Grilled Flank Steak
A flank steak is lean and boneless, but it’s not tender: It comes from the underside of the cow, and on its own it’s thin and tough. But it’s awfully flavorful and worth cooking—if you season and sear it right, you can bring out its rich, beefy essence and its pleasingly chewy texture. It’s good on its own with a baked potato, but it’s also great to throw on top of a Caesar salad, or stuff slices into tacos and burritos. Make sure you always cut a flank steak against the grain for maximum tendernes
Ingrediënten
- 1 tablespoon Jack’s Old South Hickory Rub or make your own see this page
- 3 tablespoons dark beer
- 3 tablespoons Jack’s Old South Hickory Sauce or make your own see this page
- 2 teaspoons brown sugar
- 2 1½-pound flank steaks
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructies
- In a medium nonreactive bowl, combine the rub, beer, sauce, and sugar.
- Heat a charcoal or gas grill to medium-high heat, about 400°F, making sure your grate is clean and well oiled.
- Arrange the steaks on a baking sheet and rub them all over with the spice and beer mixture.
- Let the steaks stand for 10 minutes to absorb the rub.
- Season the steaks lightly with salt and pepper.
- Grill them uncovered, turning once, until the steaks are medium rare, about 8 minutes total cooking time.
- Transfer the steaks from the grill to a cutting board.
- Let the steaks rest for 10 minutes.
- Slice the meat diagonally against the grain in ¼-inch slices.
- Serve immediately.
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