Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze Recipe (2024)

FAQs

How long does it take to grill flank steak? ›

Follow the directions for how long to grill Flank steak. For the perfect medium-rare Flank steak, grill for 9–12 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your Flank steak for 5 minutes before serving, covering lightly with foil.

The muscle fibers in flank steak all run in a single direction, so this cut of beef is ideal for tenderizing with a marinade and grilling over high heat. I like to marinate to help tenderize and flavor the steak and then sear over scorching high-heat until medium rare.

Flank steak is known for being a finicky cut, and if you accidentally keep it on the grill for even a minute too long, you can end up with one that's dense and chewy rather than tender. Don't worry, though. If you know what you're doing, flank steak can be just as delicious as any other, more expensive slab of meat.

If you're looking for a tender and flavorful way to cook flank steak, consider slow cooking. Slow cooking allows the meat to break down and become melt-in-your-mouth tender while infusing it with rich flavors.

Step 3: Sear Over Direct Heat

Make sure the grill temperature is approaching 500°F. Place the flank steak on the grill and close the lid. Barbecue for 4 to 5 minutes per side for medium to medium-rare steak. Open the lid only once to flip the steak.

To get a juicy steak, grill your flank steak hot and fast and serve it between medium-rare and medium.

Soaking the meat beyond 48 hours will just leave the surface too soft and mushy. Short soaks don't do much for the texture, even if they add flavor. Make sure to let the meat marinate at least overnight for 12 hours before cooking if you want a more tender Flank steak.

Score Meat Before Marinating: To help the marinade penetrate as deeply as possible (especially thicker cuts like flank steak), prick the surface of the meat with a fork or score it with a knife.

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.

Should you flip flank steak? ›

Heat your skillet on medium-high heat and add a couple of tablespoons of canola oil. Pan fry flank steak for about 3 minutes, flip over and cook for another 3 minutes until you just about reach medium rare which is 140 degrees Fahrenheit. Use a meat thermometer to check for the correct temperature.

"Cooking to the right temperature (whether frying, baking, broiling, boiling or grilling) kills germs on meat and poultry, so washing these products is risky and not necessary for safety," according to USDA.

Rotten meat will be discolored and might have a greenish or brownish tint. You can also check for slime on the surface of the steak. If the texture is slimy, it is most likely foul. Another sign that the steak might be spoiled is its foul odor.

Flank Steak Internal Temperatures

For medium-rare, aim for 130-135 °F internally. For medium, aim for 135-145 °F internally. For medium-well, aim for 145-155 °F internally. For well-done, aim for 155-165 °F internally.

Pan fry flank steak for about 3 minutes, flip over and cook for another 3 minutes until you just about reach medium rare which is 140 degrees Fahrenheit. Use a meat thermometer to check for the correct temperature. Remove from heat, tent with aluminum foil, and let rest 10 minutes.

For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.