What To Know
- Place the steak in the hot zone and sear it for 2-3 minutes per side, or until a deep golden-brown crust forms.
- Reverse searing involves cooking the steak in the oven at a low temperature and then searing it on the grill for a flavorful crust.
- Sous vide involves cooking the steak in a temperature-controlled water bath and then searing it on the grill for a perfectly cooked, tender steak.
Grilling flank steak on charcoal is an art form that requires precision and attention to detail. Whether you’re a seasoned pitmaster or a novice griller, this comprehensive guide will empower you to create mouthwatering, juicy flank steaks that will impress your taste buds.
Why Choose Charcoal for Grilling Flank Steak?
Charcoal grilling imparts a unique, smoky flavor to your steak that is unmatched by other cooking methods. The intense heat of the coals sears the steak’s exterior, creating a flavorful crust while leaving the inside tender and succulent.
Selecting the Perfect Flank Steak
Flank steak is a lean, flavorful cut that is best when grilled to medium-rare or medium. When choosing a flank steak, look for a piece that is bright red in color, with a fine grain and minimal marbling.
Preparing the Flank Steak
Before grilling, it’s essential to prepare the flank steak properly.
- Trim excess fat: Remove any excess fat from the steak to prevent flare-ups.
- Score the steak: Use a sharp knife to score the steak across the grain at 1-inch intervals. This will help the steak cook evenly and tenderize it.
- Marinate the steak (optional): For extra flavor, you can marinate the steak in a mixture of your favorite herbs, spices, and liquids.
Setting Up the Charcoal Grill
- Use hardwood charcoal: Hardwood charcoal, such as oak or hickory, produces a more consistent heat and imparts a richer flavor than briquettes.
- Light the coals: Start by lighting a small chimney starter filled with charcoal. Once the coals are white-hot, dump them into the grill basket.
- Create two-zone grilling: Arrange the coals into two zones: a hot zone for searing and a cooler zone for indirect grilling.
Grilling the Flank Steak
- Sear the steak: Place the steak in the hot zone and sear it for 2-3 minutes per side, or until a deep golden-brown crust forms.
- Move to the cool zone: Transfer the steak to the cooler zone and continue grilling for 10-15 minutes per side, or until the internal temperature reaches your desired doneness.
- Rest the steak: Once the steak is cooked, remove it from the grill and let it rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Slicing and Serving
Slice the flank steak against the grain into thin strips. Serve immediately with your favorite sides, such as grilled vegetables, mashed potatoes, or chimichurri sauce.
Tips for Grilling Flank Steak on Charcoal
- Don’t overcook: Flank steak is best when cooked to medium-rare or medium to retain its tenderness.
- Use a meat thermometer: A meat thermometer is essential for ensuring that your steak is cooked to the perfect temperature.
- Let the steak rest: Resting the steak allows the juices to redistribute, resulting in a more tender and juicy steak.
- Experiment with marinades: Marinating the steak is optional, but it can add extra flavor and tenderize the meat.
- Use indirect grilling: Indirect grilling helps prevent flare-ups and ensures that the steak cooks evenly.
Alternate Cooking Methods
- Reverse searing: Reverse searing involves cooking the steak in the oven at a low temperature and then searing it on the grill for a flavorful crust.
- Sous vide: Sous vide involves cooking the steak in a temperature-controlled water bath and then searing it on the grill for a perfectly cooked, tender steak.
Takeaways: Elevate Your Grilling Game
Grilling flank steak on charcoal is a culinary adventure that requires skill and patience. By following the steps outlined in this comprehensive guide, you can create mouthwatering, juicy flank steaks that will become a staple of your grilling repertoire. So, fire up your grill, grab your favorite flank steak, and embark on a journey of grilling excellence.
Frequently Asked Questions
Q: What is the ideal grilling temperature for flank steak?
A: For medium-rare, grill the steak to an internal temperature of 135°F. For medium, grill to 145°F.
Q: How long should I grill flank steak per side?
A: Sear for 2-3 minutes per side, and grill for 10-15 minutes per side over indirect heat.
Q: What is the best way to marinate flank steak?
A: Use a marinade that contains acidic ingredients, such as citrus juice or vinegar, to tenderize the meat. Marinate for at least 30 minutes, but no longer than 24 hours.
