Flank steak is lean with full beefy flavour. Popular in Asian and Latin cuisine or as London Broil.
MARINATING | Recommended
1. Pierce Flank Steak all over with fork.
2. Place in sealable freezer bag with 1 cup marinade (such as teriyaki sauce or salad dressing); refrigerate for 8 to 12 hours. Discard marinade. Pat meat dry.
3. Grill, broil or pan-fry using medium-high heat, turning twice or more with tongs. Cook to at least medium-rare 145°F (63°C), or 160°F (71°C) for medium, or 170°F (77°C) for well-done. Let rest a few minutes before serving or slicing.
GRILLING | Recommended
Grill (no marinade necessary): Preheat grill to 425°F (220°C).
Season steak with salt and pepper.
Grill, over medium-high heat, turning at least twice, for 8 to 10 minutes or or until an instant read thermometer registers 145°F (63°C) for medium-rare when inserted sideways into steak.
Transfer the cooked steak to a cutting board.
Loosely tent with foil. Rest for 5 minutes.
Carve steak, across the grain, into thin slices.
Flank works well when marinated, but can also be used as a Grilling Steak seasoned simply, grilled to medium-rare and thinly sliced across the grain.
Use a digital read instant thermometer inserted sideways for best judgement of doneness.
Steaks cook more evenly when flipped at least twice during grilling.
For best browning and flavour, pat steaks dry with paper towels before grilling.