Ultimate Guide to BBQ Flank Steak: Recipes, Tips, and Techniques

Flank steak is a lean, flavorful cut of beef that’s perfect for grilling and barbecue. It’s known for its distinctive grain, which allows it to absorb marinades beautifully and cook quickly. However, its leanness also means it can become tough if overcooked. This comprehensive guide will walk you through everything you need to know about barbecuing flank steak, from selecting the best cut to mastering the perfect marinade and cooking techniques. We’ll cover various recipes, tips, and tricks to ensure your flank steak is always tender, juicy, and packed with flavor.

## Understanding Flank Steak

Before we dive into the recipes, let’s understand what makes flank steak unique:

* **Cut and Location:** Flank steak comes from the abdominal muscles of the cow, specifically the lower chest or abdominal area. It’s a long, flat cut of meat.
* **Texture:** It has a noticeable grain running lengthwise, which makes it essential to slice it against the grain after cooking to maximize tenderness.
* **Flavor:** Flank steak has a rich, beefy flavor that’s enhanced by marinades and grilling.
* **Leanness:** Being a lean cut, flank steak cooks relatively quickly and benefits from being cooked to medium-rare or medium to prevent it from becoming tough.

## Choosing the Right Flank Steak

Selecting the best flank steak is the first step to a successful barbecue. Here’s what to look for:

* **Marbling:** While flank steak is lean, some marbling (flecks of fat within the muscle) will contribute to better flavor and tenderness. Look for pieces with a bit of marbling.
* **Thickness:** Aim for a flank steak that’s relatively uniform in thickness. This will ensure it cooks evenly. Avoid excessively thin pieces, as they can easily overcook.
* **Color:** The steak should have a bright red color. Avoid pieces that look brown or dull.
* **Packaging:** If buying pre-packaged flank steak, check the sell-by date to ensure freshness.

## Essential Tools and Equipment

To barbecue flank steak successfully, you’ll need the following tools and equipment:

* **Grill:** A gas grill, charcoal grill, or smoker will work. Choose the type you’re most comfortable with.
* **Grilling Tongs:** Essential for flipping and moving the steak without piercing it, which can release juices.
* **Meat Thermometer:** Crucial for ensuring the steak is cooked to the desired doneness.
* **Cutting Board:** A sturdy cutting board for slicing the steak after cooking.
* **Sharp Knife:** A sharp knife is a must for slicing the flank steak against the grain.
* **Marinade Container:** A container or zip-top bag for marinating the steak.
* **Mixing Bowls:** For preparing marinades and sauces.

## Marinade Magic: Flavoring Your Flank Steak

Marinating flank steak is crucial for adding flavor and tenderizing the meat. Here are some tips and marinade recipes:

* **Why Marinate?** Marinades penetrate the surface of the meat, adding flavor and breaking down tough muscle fibers. Acids in marinades, such as citrus juice or vinegar, help tenderize the steak.
* **Marinating Time:** Marinate flank steak for at least 30 minutes, but ideally for 2-4 hours. Avoid marinating for longer than 24 hours, as the acid can break down the meat too much, making it mushy.
* **Safe Marinating:** Always marinate in the refrigerator to prevent bacterial growth.

### Marinade Recipes

Here are a few delicious marinade recipes to get you started:

#### 1. Classic Balsamic Marinade

This marinade is a perfect balance of sweet and tangy, enhancing the natural flavor of the flank steak.

**Ingredients:**

* 1/2 cup balsamic vinegar
* 1/4 cup olive oil
* 2 tablespoons soy sauce
* 2 cloves garlic, minced
* 1 tablespoon Dijon mustard
* 1 teaspoon dried oregano
* 1/2 teaspoon black pepper

**Instructions:**

1. In a bowl, whisk together the balsamic vinegar, olive oil, soy sauce, minced garlic, Dijon mustard, oregano, and black pepper.
2. Place the flank steak in a zip-top bag or container.
3. Pour the marinade over the steak, ensuring it’s fully coated.
4. Seal the bag or cover the container and refrigerate for at least 30 minutes, or up to 4 hours.

#### 2. Citrus Herb Marinade

This bright and zesty marinade adds a refreshing twist to flank steak, perfect for summer barbecues.

**Ingredients:**

* 1/4 cup olive oil
* 1/4 cup orange juice
* 1/4 cup lime juice
* 2 tablespoons soy sauce
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh cilantro
* 1 tablespoon chopped fresh parsley
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste

**Instructions:**

1. In a bowl, whisk together the olive oil, orange juice, lime juice, soy sauce, minced garlic, cilantro, parsley, chili powder, cumin, salt, and pepper.
2. Place the flank steak in a zip-top bag or container.
3. Pour the marinade over the steak, ensuring it’s fully coated.
4. Seal the bag or cover the container and refrigerate for at least 30 minutes, or up to 4 hours.

