Grilled Flank Steak

Name: Grilled Flank Steak
Total time: 2 h
Yield: Serves 4 to 6
Cuisine: Southwest (Tex-Mex), American
Ingredients: 1 (1 1⁄2 - to 1 3⁄4 -pound) flank steak, trimmed; 2 1⁄2 teaspoons kosher salt; 2 1⁄2 teaspoons sugar; 1 teaspoon pepper

By Garth Clingingsmith

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Time

1 hour, plus 1 hour brining

Yield

Serves 4 to 6

Ingredients

Ingredient check list

1 (1 1⁄2 - to 1 3⁄4 -pound) flank steak, trimmed

2 1⁄2 teaspoons kosher salt

2 1⁄2 teaspoons sugar

1 teaspoon pepper

Test Kitchen Techniques

Why This Recipe Works

Flank steak, a relatively thin cut, tends to cook through well before its abundant surface area has a chance to brown, so we applied a modified sugar steak approach to not only season the meat but also encourage faster, deeper browning on the grill. After dividing the steak into quadrants to allow the tapered portions to be pulled off the grill sooner and to shorten the steak's muscle fibers and thus minimize its tendency to shrink and buckle during cooking, we rubbed it with a 1:1 ratio of sugar and kosher salt twice before cooking, which encouraged rich Maillard browning and caramelization. Flipping it every 2 minutes during cooking further minimized any buckling; prevented either side from developing a band of gray, overcooked meat just below the surface; and developed some attractive grill marks. We cooked the meat to 130 degrees because collagen-rich cuts such as flank are more tender when cooked to medium versus medium-rare, and we let it rest uncovered on a wire rack set in a rimmed baking sheet to avoid steaming the crust. Thin-slicing the steak against the grain maximized tenderness.

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Before You Begin

This recipe was developed using Diamond Crystal kosher salt. If you have Morton kosher salt, which is denser, use 2 teaspoons of salt and sprinkle 1¾ teaspoons of salt mixture per side of the steaks in step 1. Serve with Montreal Steak Butter and flake salt, if desired.

Instructions

Pat steak dry with paper towels. Cut steak in half lengthwise. Cut each piece in half crosswise to create 4 steaks. Place steaks in 13 by 9-inch baking dish. Combine salt and sugar in small bowl. Sprinkle 2 teaspoons salt mixture on 1 side of steaks and press gently to adhere. Flip steaks and repeat with another 2 teaspoons salt mixture. Cover and let sit at room temperature for 1 hour.

For a charcoal grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high; cover; and heat grill until hot, about 15 minutes.

Clean and oil cooking grate. Sprinkle both sides of steaks with pepper and remaining 1 teaspoon salt mixture. (Steaks will be moist; do not pat dry.)

Set wire rack in rimmed baking sheet. Arrange steaks on grill and cook (covered if using gas), flipping steaks every 2 minutes and moving steaks as needed for even cooking, until meat registers 125 to 130 degrees, 6 to 12 minutes. (Start checking temperature of thinner pieces after 6 minutes.) Transfer steaks to prepared rack and let rest for 10 minutes.

Transfer steaks to cutting board and, using sharp knife, slice steak as thin as possible on bias against grain. Transfer to platter and serve.