Flank steak, known for its robust flavor and affordability, is a popular choice for grilling. However, achieving perfectly cooked flank steak – tender, juicy, and full of flavor – requires understanding the nuances of grilling time and technique. This guide provides a detailed look at how long to cook flank steak on a gas grill, ensuring a delicious outcome every time.
Understanding Flank Steak
Before diving into the grilling process, it’s crucial to understand what flank steak is and why it responds well to certain cooking methods. Flank steak comes from the abdominal muscles of the cow. This cut is relatively thin and contains noticeable muscle fibers, which contribute to its characteristic texture. It’s a lean cut, which means it can become tough if overcooked.
Because of its structure, flank steak benefits from marinating and high-heat cooking methods like grilling. Marinating helps tenderize the meat and infuse it with flavor, while grilling allows for a quick sear that locks in juices and creates a desirable crust.
Factors Affecting Cooking Time
Several factors influence how long it takes to cook flank steak on a gas grill. Failing to consider these elements can result in an undercooked or overcooked piece of meat.
Steak Thickness
The thickness of your flank steak is the most significant factor determining cooking time. A thinner steak will cook much faster than a thicker one. Generally, flank steak is relatively uniform in thickness, but variations can still occur. Aim for steaks that are roughly ½ to ¾ inch thick for optimal results.
Grill Temperature
The temperature of your gas grill directly impacts the cooking speed. A higher temperature will sear the steak quickly, while a lower temperature will require a longer cooking time. Knowing how to control and maintain the grill temperature is essential.
Desired Doneness
Everyone has a preference for how well their steak is cooked. Rare, medium-rare, medium, medium-well, and well-done are the common levels of doneness. Each level requires a specific internal temperature, which influences the grilling time.
Marination
Marinating the flank steak can slightly affect cooking time. Marinades containing acidic ingredients like vinegar or citrus juice can tenderize the meat, potentially reducing the required grilling time by a small margin. However, the primary impact of marinating is on flavor and texture.
Ambient Temperature
The surrounding air temperature can also play a role. On a cold day, the grill may take longer to reach the desired temperature, and the steak might cook slightly slower compared to a warm day.
Preparing Your Flank Steak for Grilling
Proper preparation is key to achieving perfectly grilled flank steak. This includes marinating, trimming, and ensuring the steak is at the right temperature before hitting the grill.
Marinating for Flavor and Tenderness
Marinating flank steak is highly recommended. A good marinade will not only enhance the flavor but also help tenderize the meat. The duration of marination can vary, but ideally, you should marinate the steak for at least 30 minutes, and up to 24 hours in the refrigerator.
A simple marinade might include ingredients such as:
- Soy sauce
- Olive oil
- Garlic
- Worcestershire sauce
- Lemon juice or vinegar
- Herbs and spices
Experiment with different combinations to find your favorite flavor profile.
Trimming Excess Fat and Silver Skin
Before marinating, trim any excess fat or silver skin from the flank steak. Silver skin is a tough membrane that doesn’t break down during cooking and can make the steak chewy. Removing it will improve the texture of the final product.
Bringing the Steak to Room Temperature
Allow the marinated flank steak to sit at room temperature for about 20-30 minutes before grilling. This helps the steak cook more evenly, as it reduces the temperature difference between the surface and the center.
Grilling Techniques for Flank Steak
The grilling technique you use is critical for achieving the desired level of doneness and maximizing flavor. High heat and proper searing are essential for flank steak.
Setting Up Your Gas Grill
Preheat your gas grill to high heat, typically between 450°F and 500°F (232°C and 260°C). Ensure the grill grates are clean and lightly oiled to prevent sticking. Some grillers prefer to create a two-zone cooking area, with one side set to high heat for searing and the other side at a lower temperature for more controlled cooking.
Searing for Flavor
Place the flank steak directly onto the hot grill grates and sear for 3-4 minutes per side. This creates a flavorful crust and helps to lock in the juices. Avoid moving the steak around too much during searing to ensure even browning.
