steaks. While either is an excellent option, dry-aging takes a bit more time to break down tough steak tissue, which is beneficial for flank steak youll put on the grill.
Keys To Juicy And Tender Flank Steak
- Handle the steak as little as possible. In some ways, grilling a flank steak is like barbecuing a hamburger. They should only be flipped once on the grill and handled as little as possible
- Never cut open on the grill to check for doneness. With flank steak, you can’t afford to release the juices until it’s served.
Medium-rare flank steak
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How To Marinate Flank Steak
Flank steaks love a good marinade. Just a couple hours in the marinade is all it takes to tenderize them and infuse them with plenty of flavor. Check out our Soy-Marinated Flank Steaks to learn about the ingredients that go into a fantastic flank steak marinade. This marinade includes soy sauce, which seasons and flavors the steak, balsamic vinegar, which tenderizes it, vegetable oil, which maintains its juiciness and sugar, which helps it brown and caramelize.
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Pepper Steak Stir Fry
You are probably daydreaming about an Asian takeout meal minus the trip to the restaurant. So if you have leftover flank steak in your refrigerator, now is the ideal time to use it.Youll absolutely love the thinly sliced steak cooked with green and red bell peppers and enhanced with a flavorful sauce!
Hello, beef jerky fan! You must try this awesome recipe.The sauces, seasonings, liquid smoke, and flank steak that go into teriyaki beef jerky give it its signature flavor.The liquid smoke gives the food a smoky flavor without using wood smoke.You are free to customize this recipe by using any of your preferred ingredients and adjusting the proportions to suit your tastes.Its almost like adding your own touch to it!
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What To Do With Leftovers
In general, beef does not reheat well, and its always far superior when its cooked fresh. For this reason, I prefer to use the flank steak leftovers in cold settings, like for this delicious Steak Salad with queso fresco, cherry tomatoes, avocado, and cilantro lime dressing. If you prefer to reheat the beef, see the instructions below.
Mushroom & Spinach Stuffed Flank Steak
The Mushroom & Spinach Stuffed Flank Steak will enchant you, and youll be amazed at how much it brightens up mealtime.The rich flavor of the mushrooms, along with the vibrancy of the spinach leaves, makes for an excellent combination.The addition of goat cheese to the mixture will bring out the full flavor of this dish.
This Philly Cheesesteak Sandwich will win your heart over in the same manner that your sloppy joes have won your heart.It is the ideal game-day meal your children and your husband will like it.Imagine how delicious the flank steak would be if it were chopped into small pieces and then topped with melted cheese, onions, and mushrooms.Heavenly!
Care to guess what makes this grilled flank steak incredibly tasty?Its secret ingredient is the mixture of butter and bleu cheese, seasoned with salt and pepper!Think about the rich butter flavor with the soft, creamy, salty taste of bleu cheese and a gentle slice of flank steak slowly melting in your mouth.Superb!
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More Grilled Steak Recipes
Ah, grilled steak. Its fast, its easy, and it tastes completely amazing. I highly recommend trying out a handful of different steaks. They all have a different flavor profile, and they are all totally amazing. If youre a fan of trying out a variety of steaks, check out all these different cuts:
How To Tenderize Flank Steak Quickly
Complex pieces of meat, such as flank steak, throw broil, brisket, and holder steak, are not only less costly than their less fatty counterparts, but they also provide significantly more taste when cooked to perfection. In any case, you wont receive any of that taste until you add a few crucial steps to their processing. Here are six various cooking methods, ranging from a lengthy, slow simmer to the force of saltwater.
Hammer It Out
Meat softens and mellows after being beaten, allowing it to cut and consume easily. One of the simplest and safest methods is to press the flesh between two cling wrap or parchment paper sheets and smash it before grilling.
Tackle The Force Of Salt
We use salt to season meat to give the steak extraordinary flavors.
Utilize An Acidic Marinade
Consider an acidic marinade for extreme, more slender slices of steak like a skirt, holder, and flank, as well as London cook, for more delicate outcomes and much more exterior richness. A marinade must comprise acidic fixings such as yogurt, soft drinks, vinegar, buttermilk, citrus juice, and wine.
Think About The Kiwi
Chemicals in kiwifruit together with pineapple, pears, and papaya tenderize hard meat. The kiwifruit, in especially, is an excellent option because it has the most delicately balanced flavor.
