Grilled Carne Asada Flank Steak

 

 

 

 

 

 

 

Ingredients

• 2 pounds flank steak

Marinade:





Beef Cuts


• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
• 1/2 cup taco seasoning
• Kosher salt and freshly ground black pepper
• 1 lime, juiced
• 2 tablespoons white vinegar
• 1/2 cup olive oil

Flank steak is one of my favorite cuts, because it delivers great beef flavor and texture. However, it can be a little tricky to grill, because it is easy to overcook. Due to its low fat content and prominent grain, it becomes tough and unpleasant if cooked past medium rare. 

 

Here's how I grill my flank steak!

First we need to put together the marinade. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill in the fridge and marinate for at least 12 to 24 hours.

Take the steak out of the marinade bag. Make sure the meat is at room temperature before hitting the grill. Throwing cold meat on a hot grill will make it seize up, toughening it. Also, it'll be more difficult to get the steak to cook evenly if the meat is cold in the center. Also, make sure the grill is hot - like 600+ degrees hot. The key to keeping flank steak tender is to sear it quickly over high heat, so you must start with a very hot fire!

Place the meat on the grill and do not touch it for 3 minutes. If you disturb the meat at all, it will not form the delicious grill marks we're looking for. After 3 minutes are up, turn the meat over and cook for an additional 3 minutes on the other side, again without moving the meat. This should give you medium rare on the outside edges and rare in the middle. If you prefer it a little more done, increase the cooking time on each side to 4 minutes. Try not to cook it past medium rare, or it'll be tough.

How do you know if it's done? The best way to tell is to poke it with your finger tips. As the steak cooks the muscles contract and firm up. Open the palm of your hand. Relax the hand. Gently press the tip of your middle finger to the tip of your thumb. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is medium rare. Here's a visual guide.

When the steak has cooked to your preferred level of doneness, remove it from the grill and place on your cutting board for at least 10 minutes. If you cut into the meat when it's hot off the grill, the juices will all flow out and you'll be left with a very dry and bland piece of meat. Allowing the meat to rest enables the juices to redistribute themselves through the meat, resulting in a juicy and succulent steak. When the meat has rested, determine the direction of the grain - in flank steak, the fibers run along the length of the steak, and you will want to cut across the grain, in thin slices. Cutting very thinly across the grain gives you short fibers in each slice, resulting in more tender meat.