Published July 1, 1999.
Several tenets of common wisdom about this flavorful steak were tried and found true, but one holds no water.
The flank steak is an agreeable cut of meat; even so, there are some variables to consider if you want to make the most of it. Will marinating tenderize the meat? Will it improve flavor? Or is a spice rub the way to go? Finally, is it worth waiting 5 or 10 minutes to let the meat to "rest" once it comes off the grill?
Like other steaks cut from the chest and side of the cow, flank has a rich, full, beefy flavor. And, because it is very thin, it cooks quite quickly. All of this makes it an ideal candidate for grilling.
Skip the marinating, which can turn the meat gray and mushy, and instead use a spice rub to impart flavor and a great crust. Cook the steak over high heat for a short period time, and use the most primitive method to check for doneness: cut it open and peek inside. Be sure to let the meat rest before slicing; this allows the juices to redistribute evenly through the meat.
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