Flank steak is excellent grilling fare. In our house, there is only one way to grill flank steak (rare) and only one way to carve it (sliced thin on a sharp angle). Flank steak is great for a family style meal or grill up a couple and make a platter of beautifully sliced flank steak for your guests. One of the nice things about sliced flank steak is that everyone can pick their perfect shade of rare to medium on the thin ends. We always fight over the thick rare pieces! We love our new Kamado Joe Ceramic Grill! I’m like a kid with a new red toy!
1.5 pound flank steak will feed 3 people
Cavender’s Greek Seasoning
(or just salt and pepper)
1Bring flank steak to room temperature
2Grind sea salt and pepper on both sides as it rests to room temperature
3Just prior to grilling dry the steak of the moisture that has developed with a paper towel
Grilling Flank Steak:
1Hot and fast for flank steak!
28-10 minutes depending on thickness and heat
3Grill temps 500-600F
4Place steak on GrillGrates on a slight diagonal
5Lift and Twist (1/2 twist) after 3 minutes
6Turn steak at 5-6 minute mark depending on how hot you are grilling
7Grill to finish
8I shoot for internal temp of 120F in the thickest part knowing that it will raise slightly and the thinner parts will be less rare
9Rest 5 minutes before slicing
Slicing Flank Steak:
1Slice thin on a sharp diagonal
2Against the grain
3Plate just as it was sliced as the slices will gradually become more rare on the thicker side of the flank steak.