Adjusting Heat for Desired Doneness
After searing, you can reduce the heat to medium or move the steak to the cooler side of the grill to continue cooking to your desired level of doneness. Use a meat thermometer to accurately monitor the internal temperature.
Internal Temperature Guide
Here’s a guide to internal temperatures for different levels of doneness:
- Rare: 125-130°F (52-54°C)
- 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+)
Estimating Grilling Time
While internal temperature is the most accurate indicator of doneness, here’s a general estimate of grilling time for a ½ to ¾ inch thick flank steak on a gas grill set to high heat:
- Rare: 4-5 minutes total (2-2.5 minutes per side)
- Medium-Rare: 6-8 minutes total (3-4 minutes per side)
- Medium: 8-10 minutes total (4-5 minutes per side)
- Medium-Well: 10-12 minutes total (5-6 minutes per side)
- Well-Done: 12-15 minutes total (6-7.5 minutes per side)
Remember that these times are estimates, and you should always use a meat thermometer to ensure accuracy.
Resting and Serving Your Flank Steak
Resting the steak after grilling is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful final product. Proper slicing is also essential for maximizing tenderness.
Resting the Steak
Remove the flank steak from the grill and place it on a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes before slicing. This allows the muscle fibers to relax and reabsorb the juices.
Slicing Against the Grain
Flank steak has distinct muscle fibers that run lengthwise. To maximize tenderness, slice the steak thinly against the grain. This shortens the muscle fibers, making the steak easier to chew.
Serving Suggestions
Flank steak is incredibly versatile and can be served in various ways. It’s excellent as a main course, sliced and served with side dishes like roasted vegetables, potatoes, or salad. It’s also a popular choice for fajitas, tacos, and steak salads.
Troubleshooting Common Issues
Even with careful preparation and grilling, you might encounter some common issues. Here’s how to address them:
Tough Steak
If your flank steak is tough, it’s likely overcooked or not sliced correctly. Ensure you’re not overcooking the steak by using a meat thermometer. Always slice against the grain to shorten the muscle fibers.
Dry Steak
Dry steak can be caused by overcooking or insufficient marinating. Marinate the steak for at least 30 minutes to help retain moisture. Avoid cooking the steak beyond your desired level of doneness.
Uneven Cooking
Uneven cooking can result from inconsistent grill temperature or uneven steak thickness. Preheat your grill thoroughly and ensure the steak is relatively uniform in thickness. You can also use a two-zone cooking method to better control the cooking process.
Flare-Ups
Flare-ups occur when fat drips onto the flames. To prevent flare-ups, trim excess fat from the steak before grilling. You can also move the steak to a cooler part of the grill if flare-ups become excessive.
Advanced Grilling Tips for Flank Steak
Elevate your flank steak grilling game with these advanced tips:
Reverse Searing
The reverse sear method involves cooking the steak at a low temperature until it reaches just below your desired internal temperature, then searing it over high heat for a short period to create a crust. This method can result in a more evenly cooked steak.
Using a Smoker Box
Adding wood chips to a smoker box on your gas grill can infuse the flank steak with a smoky flavor. Use wood chips like hickory, mesquite, or applewood for a unique taste.
Experimenting with Marinades
Don’t be afraid to experiment with different marinade combinations to find your favorite flavor profiles. Consider using ingredients like ginger, chili peppers, or honey for added complexity.
Conclusion
Grilling flank steak on a gas grill is a straightforward process that yields delicious results when done correctly. Understanding the factors that affect cooking time, preparing the steak properly, using the right grilling techniques, and resting and slicing the steak correctly are all essential for achieving a tender, juicy, and flavorful final product. By following the guidelines and tips outlined in this guide, you can confidently grill flank steak to perfection every time. Remember that practice makes perfect, so don’t be afraid to experiment and refine your technique to create your ultimate grilled flank steak.
