Recipe for grilled flank steak
Are you one of those who skip the flank steak at the supermarket’s refrigerated counter or the butcher’s display? That’s a mistake.
This typically somewhat overlooked and less expensive cut is actually a fantastic piece of meat, extremely well-suited for the grill in summer or on a grill pan.
The meat becomes wonderfully tender if prepared with care and allowed to rest—and unlike other cuts, it doesn’t require a long time on the grill or in the oven.
Use your favorite spices in a rub or marinate the meat before cooking, or simply season with salt and pepper.
What is flank steak?
Flank steak is a beef cut located under the belly and towards the back. French butchers call the flank steak bavette, and it is a relatively long and flat cut used in various dishes, such as plank steak.
Grilled Flank Steak
Equipment
- Pre-Slicing Knife
- Gas Grill
- Bowl
Ingredients
- 600 gram Flank Steak
- 4.5 gram Oil Neutral taste
- Spices Salt and pepper
Instructions
- Make sure the meat is at a higher temperature than fridge temperature, so it should be taken out of the fridge in good time, preferably 20 minutes before it goes on the grill. This typically coincides with the time needed to preheat the grill if you are using a gas grill.
- Mix salt and pepper with the oil in a bowl. Brush the meat on both sides and place it on direct (high) heat for 5 minutes on each side.
- Let the meat rest for 15-20 minutes. Let it lie on a rack or a cutting board uncovered.
- Cut the meat into thin slices, at a diagonal angle towards yourself. It should be cut across the grain.
- Sprinkle the meat with a good flake salt and serve immediately.