Grill time revolutionized: the definitive guide to cooking flank steak on each side

Seasoned grill masters and aspiring backyard chefs alike often find themselves grappling with the elusive question: “How long should I cook flank steak each side?” This deceptively simple inquiry belies a symphony of factors that can determine the perfect doneness of this lean and flavorful cut of meat. In this comprehensive guide, we embark on a culinary expedition to uncover the secrets of cooking flank steak with precision, ensuring a mouthwatering and unforgettable experience.

Understanding Flank Steak

Flank steak, derived from the abdominal muscles of the cow, is a long, flat cut characterized by its lean texture and intense beefy flavor. Its unique grain structure requires careful cooking to achieve optimal tenderness.

Choosing the Right Cooking Method

The most popular cooking methods for flank steak are grilling and pan-searing. Grilling imparts a smoky, charred flavor, while pan-searing creates a crispy exterior and juicy interior.

Determining Doneness

The doneness of flank steak is typically classified into four categories:

• Rare: 125-130°F (52-54°C) – Red and cool center
• Medium-rare: 130-135°F (54-57°C) – Slightly pink center
• Medium: 135-140°F (57-60°C) – Pinkish-brown center
• Well-done: 140°F (60°C) or above – Brown throughout

Cooking Times for Flank Steak

The cooking time for flank steak varies depending on the desired doneness and the thickness of the steak. As a general guideline:

Grilling:

• Rare: 4-5 minutes per side
• Medium-rare: 5-6 minutes per side
• Medium: 6-7 minutes per side
• Well-done: 7-8 minutes per side

Pan-searing:

• Rare: 3-4 minutes per side
• Medium-rare: 4-5 minutes per side
• Medium: 5-6 minutes per side
• Well-done: 6-7 minutes per side

Tips for Perfect Flank Steak

• Marinate the flank steak for at least 30 minutes to enhance flavor and tenderness.
• Season liberally with salt and pepper before cooking.
• Bring the flank steak to room temperature before grilling or pan-searing.
• Sear the steak over high heat to create a flavorful crust.
• Reduce heat and cook to the desired doneness.
• Let the flank steak rest for 5-10 minutes before slicing to allow the juices to redistribute.
• Slice the flank steak against the grain to enhance tenderness.

Slicing and Serving

Thinly slice the flank steak against the grain for maximum tenderness. Serve with your favorite sides, such as chimichurri sauce, grilled vegetables, or mashed potatoes.

Beyond the Grill: Alternative Cooking Methods

While grilling and pan-searing are the most popular cooking methods for flank steak, there are other options to explore:

• Sous vide: Cook the flank steak in a vacuum-sealed bag in a water bath at a precise temperature for maximum control over doneness.
• Roasting: Roast the flank steak in a preheated oven to achieve a tender and juicy interior.
• Braising: Braise the flank steak in a flavorful liquid for several hours to create a fall-off-the-bone texture.

Key Points: The Art of Achieving Flank Steak Perfection

Cooking flank steak requires a delicate balance of heat, time, and technique. By understanding the unique characteristics of this cut of meat and following the guidelines outlined in this guide, you can master the art of grilling or pan-searing flank steak to perfection. Whether you prefer the smoky flavor of the grill or the crispy crust of pan-searing, the secrets to cooking flank steak are now at your fingertips.

Frequently Discussed Topics

Q: What is the best marinade for flank steak?

A: A simple marinade made with olive oil, garlic, herbs, and spices can enhance the flavor and tenderness of flank steak.

Q: Can I cook flank steak on a cast-iron skillet?

A: Yes, a cast-iron skillet can be used to pan-sear flank steak. It will create a beautiful crust and evenly distribute heat.

Q: How do I prevent flank steak from becoming tough?

A: Marinating, slicing against the grain, and cooking to the desired doneness are crucial to prevent flank steak from becoming tough.