Captivate Cooking: Secrets for perfect flank steak

Secrets for perfect flank steak

Chef Brian Luscher's secrets for perfect flank steak, as posted on Dallas Morning News

If using an oil-based marinade, marinate for at least 4 hours –preferably overnight – and up to 2 days in the refrigerator. Just before grilling, shake off excess oil to avoid flare-ups and season the steak with salt and pepper.
If using a dry rub, add oil just before grilling. Add the oil only after applying the dry rub; otherwise the seasoning won't stay on and will stick to the grill.
Preheat the grill to medium or medium-high (but no hotter). Brush it clean, and oil the grill grate. Don't put the steak on a cold grill or it will steam and won't develop a tasty crust.
Cook a 1 ½ -pound flank steak for 12 to 18 minutes. Flip the steak about every 4 minutes to promote even cooking. The first flip for each side should occur when the edges of the meat pull away from the grill (a sign that the meat tissue is contracting). The total cooking time will depend on the size of the flank steak. Start testing the steak for doneness after 12 minutes, or after the third flip.
Flank steak should be cooked to medium-rare; this means it will be pink from edge to edge and rose-colored or blush in the center. Test for doneness by pressing the center of the steak with your finger; it should be firm, but should indent slightly. If you use an instant-read meat thermometer, insert it horizontally through the side of the steak (not perpendicular to the steak surface) into the center at its thickest part. Steak is medium-rare when it hits 120 F.
Let the steak rest for 8 to 12 minutes. Don't tent the steak with foil on a platter or it may overcook. Instead, place the steak on a wire baking rack while it rests. This allows the meat to relax and retain its juices. This is the most important step. If you cut into it before it rests, you will lose the juices. If you want to serve the meat sizzling-hot, you can return it to the grill just before serving to briefly reheat the exterior (a minute or two for each side will do the trick).
Transfer the flank steak to a cutting board. Slice it against the grain into thin ( 1/8 -inch) slices. Do not slice it too thick or it will be too chewy.

This entry was posted by Jacqui Pini, on Monday, October 13, 2008. You can leave your response .

Secrets for perfect flank steak

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