I'm grilling my first flank steak (1 1/2 lbs) tonight after marinating it overnight in a paste of ancho chili powder, garlic paste, cumin, oregano,pepper and lime juice. I know I'm not supposed to overcook it (which is fine by me, since I like steak on the rare side), but this is the thinnest steak. I would usually grill a strip steak 3-4 mins per side for rare to medium rare. Any advice?
Flank steak
- Thread starter pam
- Start date
michael-in-phoenix
Well-known member
Sear over hot fire on both sides until carmelized. Depending on...
...the heat of your particular fire, this should take 2 to 3 minutes per side.
Check doneness with the sharp tip of a knife and keep turning every 1-2 minutes until done to your liking.
Slice thin, across the grain, and keep your knife tilted at a 45 degree bias.
Michael
...the heat of your particular fire, this should take 2 to 3 minutes per side.
Check doneness with the sharp tip of a knife and keep turning every 1-2 minutes until done to your liking.
Slice thin, across the grain, and keep your knife tilted at a 45 degree bias.
Michael
michael-in-phoenix
Well-known member
Pam, you are correct in cooking this cut to rare or medium rare. Cooking to...
...medium well or well done will yield a tough piece of meat.
Michael
...medium well or well done will yield a tough piece of meat.
Michael
First that marinade sounds great, if you have time to post quanitys--
I would really appreciate it.
I cook 6-8 flanks at a time--have a big grill! and the neatest thing is when you carve, those thin end pieces are perfect for those who wish it done a bit more.
If there is any left over, makes a great hoagie with grilled peppers, onions, and mushrooms.
I would really appreciate it.
I cook 6-8 flanks at a time--have a big grill! and the neatest thing is when you carve, those thin end pieces are perfect for those who wish it done a bit more.
If there is any left over, makes a great hoagie with grilled peppers, onions, and mushrooms.
I think this is it:
This is not my marinade. I thought I got it from here or Gail’s Swap, but it might have been from the chowhound home cooking board. I’m going from memory, but I think this is right. I’ll amend tomorrow if necessary.
Flank steak marinade:
2 T. ancho chili powder
5 garlic cloves, coarsely chopped, then smashed to a paste with 2 tsp kosher salt.
1 tsp cumin
1 tsp oregano
2 T lime juice
¼ tsp freshly ground pepper
Coarsely chop garlic, then mix with salt and mash to paste using the back of large knife. Mix with other ingredients. Spread on both sides of flank steak, seal in plastic bag and refrigerate overnight. Grill to desired doneness.
This is not my marinade. I thought I got it from here or Gail’s Swap, but it might have been from the chowhound home cooking board. I’m going from memory, but I think this is right. I’ll amend tomorrow if necessary.
Flank steak marinade:
2 T. ancho chili powder
5 garlic cloves, coarsely chopped, then smashed to a paste with 2 tsp kosher salt.
1 tsp cumin
1 tsp oregano
2 T lime juice
¼ tsp freshly ground pepper
Coarsely chop garlic, then mix with salt and mash to paste using the back of large knife. Mix with other ingredients. Spread on both sides of flank steak, seal in plastic bag and refrigerate overnight. Grill to desired doneness.
steve2-in-la
Well-known member
Looks like this is part of my all time fav REC: Marinated Flank Steak with Honey-Chipotle Glaze
Note cooking times.
Marinated Flank Steak with Honey-Chipotle Glaze
(The Meat)
3 Tbsp OLIVE OIL
1 large clove GARLIC, minced
1 Tbsp fresh LIME JUICE
1 tsp GROUND CUMIN
1½ lb FLANK STEAK
ANCHO CHILE POWDER
(Glaze)
2 Tbsp HONEY
1 Tbsp DIJON MUSTARD
3 Tbsp FRESH LIME JUICE
1 Tbsp HOISIN SAUCE
2 tsp minced CANNED CHIPOTLE CHILES
1 large GARLIC CLOVE, minced
GLAZE: Mix honey, mustard, hoisin sauce, lime juice, chipotles and garlic in a blender or food processor until well mixed. Place in a jar and cover tightly. (I always make a double batch of this. It can be prepared up to 1 week ahead if kept refrigerated.)
MEAT: Combine first 4 ingredients in glass baking dish. Add meat, turn to coat. Cover; marinate 2 to 4 hours, turning occasionally.
Prepare a HOT barbecue. Sprinkle meat with salt, pepper and ancho chile powder. Set aside at least 1 Tbsp glaze (or a bunch to serve alongside!) Brush remaining glaze over both sides of meat. Grill to desired doneness, about 4 minutes per side for medium-rare beef. Let meat stand 5 minutes. Cut crosswise into thin diagonal slices. Drizzle with remaining glaze, serve with lime wedges.
Note cooking times.
Marinated Flank Steak with Honey-Chipotle Glaze
(The Meat)
3 Tbsp OLIVE OIL
1 large clove GARLIC, minced
1 Tbsp fresh LIME JUICE
1 tsp GROUND CUMIN
1½ lb FLANK STEAK
ANCHO CHILE POWDER
(Glaze)
2 Tbsp HONEY
1 Tbsp DIJON MUSTARD
3 Tbsp FRESH LIME JUICE
1 Tbsp HOISIN SAUCE
2 tsp minced CANNED CHIPOTLE CHILES
1 large GARLIC CLOVE, minced
GLAZE: Mix honey, mustard, hoisin sauce, lime juice, chipotles and garlic in a blender or food processor until well mixed. Place in a jar and cover tightly. (I always make a double batch of this. It can be prepared up to 1 week ahead if kept refrigerated.)
MEAT: Combine first 4 ingredients in glass baking dish. Add meat, turn to coat. Cover; marinate 2 to 4 hours, turning occasionally.
Prepare a HOT barbecue. Sprinkle meat with salt, pepper and ancho chile powder. Set aside at least 1 Tbsp glaze (or a bunch to serve alongside!) Brush remaining glaze over both sides of meat. Grill to desired doneness, about 4 minutes per side for medium-rare beef. Let meat stand 5 minutes. Cut crosswise into thin diagonal slices. Drizzle with remaining glaze, serve with lime wedges.
