![]() ![]() ![]() This is a “no fail” steak that is always incredibly flavorful, juicy and tender and is perfect for fajitas, tacos or just eating by the forkful. The recipe remains the same.One of my favorite meats to buy at Costco is the Marinated Flank Steak from Arrarchera RYC Brands. It has since been updated with more information and helpful tips. This post was originally published June 2018. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page. Hey Grill Hey is dedicated to help you make better BBQ, feed the people you love, and become a backyard BBQ hero. Check out these other delicious flank steak recipes below.įollow the recipe, and I’ll teach you the simple steps to marinate and cook flank steak at home. It’s also affordable and makes for a great dinner option that’ll feed the entire family. ![]() It’s fast, it’s easy, and it tastes completely amazing. Here are the target temps depending on your preferred doneness:Īh, grilled flank steak. If it’s cooked past 145 degrees F, it tends to dry out and get tough. I do not recommend cooking the steak above medium. Pull the steak from the grill when it reaches your target temperature (I’m a medium rare gal myself). I recommend using an instant-read thermometer (I love this simple digital thermometer) to monitor the steak as it is grilling. Once you pull the steaks off the grill, remember to slice them against the grain to ensure they are as tender as possible. Medium-rare is my preferred doneness, but medium will also work well. ![]() It becomes extremely tough the longer you cook it. Try not to cook flank steak beyond 145 degrees F. Grill for 4-5 minutes per side, or until the steak reaches your preferred internal temperature. Once your grill is preheated, place the meat directly on the grates and close the lid. Since the steak is so thin, it cooks up incredibly quickly. When you are ready to cook your meat, fire up that grill! Preheat your preferred grill to high heat (at least 450 degrees F) so that when the steak hits the grates, you get a nice crispy sear on the outside. Aim to marinate the meat for at least 2-4 hours, but you can leave it in the marinade for up to 24 hours if desired. The marinade time for this steak is up to you. Combine the ingredients for the marinade and place the steak in a zip-top bag with the marinade. Let’s get into the process! Here’s how to grill flank steak to complete and utter perfection. This recipe includes marinating in an aromatic rosemary balsamic marinate prior to a quick sear on a hot grill. I recommend marinating for at least 2 hours, but this marinade is so balanced, you can push it up to 24 hours for maximum flavor and tenderness. It really is the perfect balance of flavors that also helps tenderize the flank steak while it marinates. This marinade covers all of those bases with balsamic dressing for acidity, olive oil, salt, a little hit of sugar, and plenty of flavor from the rosemary, garlic, and black pepper. Here’s what you need to make this marinade: Finally, the seasonings are there to really influence the overall flavor profile of the meat. The acidity adds that tangy bite, and the oil helps to transfer all of that marinade into the meat itself. The salt and sugar help season the meat as well as increase the tenderness and juiciness of the meat. The key to any great marinade is including these 5 key elements- salt, sugar, acidity, oil, and seasonings. I like to marinate to help tenderize and flavor the steak and then sear over scorching high-heat until medium rare. The muscle grain in flank steak all runs in a single direction, so this cut of beef is ideal for marinating and grilling. By doing these simple things, you’ll have a tasty steak ready to eat as-is or serve in fajitas.Īs mentioned in the previous section, you can cook flank steak in many different ways, including roasting, boiling, grilling, braising, and more. Other ways to ensure your steak isn’t tough include slicing against the grain (don’t forget about this!) and cooking it at or below medium doneness. Cooking this steak correctly (over high heat) helps to ensure that your meat comes out tender and moist. Because it is a well-used muscle, it can often be a bit tough. It is a versatile cut of steak that can be cooked in a variety of ways. Marinated and grilled flank steak is a simple, yet incredibly flavorful way to prepare this The rosemary balsamic marinade is the perfect blend of savory with just a touch of sweetness that is all highlighted in the steak by char from the grill.įlank steak is a long and thin cut of meat taken from the lower chest of the steer (it’s basically like you’re eating the ab muscles of the cow). Jump to Recipe Jump to Video Print Recipe ![]()
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