Flank steak is super lean, inexpensive, and flavorful – great for making beef fajitas that are the bomb. Marinating the heck out of it before tossing on the grill transforms this cut into a tender hunk of meat. One steak feed 4 to 6 people – gone are the days where everyone gets their own whole steak. Too much meat!
Keys to making great flank steak is to use a strong marinade – soy sauce is a useful ingredient for penetrating tougher cuts, grill the whole piece of flank steak, and cook it hot and fast. This recipe has a lot of reading below the marinade ingredients because there is an explanation for cooking techniques – take the time to read before you cook and it will help you to understand grilling concepts to apply to other foods.
- ⅓ cup cooking sherry (a grocery store wine section purchase)
- ⅓ cup soy sauce
- ⅓ cup sesame oil
- 2 cloves garlic, minced
- 2 tablespoons Smuckers Sugar Free Orange or Apricot Preserves
- 1 tablespoon black pepper
- Mix all ingredients in a bowl. Place steak in a zip lock bag along with marinade - squeeze out most of the air and seal. Allow to marinate for at least 3 hours and overnight if possible. Remove the steak from the bag and dry the steak with paper towels.
- Reserve the marinade to simmer into a glaze, but do this after grilling the steak and its resting.
- When your grill is smoking hot - 450 to 500 degrees plus - it's time to start cooking. Flank steak is a relatively thin cut, usually about 1" thick in the center and slightly thinner on the ends. The natural shape of the meat makes it possible to cook the ends to a medium doneness while the thickest part stays medium rare, so you can please everyone with one steak.
- Place the meat on the grill and DO NOT TOUCH IT for 3 minutes so it will form a delicious brown crust. After 3 minutes are up, turn the meat over and cook for an additional 3 minutes on the second side, again do not disturb the meat.
- Provided that your grill was hot enough, this should give you medium rare on the ends and rare in the middle. If you prefer it a little more done, increase the cooking time on each side to 4 minutes. Do not cook past medium rare, or the steak will be gray in color and tough.
- When the meat is done, remove it from the grill and place it on a cutting board. Allow the meat to rest for at least 5 minutes before slicing.
- If you cut into the meat when it's hot off the grill, the juices will all flow out onto your board and you'll be left with a very dry piece of meat and a puddle of juices on your counter top. Allowing meat to rest after cooking allows the juices to redistribute through the meat.
- Then determine the direction of the grain - in flank steak, the fibers run along the length of the steak, and you will want to cut across the grain, in thin slices. Cutting thinly across the grain gives you a tender slices to slide next to some grilled planks of tomato, onion, and bell pepper for fajitas or a fabulous steak salad.