Gas-Grilled Flank Steak

Published July 1, 1999.

Why this recipe works:

We discovered, when developing our best grilled flank steak recipe, that marinating can turn the meat gray and mushy. Instead, we used a spice rub to impart flavor and a great crust. We cooked the steak over high heat for a short period time and used the most primitive method to check for… read more

We discovered, when developing our best grilled flank steak recipe, that marinating can turn the meat gray and mushy. Instead, we used a spice rub to impart flavor and a great crust. We cooked the steak over high heat for a short period time and used the most primitive method to check for doneness: We cut it open and peeked inside. The final step of our grilled flank steak recipe was to let the steak rest before slicing, to allow the juices to redistribute evenly through the meat.

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Serves 4 to 6

Flank steak is best when cooked rare, or medium-rare at most. It is also very important for the meat to rest after it comes off the grill.

Ingredients

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