Grilled Flank Steak
Learn how to grill Flank Steak to perfection on a very small and inexpensive gas grill using this Pitmaster's expert techniques to demonstrate how to bring tender, juicy, delicious Flank Steak to your table with ease.
Epic Bourbon Flank Steak Recipe | SAM THE COOKING GUY 4K
Ok, there’s a little brown sugar, soy, mustard & pepper too. But this is maybe the simplest, most insanely delicious flank ever. So stop reading and start watching!!
00:00 Intro
00:23 Making the marinade
1:12 Marinating the steak
2:05 Grilling the steak
3:02 Resting
3:47 Cutting the steak
4:18 First Taste
5:18 Prepping the roll
5:41 Building
6:06 First Bite
6:28 Outro
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How to Make Grilled Flank Steak with Basil Dressing
Test cook Lawman Johnson makes host Julia Collin Davison foolproof Grilled Flank Steak with Basil Dressing.
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Bobby Flay's Flank Steak with Balsamic BBQ Sauce | Grill It! with Bobby Flay | Food Network
Bobby makes a delicious open-faced sandwich with tender flank steak, homemade balsamic bbq sauce and Monterey jack cheese!
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Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef – and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around
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Flank Steak with Balsamic BBQ Sauce
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 2 hr 5 min
Prep: 25 min
Inactive: 40 min
Cook: 1 hr
Yield: 4 servings
Ingredients
3 cups balsamic vinegar
4 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Pinch salt and freshly ground black pepper, plus more for seasoning
1 (2-pound) flank steak
Cheesy bread:
1 French baguette, sliced
Olive oil
Salt and freshly ground black pepper
1 cup grated Monterey jack cheese
Sliced scallions, for garnish
Directions
Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Heat the grill to high.
Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.
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Bobby Flay's Flank Steak with Balsamic BBQ Sauce | Grill It! with Bobby Flay | Food Network
Grilled Flank Steak
Chef Joe teaches how to easily cook flank steak for a carnivore diet.
Meat Thermometer links:
The thermometer I use is a dual probe from Thermoworks but this one from another solid manufacturer, thermopro, is very similar:
You can also use a more basic meat thermometer to get the job done, you just want to make sure you get one that will last and be reliable. Thermopro makes good stuff, like this one:
If you’re looking for a wireless option that you can leave inside the meat while it’s cooking in the oven, definitely check out the Meater wireless probe:
How to make grilled flank steak (plus a flank steak marinade recipe!)
For a printable version of this recipe, visit:
Marinated and Grilled Flank Steak
Prep Time: 10 mins
Cook Time: 10 mins
Marinating Time: 2-24 hrs
Total Time: 20 mins
Servings: 4 people
Author: Susie Bulloch (heygrillhey.com)
Ingredients
1 1.5-2 pound flank steak
Rosemary Balsamic Marinade
1/2 cup olive oil
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons black pepper
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce
1/4 cup balsamic vinegar
5 cloves garlic minced
1 teaspoon crushed red pepper flakes
2-3 sprigs fresh rosemary
Instructions
In a gallon zip top bag, combine all of the ingredients for the rosemary balsamic marinade. Zip the top, then toss gently until all of the salt and sugar granules are dissolved.
Place the flank steak in the marinade, press out any excess air from the bag, and seal tightly. Using your hands, massage the marinade around the meat. Refrigerate for at least 2 hours, or up to 24 hours.
Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.
Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle) and enjoy!
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