What To Know
- Score the surface of the steak in a crosshatch pattern with a sharp knife.
- Place the steak in a resealable bag, pour in the marinade, and refrigerate for at least 30 minutes, or up to overnight.
- Once the steak has reached the desired internal temperature, you can sear it over the hot coals for a few minutes on each side to create a delicious crust.
Cooking flank steak on a Kamado Joe grill is an art form that requires precision and a deep understanding of the grill’s unique capabilities. This comprehensive guide will empower you to grill tender, flavorful flank steaks that will impress your family and friends.
Understanding Flank Steak
Flank steak is a lean, flavorful cut of beef from the cow’s lower belly. It has a pronounced grain and can be tough if not cooked properly. However, when grilled correctly, flank steak becomes incredibly tender and juicy.
Choosing the Right Kamado Joe
Kamado Joe grills are renowned for their exceptional heat retention and versatility. They are ideal for grilling flank steak because they can maintain a consistent high temperature. When selecting a Kamado Joe, choose a size that suits your grilling needs.
Preparing the Flank Steak
1. Remove from Refrigerator: Allow the flank steak to come to room temperature for 30 minutes before grilling. This will help it cook more evenly.
2. Trim and Score: Remove any excess fat or silver skin from the steak. Score the surface of the steak in a crosshatch pattern with a sharp knife. This will help the marinade penetrate and reduce toughness.
3. Season Liberally: Rub the steak generously with your favorite seasonings, such as salt, pepper, garlic powder, and paprika.
Creating a Flavorful Marinade
Marinating flank steak enhances its flavor and tenderness. Here is a simple and effective marinade:
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
Combine all ingredients in a bowl and whisk well. Place the steak in a resealable bag, pour in the marinade, and refrigerate for at least 30 minutes, or up to overnight.
Preparing the Kamado Joe
1. Light the Charcoal: Fill the charcoal basket with lump charcoal and light it. Allow the charcoal to burn until it is white-hot and covered in ash.
2. Set Up for Indirect Heat: Create a two-zone fire by placing the hot coals on one side of the grill and leaving the other side empty. This will allow you to cook the steak indirectly over low heat.
3. Insert Temperature Probe: Insert a temperature probe into the thickest part of the steak. This will help you monitor its internal temperature and ensure it is cooked to your desired doneness.
Grilling the Flank Steak
1. Place Steak on Grill: Place the flank steak on the indirect heat side of the grill, away from the hot coals.
2. Monitor Temperature: Cook the steak over indirect heat until it reaches an internal temperature of 130-135°F for medium-rare, 135-140°F for medium, or 140-145°F for medium-well.
3. Sear (Optional): Once the steak has reached the desired internal temperature, you can sear it over the hot coals for a few minutes on each side to create a delicious crust.
Resting the Steak
Once the steak is cooked, it is crucial to let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing and Serving
Slice the rested flank steak thinly against the grain. Serve with your favorite sides, such as grilled vegetables, mashed potatoes, or a fresh salad.
Seasoning Variations
Experiment with different seasoning combinations to customize the flavor of your flank steak:
- Spicy: Add chili powder, cumin, and cayenne pepper to the marinade.
- Herbaceous: Incorporate fresh herbs such as rosemary, thyme, and oregano.
- Sweet and Savory: Combine honey, brown sugar, and soy sauce for a sweet and savory glaze.
Tips for Grilling Perfect Flank Steak
- Use a sharp knife to score the steak deeply.
- Marinate the steak for at least 30 minutes, or up to overnight.
- Grill the steak over indirect heat to prevent it from overcooking.
- Monitor the internal temperature carefully to achieve your desired doneness.
- Rest the steak before slicing to enhance tenderness.
Wrap-Up: Elevate Your Grilling Game
Mastering the art of cooking flank steak on Kamado Joe is a culinary adventure that will elevate your grilling skills. By following these comprehensive instructions and experimenting with different flavors, you can create tender, flavorful flank steaks that will become a staple of your grilling repertoire.
Frequently Asked Questions
Q: What is the ideal temperature for grilling flank steak on Kamado Joe?
A: Grill the steak over indirect heat until it reaches an internal temperature of 130-135°F for medium-rare, 135-140°F for medium, or 140-145°F for medium-well.
Q: How long should I marinate flank steak before grilling?
A: Marinate the steak for at least 30 minutes, or up to overnight. This allows the marinade to penetrate and enhance the flavor and tenderness.
Q: Can I grill flank steak directly over the hot coals?
A: While you can sear the steak over the hot coals for a few minutes to create a crust, it is best to cook it over indirect heat to prevent overcooking and toughness.
