Grilled Flank Steak | Hey Grill, Hey (2024)

FAQs

How long should you cook flank steak on the grill? ›

Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 degrees for medium. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.

The trick is to only cook for about 5 minutes on each side to medium rare. Any further and you'll risk overdoing it, turning your beloved flanks into hockey pucks. Allow resting for about 5 to 10 minutes before serving.

Turn your Kalorik Smokeless Grill up to high heat and turn on the fan. Grill the steak to the desired doneness, about for 5 minutes per side for medium rare. 5. Remove the steak from the grill and allow it to rest for 5 minutes.

Skirt steak is a lean, thin cut of meat, which means for the best results you need to cook it hot and fast. You'll only need 3 to 4 minutes per side for a golden brown, crispy crust that gives way to a decadently juicy, pink interior. Ideally, go for rare to medium-rare and no longer.

Step 3: Sear Over Direct Heat

Make sure the grill temperature is approaching 500°F. Place the flank steak on the grill and close the lid. Barbecue for 4 to 5 minutes per side for medium to medium-rare steak. Open the lid only once to flip the steak.

Rest your Flank steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.

To get a juicy steak, grill your flank steak hot and fast and serve it between medium-rare and medium.

Cut Across the Grain.

It's the muscle fibers in flank steak that make it tough; making thin slices across the grain cuts through the fibers, giving you tender pieces of meat.

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, it's time to turn the steak over. Continuing cooking until desired doneness.

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.

Do you cook flank steak on high heat? ›

Flank steak is typically grilled over high heat for a short amount of time. It's a thin cut, so it doesn't need as much grill time as a thicker steak.

While smoking flank steak takes longer than grilling or searing it on the stovetop (about two hours versus ten minutes), the resulting smoky flavor and tender meat are worth the wait. Serve smoked flank steak with your favorite BBQ sauce or chimichurri, a popular asado (barbecue) condiment in Argentina.

Skirt steak will have more marbling than flank and it is somewhat more tender and flavorful. Skirt steak takes to a marinade well and is excellent on the grill. It also needs to be cooked quickly over high heat – be careful not to overcook.

Flank Steak Internal Temperatures

For medium-rare, aim for 130-135 °F internally. For medium, aim for 135-145 °F internally. For medium-well, aim for 145-155 °F internally. For well-done, aim for 155-165 °F internally.

Let sear on one side for 2-3 minutes before flipping to the other side and searing for another 2-3 minutes. Remove flank steak when the internal temperature reaches 125-130℉ in its thickest part. Then, rest for five minutes until the final temperature comes to 130-135℉.