Grilled Soy-Lemon Flank Steak with Arugula Recipe (2024)

FAQs

How do you cook flank steak so it's not tough? ›

The best way to cook flank steak is to tenderize it with a mallet, marinate it first for at least 8–12 hours, then sear it on both sides and bake/broil it until it reaches 125–130 degrees, then let it rest and slice it thinly against the grain.

Follow the directions for how long to grill Flank steak. For the perfect medium-rare Flank steak, grill for 9–12 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your Flank steak for 5 minutes before serving, covering lightly with foil.

TIPS FOR GRILLED FLANK STEAK RECIPE

Pound the steak to an even, thin thickness to tenderize and for even cooking. Don't marinate much longer than 12 hours or the muscle fibers can break down and become mushy but please aim for 12 hours for optimal flavor and juiciness.

Soaking the meat beyond 48 hours will just leave the surface too soft and mushy. Short soaks don't do much for the texture, even if they add flavor. Make sure to let the meat marinate at least overnight for 12 hours before cooking if you want a more tender Flank steak.

Slow cooking a flank steak makes it incredibly tender, juicy, and flavorful. Give this recipe a try and impress your family and friends!

The big advantage of dry rubs, and the reason we love using them so much, is that they don't add any additional moisture to the exterior of a piece of meat the way that a marinade does.

When grilling, do I leave the lid open or closed? This depends on what you're cooking, the size/type of your barbecue and the weather outside. In a professional restaurant kitchen setting, where taste matters more than energy efficiency, chefs typically cook steaks on a grill that has no lid.

The critical reason for this is that flank steak, although lean and tasty, is tougher than other cuts of beef due to the many long, thin fibers running through it. To help tenderize flank steak, it is often marinated and cooked by grilling, stir-frying, broiling, or smoking.

Before marinating your meat, prick some holes into the meat with a sharp fork. This will allow the marinade to get deeper into the meat, and faster.

The trick for perfect grilled steak is to create two heat zones on your grill – one side will be screaming hot with a high flame, while the second side will be unlit and cooler.

What seasoning goes on steak? ›

Usually, that seasoning is kosher salt and black pepper, but some recipes call for a steak rub, onion powder, paprika, cayenne pepper, thyme, and other herbs and spices.

You also want to start cooking when your meat is at room temperature, so take the meat out of the fridge at least 45 minutes before cooking; if you're only doing an hour for your brine or marinade, don't bother sticking it back in the fridge at all.

The critical reason for this is that flank steak, although lean and tasty, is tougher than other cuts of beef due to the many long, thin fibers running through it. To help tenderize flank steak, it is often marinated and cooked by grilling, stir-frying, broiling, or smoking.

Flank steak is on the thinner side, so it doesn't take much time to cook. For medium-rare flank steak cooked under the broiler, it takes about 8-12 minutes, depending on the steak's thickness. If you like your steak cooked to medium or medium-well, use the oven instead of the broiler.

Flank steak is known for being a finicky cut, and if you accidentally keep it on the grill for even a minute too long, you can end up with one that's dense and chewy rather than tender. Don't worry, though. If you know what you're doing, flank steak can be just as delicious as any other, more expensive slab of meat.