• Tuesday, September 18, 2018
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Grill turns economical flank steak into tasty cut

  • AMERICA’S TEST KITCHEN

    Grilled flank steak with garlic herb sauce. This recipe appears in the cookbook “Cooking At Home With Bridget And Julia.”

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We wanted a simple, economical cut of meat for a casual backyard barbecue. After considering various cuts, we landed on flank steak. Like other cuts from the chest and side of the cow, such as skirt steak and hanger steak, flank steak boasts rich, full, beefy flavor.

What’s more, because it is very thin, it cooks quite quickly, making it an ideal candidate for grilling. We visited our supermarket’s meat counter, bought a 2-pound flank steak, trimmed it, and got cooking.

We found that there was no need to marinate this cut; with just a little salt and pepper and some sugar (which we added to aid in browning), it was ready to hit the grill.

For this quick-cooking steak, we opted for a half-fire grill setup: We spread the coals over half the grill to concentrate the heat for optimal char on the steak and left the other side of the grill much cooler so we could move the steak over if it started to burn. In just about 10 minutes, the steak was perfectly done.

For a bright counterpoint, we made a quick and easy herb sauce. Fresh parsley contributed a grassy, herbal element; pungent garlic stood up to the meaty flavor of the steak; and lemon juice added a touch of acidity. A bit of sugar introduced sweetness and helped mellow the potent sauce.

GRILLED FLANK STEAK

By America’s Test Kitchen

  • 1 (2-pound) flank steak, trimmed
  • 3/4 teaspoon sugar
  • Salt and pepper, to taste

>> Sauce:

  • 1 cup minced parsley
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves, minced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Pat steak dry with paper towels; sprinkle with sugar, salt and pepper.

To make sauce: In small bowl, combine ingredients; set aside.

If using charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

Gas grill: Turn all burners to high, cover, and heat about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.

Clean and oil cooking grate. Place steak on hotter side of grill. Cook (covered if using gas), turning as needed, until lightly charred and meat registers 120 to 125 degrees (for medium-rare), 8 to 12 minutes.

Transfer steak to carving board, tent with foil, and let rest 5 to 10 minutes.

Slice steak against grain very thin on bias and serve with garlic-herb sauce. Serves 4 to 6.

Approximate nutritional information, per serving: 299 calories, 19 g total fat, 5 g saturated fat, 86 mg cholesterol, 271 mg sodium, 2 g carbohydrate, no fiber, 1 g sugar, 28 g protein.


For more recipes, cooking tips and ingredient and product reviews, visit americastestkitchen.com. Find more recipes like Easy Grilled Flank Steak with Garlic-Herb Sauce in “Cooking At Home With Bridget And Julia.”


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