#### 3. Spicy Asian Marinade

For those who like a bit of heat, this marinade combines savory and spicy flavors for a bold taste.

**Ingredients:**

* 1/4 cup soy sauce
* 2 tablespoons sesame oil
* 2 tablespoons rice vinegar
* 1 tablespoon honey
* 1 tablespoon sriracha (or more, to taste)
* 2 cloves garlic, minced
* 1 teaspoon grated ginger
* 1/4 teaspoon red pepper flakes

**Instructions:**

1. In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, sriracha, minced garlic, grated ginger, and red pepper flakes.
2. Place the flank steak in a zip-top bag or container.
3. Pour the marinade over the steak, ensuring it’s fully coated.
4. Seal the bag or cover the container and refrigerate for at least 30 minutes, or up to 4 hours.

#### 4. Chimichurri Marinade (and Sauce)

This herbaceous and vibrant marinade doubles as a fantastic sauce to serve with the grilled flank steak.

**Ingredients:**

* 1 cup chopped fresh parsley
* 1/4 cup chopped fresh oregano
* 2 cloves garlic, minced
* 1/4 cup red wine vinegar
* 1/2 cup olive oil
* 1 teaspoon red pepper flakes
* Salt and pepper to taste

**Instructions:**

1. In a food processor, combine the parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Pulse until finely chopped and well combined. Alternatively, finely chop the herbs and mix all ingredients in a bowl.
2. Reserve about 1/4 cup of the chimichurri sauce for serving.
3. Place the flank steak in a zip-top bag or container.
4. Pour the remaining chimichurri sauce over the steak, ensuring it’s fully coated.
5. Seal the bag or cover the container and refrigerate for at least 30 minutes, or up to 4 hours.

## Grilling Techniques: Achieving Perfect Doneness

Once your flank steak is marinated, it’s time to fire up the grill. Here are some tips for grilling flank steak to perfection:

* **Preheat the Grill:** Preheat your grill to medium-high heat (about 450-500°F or 232-260°C). A hot grill is essential for searing the steak and locking in the juices.
* **Clean the Grates:** Make sure the grill grates are clean to prevent the steak from sticking.
* **Oil the Grates:** Lightly oil the grill grates to further prevent sticking. You can use a grill brush dipped in oil or spray the grates with cooking spray.
* **Remove from Marinade:** Take the flank steak out of the marinade and pat it dry with paper towels. This will help it sear properly. Discard the used marinade.
* **Grill the Steak:** Place the flank steak on the hot grill grates. Cook for 3-5 minutes per side for medium-rare, or longer for medium or well-done. Use a meat thermometer to check the internal temperature.
* **Internal Temperature:**
* Medium-Rare: 130-135°F (54-57°C)
* Medium: 135-145°F (57-63°C)
* Medium-Well: 145-155°F (63-68°C)
* Well-Done: 155°F+ (68°C+)
* **Resting Period:** Once the steak reaches your desired internal temperature, remove it from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cover loosely with foil while it rests.

## Slicing Against the Grain: The Key to Tenderness

The most crucial step in preparing flank steak is slicing it correctly. Remember, flank steak has a distinct grain. Slicing *against* the grain shortens the muscle fibers, making the steak much easier to chew.

* **Identify the Grain:** Before slicing, carefully examine the flank steak to identify the direction of the grain. It will look like lines running along the surface of the meat.
* **Slice Perpendicularly:** Use a sharp knife to slice the steak perpendicularly to the grain. Angle the knife slightly for wider slices.
* **Thin Slices:** Aim for thin slices, about 1/4 inch thick. This will further enhance the tenderness of the steak.

## Serving Suggestions: Complementing Your BBQ Flank Steak

Flank steak is incredibly versatile and pairs well with a variety of sides. Here are some serving suggestions:

* **Grilled Vegetables:** Bell peppers, onions, zucchini, and asparagus are all delicious grilled alongside flank steak.
* **Salads:** A fresh salad with a vinaigrette dressing provides a light and refreshing contrast to the richness of the steak. Try a Caesar salad, a mixed green salad, or a tomato and mozzarella salad.
* **Potatoes:** Roasted potatoes, mashed potatoes, or potato salad are classic accompaniments to steak.
* **Rice:** White rice, brown rice, or Spanish rice are great options.
* **Beans:** Black beans, pinto beans, or refried beans add a hearty element to the meal.
* **Sauces:** Serve flank steak with your favorite sauce, such as chimichurri, salsa verde, or a creamy horseradish sauce.
* **Tacos or Fajitas:** Flank steak is a popular choice for tacos and fajitas. Simply slice the steak and serve it with tortillas, toppings like salsa, guacamole, sour cream, and cheese.
* **Sandwiches:** Use sliced flank steak to make delicious sandwiches or wraps with your favorite fillings.

