Tender & tangy: the ultimate guide to cooking flank steak under broiler for a flavorful feast

Grilling flank steak under the broiler is a culinary technique that elevates this flavorful cut of beef to new heights. With its intense heat and even distribution, the broiler transforms flank steak into a juicy, tender, and smoky masterpiece. This comprehensive guide will empower you to master the art of cooking flank steak under the broiler, ensuring a delectable dining experience every time.

Choosing the Right Flank Steak

The foundation of a perfect grilled flank steak lies in selecting the finest cut. Look for flank steaks with a vibrant red color, minimal marbling, and a thickness of about 1-1.5 inches. Avoid steaks with excessive fat or sinew, as these can compromise the tenderness and flavor.

Marinating the Steak

Marinating flank steak is a crucial step that infuses it with flavor and tenderizes the meat. Create a marinade of your choice, incorporating a balance of acids (such as citrus juice or vinegar), herbs, spices, and olive oil. Allow the steak to marinate for at least 30 minutes, or up to overnight for maximum flavor absorption.

Preparing the Broiler

Preheat your broiler to the highest setting, ensuring it reaches a temperature of at least 500°F (260°C). Adjust the oven rack to 6-8 inches below the broiler element for optimal heat distribution.

Grilling the Steak

Place the marinated flank steak on a broiler-safe pan or baking sheet. Season it generously with salt and pepper to enhance the natural flavors. Carefully slide the pan under the preheated broiler and cook for 4-5 minutes per side, or until the steak reaches your desired doneness.

Doneness Guide:

• Rare: 125-130°F (52-54°C)
• Medium-rare: 130-135°F (54-57°C)
• Medium: 135-140°F (57-60°C)
• Medium-well: 140-145°F (60-63°C)
• Well-done: 145°F and above (63°C and above)

Resting the Steak

Once the steak has reached the desired doneness, remove it from the broiler and allow it to rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Slicing the Steak

Using a sharp knife, slice the flank steak against the grain into thin, uniform strips. This technique ensures maximum tenderness and allows the flavors to shine through.

Accompaniments

Grilled flank steak pairs perfectly with a variety of accompaniments. Consider serving it with grilled vegetables, chimichurri sauce, or a simple green salad.

The Finale: A Culinary Triumph

Mastering the art of cooking flank steak under the broiler is a culinary achievement that will impress your family and friends. By following these steps, you can create a flavorful, tender, and smoky steak that will elevate your grilling game to new heights.

Answers to Your Most Common Questions

Q: What is the best marinade for flank steak?
A: A marinade that incorporates a balance of acids, herbs, spices, and olive oil will enhance the flavor and tenderize the steak.

Q: How long should I marinate flank steak?
A: Marinate the steak for at least 30 minutes, or up to overnight for maximum flavor absorption.

Q: What is the ideal temperature for grilling flank steak under the broiler?
A: Preheat the broiler to the highest setting, ensuring it reaches a temperature of at least 500°F (260°C).

Q: How long do I cook flank steak under the broiler?
A: Grill the steak for 4-5 minutes per side, or until it reaches your desired doneness.

Q: How do I know when flank steak is done?
A: Use a meat thermometer to check the internal temperature of the steak. Refer to the doneness guide provided in the blog post for specific temperatures.

Q: Why is it important to rest flank steak before slicing?
A: Resting the steak allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.