What is the ideal internal temperature for flank steak cooked on a gas grill?
Achieving the ideal internal temperature is crucial for a tender and juicy flank steak. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, target 135-145°F (57-63°C). Using a reliable meat thermometer is the best way to ensure accurate temperature readings.
Remember that the internal temperature will rise slightly after you remove the steak from the grill, a process called carryover cooking. Therefore, you should remove the steak from the grill when it is about 5 degrees below your desired final temperature. This will prevent overcooking and ensure a perfectly cooked flank steak.
How do I prepare flank steak for grilling on a gas grill?
Proper preparation is key to a delicious grilled flank steak. Start by trimming any excess fat or silver skin from the steak. Next, marinate the flank steak for at least 30 minutes, but preferably several hours or overnight, to tenderize the meat and infuse it with flavor. A good marinade typically includes an acid (like vinegar or citrus juice), oil, and seasonings.
Before grilling, remove the flank steak from the refrigerator and let it sit at room temperature for about 20-30 minutes. This allows for more even cooking. Pat the steak dry with paper towels to ensure a good sear. Finally, season the steak generously with salt and pepper or your preferred dry rub just before placing it on the grill.
What grilling technique is best for flank steak on a gas grill: direct or indirect heat?
Flank steak benefits most from high-heat grilling using the direct heat method. This is because flank steak is a relatively thin cut of meat that cooks quickly. Direct heat allows for a beautiful sear on the outside while maintaining a tender and juicy interior.
To grill using direct heat, preheat your gas grill to high heat (around 450-500°F or 232-260°C). Place the flank steak directly over the hot grates and cook for the recommended time, flipping as needed, based on your desired doneness. Keep a close eye on the steak to prevent burning.
How long should I cook flank steak on each side for medium-rare on a gas grill?
The cooking time for flank steak depends on the thickness of the steak and the heat of your grill. Generally, for a 1-inch thick flank steak cooked to medium-rare, you should grill it for approximately 4-5 minutes per side on a gas grill set to high heat.
Remember to use a meat thermometer to confirm the internal temperature. The recommended internal temperature for medium-rare is 130-135°F (54-57°C). Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.
How do I ensure my flank steak is tender after grilling?
One of the most important steps to ensure a tender flank steak is to properly marinate it. A marinade with an acidic component helps to break down the tough muscle fibers. Letting the steak rest after grilling is also crucial. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Furthermore, slicing the flank steak against the grain is essential. This shortens the muscle fibers, making the steak easier to chew. Look closely at the steak to identify the direction of the grain and slice perpendicular to it. A sharp knife will make this process easier and more effective.
What are some common mistakes to avoid when grilling flank steak on a gas grill?
One common mistake is overcooking the flank steak. Because it is a thin cut, it can quickly become tough and dry if cooked beyond medium. Using a meat thermometer is essential to avoid this. Another common error is failing to marinate the steak adequately. Marinading not only adds flavor but also helps to tenderize the meat.
Another mistake is not letting the steak rest after grilling. This crucial step allows the juices to redistribute, resulting in a more tender and flavorful steak. Additionally, forgetting to slice the steak against the grain can lead to a chewy texture. Following these tips will help you avoid these common pitfalls and achieve a perfectly grilled flank steak.
Can I use a marinade for flank steak that has sugar in it when grilling on a gas grill?
Yes, you can use a marinade containing sugar, but with caution. Sugar in a marinade can caramelize beautifully and add a wonderful flavor, but it can also burn easily on the high heat of a gas grill. Therefore, careful monitoring is crucial to prevent charring or burning.
To mitigate the risk of burning, consider using a lower heat setting on your grill after initially searing the steak. You can also apply the sugary marinade towards the end of the cooking process to minimize exposure to high heat. Frequent basting with the marinade and close attention to the steak will help you achieve a delicious, caramelized crust without burning.