Easy Grilled Flank Steak

While many backyard grillers pride themselves on grilling perfect filets,strip, or porterhouse steaks, the true test of a Grill Master is to take a tougher cut of meat and grill a tender dinner. The lowly flank steak is an excellent test for the Grill Master. I like to take one that is 1" - 1 1/4" thick and marinade it in a ziplock bag for at least 2 hours. For the marinade, I like to use an off the shelf product as the base and then use fresh ingredients ( garlic,cilantro,etc ) to achieve the flavor I'm looking for that day.

When it's time to grill, set your grill up for direct high heat. You'll know the grill is at the right temperature, when you can hold your hand about 5 inches above the grill for 3 seconds comfortably.

Place the flank steak on the grill, and grill covered for 3 minutes. Next rotate the steak 45 degrees and grill covered for another 3 minutes. Next, flip and repeat. By rotating the steak 45 degrees, you will achieve the cross hatch marks that all grillers prize. When finished, take the steak off the grill and let it rest 5-10 minutes so that the juices can re-distribute and be absorbed back into the meat.

The last step is to look for the grain, or lines, that are visible on the steak and cut against the grain. This is another technique which helps in transforming the flank steak into a more tender cut of meat. If you follow these simple techniques, you will be rewarded with a perfectly grilled rare, tender flank steak dinner.