Flank steak is a lean cut of beef that comes from the cow’s abdominal muscles. While it doesn’t have the marbling characteristic of cuts like ribeye, it’s favored for its beefy flavor and texture that holds well against marinades and rubs. Its long fibers require attention to preparation and cooking, but when done right, the reward is immense.

Marinating: One of the secrets behind a delicious BBQ flank steak is a good marinade. Since the meat is lean, it benefits greatly from marinating for at least 4-6 hours, or overnight if possible. A combination of acidic ingredients (like citrus juices or vinegar) with oils and your favorite herbs can work wonders. The acid helps tenderize the meat, while the oil and herbs infuse flavor.

Trimming: While flank steak usually comes well-trimmed, ensure that you remove any excess fat or silver skin, as these can become tough on the grill.

For the best results, you want to set up a two-zone grilling area:

• Direct Heat Zone: This is where the grill’s heat is highest, perfect for searing the steak.
• Indirect Heat Zone: A cooler part of the grill, ideal for allowing the steak to cook through without burning the exterior.

If you’re using a charcoal grill, pile the coals on one side for direct heat and leave the other side without coals for indirect heat. For gas grills, simply turn on one side to high and leave the other side off or on a low setting.

• Preheat your grill to high heat.
• Take the marinated flank steak out of the refrigerator at least 20 minutes before grilling to bring it to near room temperature. This ensures even cooking.
• Place the flank steak on the direct heat zone for a quick sear. Grill for about 2-3 minutes on each side to get those beautiful grill marks.
• Once seared, move the steak to the indirect heat zone and continue grilling for another 10-14 minutes, flipping occasionally. This will allow it to cook to a medium-rare doneness. If you desire a more well-done steak, you can leave it on a bit longer, but be cautious not to overcook.
• Always use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130-135°F.

After grilling, let your steak rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful. When slicing, always cut against the grain. The fibers in the flank steak are long, so cutting against them shortens the fibers, making the steak more tender to eat.

Flank steak pairs beautifully with fresh chimichurri, a tangy BBQ sauce, or even a simple sprinkle of sea salt and a squeeze of lime. Serve alongside grilled veggies, a fresh salad, or potato wedges for a wholesome BBQ feast.