## Recipes Using BBQ Flank Steak

Beyond simply grilling and serving flank steak, here are a few recipes that showcase its versatility:

### 1. Grilled Flank Steak Tacos

**Ingredients:**

* 1 marinated and grilled flank steak, sliced
* Corn or flour tortillas
* Toppings: salsa, guacamole, sour cream, shredded cheese, chopped onions, cilantro, lime wedges

**Instructions:**

1. Warm the tortillas according to package directions.
2. Fill each tortilla with sliced flank steak and your desired toppings.
3. Serve immediately with lime wedges.

### 2. Flank Steak Fajita Bowls

**Ingredients:**

* 1 marinated and grilled flank steak, sliced
* Cooked rice (white or brown)
* Black beans or pinto beans
* Grilled bell peppers and onions
* Toppings: salsa, guacamole, sour cream, shredded cheese, chopped onions, cilantro, lime wedges

**Instructions:**

1. In a bowl, layer the rice, beans, grilled bell peppers and onions, and sliced flank steak.
2. Top with your desired toppings.
3. Serve immediately with lime wedges.

### 3. Flank Steak Salad with Balsamic Vinaigrette

**Ingredients:**

* 1 marinated and grilled flank steak, sliced
* Mixed greens
* Cherry tomatoes, halved
* Cucumber, sliced
* Red onion, thinly sliced
* Crumbled feta cheese (optional)
* Balsamic vinaigrette dressing

**Instructions:**

1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
2. Top with sliced flank steak and crumbled feta cheese, if desired.
3. Drizzle with balsamic vinaigrette dressing.
4. Serve immediately.

### 4. Flank Steak Pinwheels

This recipe is great as an appetizer or a party snack.

**Ingredients:**

* 1 Flank steak (about 1.5-2 pounds)
* 1/2 cup pesto
* 1/2 cup sun-dried tomatoes, drained and chopped
* 1 cup shredded mozzarella cheese
* Salt and pepper to taste
* Olive oil for searing

**Instructions:**

1. **Prepare the Flank Steak:** Butterfly the flank steak by slicing it horizontally almost all the way through, then open it like a book. This will give you a larger, thinner surface to work with. If the steak is very thick, you can pound it lightly to even out the thickness.
2. **Assemble the Filling:** Spread the pesto evenly over the entire surface of the flank steak. Sprinkle the sun-dried tomatoes and mozzarella cheese evenly over the pesto.
3. **Roll the Steak:** Starting from one end, tightly roll up the flank steak like a jelly roll. Secure the roll with kitchen twine at 2-inch intervals to hold it together.
4. **Sear the Pinwheel:** Heat a large skillet over medium-high heat. Add olive oil. Sear the flank steak roll on all sides until nicely browned. This will help seal in the flavors and give it a good crust.
5. **Bake the Pinwheel:** Preheat your oven to 375°F (190°C). Place the seared flank steak pinwheel on a baking sheet. Bake for about 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust baking time according to your desired level of doneness.
6. **Rest and Slice:** Remove the pinwheel from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
7. **Slice and Serve:** Remove the kitchen twine and slice the flank steak pinwheel into 1-inch thick slices. Arrange the pinwheels on a platter and serve warm.

## Tips for Success

* **Don’t Overcook:** Flank steak is best served medium-rare to medium. Overcooking will make it tough.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure your flank steak is cooked to the desired doneness.
* **Rest the Steak:** Resting the steak after cooking is crucial for allowing the juices to redistribute and resulting in a more tender and flavorful steak.
* **Slice Against the Grain:** Always slice flank steak against the grain to maximize tenderness.
* **Experiment with Marinades:** Don’t be afraid to experiment with different marinades to find your favorite flavor combinations.

## Troubleshooting

* **Tough Steak:** If your flank steak is tough, it’s likely overcooked or not sliced against the grain. Next time, cook it to a lower internal temperature and make sure to slice it correctly.
* **Dry Steak:** Dry steak can be caused by overcooking or not marinating long enough. Marinate for at least 30 minutes and cook to medium-rare or medium.
* **Unevenly Cooked Steak:** Uneven cooking can be caused by uneven heat on the grill or a flank steak that’s not uniform in thickness. Make sure your grill is preheated properly and use a meat mallet to pound the steak to an even thickness.

## Conclusion

Barbecuing flank steak is a simple and rewarding way to enjoy this flavorful cut of beef. By following these tips and recipes, you can consistently create tender, juicy, and delicious flank steak that’s perfect for any occasion. Whether you’re grilling it for tacos, salads, or a simple steak dinner, flank steak is sure to be a crowd-pleaser. So fire up the grill and get ready to enjoy the ultimate BBQ flank steak experience!