Delicious steak! How do you like it, rare, medium-rare or well done? I am medium rare to a well-done type of person… or at least somewhere in between.
I desperately wanted to grill this one the other day or at least smoke it, but the continuous rain kept me from doing it, so the next best thing was grilling it under the broiler.
The fragrant spices were perfect, and it tasted really tasty. You know Flank Steak could be a bit chewy or tough, but I think it depends on where you buy your meat, as well as how old it was.
The flank makes a mean fajita, and it’s also an excellent choice for bibimbap, stir-fries, or even Philly cheesesteak.
I got to say that this method of cooking a steak is popularly called London Broil. Tougher pieces of meat, commonly, flank or top round steak, are left to marinate overnight, and then broiled under high heat and served by thinly slicing the meat across the grain.
I typically served it low carb for my family. Well, kids had bread, of course. However, my lovely husband and I enjoyed it with some oven roasted ranch cauliflower cooked in steak dripping.
The other dish was sauteed cabbage in garlic Alfredo sauce, which was perfect. Needless to say, we inhaled this delicious meal.
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Broiled Flank Steak
Easy and delicious recipe for the best Broiled Flank Steak
- 1 1/2 to 2 pounds Flank Steak
For the marinade:
- 2 tablespoons Lemon Juice Lime juice, Vinegar, or similar acid for tenderizing the meat
- 2 tablespoons Olive Oil
- 2 Cloves Garlic grated or pressed in a garlic press
- 2 teaspoons Kosher Salt
- 1 tablespoon per side Grill/Barbecue Spices
- Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9×13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
Marinate for about 3 hours (it can marinate overnight in the fridge, covered). Cover the dish and place the steak in the fridge for at least 1 hour. Turn the steak occasionally maybe after minutes. If you leave it overnight try to flip after a couple of hours.
- Heat the broiler and prepare the pan: Set your broiler to its highest setting. Place an oven rack a few inches below the broiler element.
- Drizzle the pan with oil and place the steak on.
Remove the steak from the marinade, shake off the excess, and place it in the middle of the broiler pan. Place the pan it under the broiler. Cook for 7-10 minutes per side. This all depends on your taste; rare, medium rare or well done.
The steak is done when the edges are a bit charred and crispy, and you see some dark searing on the top. Using your meat thermometer, check the temperature in the thickest part with an instant-read thermometer: 115F to 120F for a rare steak, 120F to 125F for a medium-rare steak, and 140F to 145F for medium-well steak.
- Note that If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it’s becoming too crisp on the edges.
- This is a very important part Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
- Slice the steak into very thin slices using a sharp knife, cutting against the grain. Transfer the slices to a serving platter, then pour the juices from the pan and cutting board over the meat and toss to coat.
Grilled Flank Steak: Instead of broiling, you can also grill flank steak over very high heat on a gas or charcoal grill. The cooking times are the same.
You may marinate this from 3 hours to overnight. The Flank steak takes marinates very well so it will tenderize.