Take A Good Blade Work
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How Long To Marinate Steak
4-12 hour is the optimal time to marinate this flank steak recipe. After 4 hours, the flank steak has absorbed a lot of the flavor but by 12 hours it will have become even more tender. I recommend marinating the steak for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness.
Dont over-marinate. This flank steak marinade is highly acidic which means you dont want to marinate the steak much longer than 12 hours because the acid in the marinade will begin to change the structure of the meat and the muscle fibers can break down and become mushy.
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Specialty Flank Steak Cooking
Want to try your favorite Flank steak taco recipe or a seasoned Flank steak with a unique cooking method? Choose a specialty cooking technique, preparing your meat in a sous vide machine, an instant pot, or even in a smoker. If you have a Flank steak marinade recipe you would like to use, it’s best to wait until your meat is thawed. Marinating while defrosting can make the surface texture of the meat mushy. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 3040 minutes before cooking to allow the steak to come to room temperature.
If you choose to use a marinade, place your steak in a bowl or resealable plastic bag and add the marinade. Use enough marinade to cover the meat completely or and be sure to turn the steak a few times while marinating. Your marinade recipe should tell you how long to marinate your Flank steak. For the sake of food safety, always refrigerate the meat while marinating. Before cooking, remove your Flank steak from the marinade and allow excess marinade to drain away. If you do not want to marinate your Flank steak, season it as desired we recommend using Kansas City Steak Original Steak Seasoning.
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Easy Grilled Flank Steak And Marinade
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Easy Grilled Flank Steak and Marinade is a tasty, inexpensive way to serve steak. The marinade is simple and basic, and the steak is quick to grill, about 10 minutes for medium rare. Grilled flank is delicious sliced and served on a salad, over rice, in a wrap, or on its own with a side of fresh corn-on-the-cob or mashed potatoes. Its a win-win dinner for sure.
We made barbecued sandwiches with the leftovers the next dayMmm, so good.
The first time I made flank steak, I left it in the marinade too long, ten hours. So to be safe, I suggest marinating between 2-6 hours because the meat can become tough if it sits in the marinade too long.
To Make Easy Grilled Flank Steak and Marinade You Will Need These Ingredients:
- Broil the steak in the oven
- On the stove in a skillet
- Slice the steak thin and cook strips in a wok
Flank steak needs to cook hot and fast. If it cooks too long, it will become chewy. Some say rare to medium is best at 125 to 135 degrees F using a meat thermometer. I suggest using a digital thermometer because it registers a temperature quickly and is easy to read.
Marinated Grilled Flank Steak With Herb Gorgonzola Butter
A sumptuous steak dinner is needed for a great BBQ party!This recipe for flank steak that has been marinated and grilled boasts gorgonzola cheese on top, which gives the dish an earthy, rich, and salty flavor profile.Its flavor conjures up lush green grass images, making it an excellent choice for a barbecue gathering.Exciting times!
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Is Flank Steak The Same As Skirt Steak
Though theyre sometimes used interchangeably in recipes, skirt steak is different from flank steak. Flank steak is cut from the flank or abdominal muscles. Skirt steak is cut from the plate or diaphragm muscles. Flank steak is thicker, wider, and has a slightly less beefy flavor than skirt steak. Both should be cut against the grain, and either take to marinades well.
Lemon Garlic Butter Flank Steak With Mushrooms
Youll adore this dishs combination of Lemon Garlic Butter Flank Steak With Mushrooms!Every mouthful is heightened in flavor and juiciness thanks to the excellent sauce that it comes topped with.The olive oil and garlic cloves bring flavor, while the lemon juice and chicken broth add juices and sweetness to the sauce.To give it a kick, sprinkle in a few flakes of red pepper.
If youre looking for a simple flank steak dish for a quick weekday dinner, try this Grilled Flank Steak recipe!Marinade this dish with your favorite soy sauce, red wine vinegar, and brown sugar for sweetness.Whether you serve it with a salad or top it with salsa or chimichurri, do it with style!
A mouthful of this juicily cooked flank steak will make you wish for a year-round grilling season.This dish is crisp and flavorful on the outside, with a smoky and zesty flavor.You may serve it with Mac and cheese, salad, coleslaw, or whatever you want!
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