|Flank Steak by thebittenword.com on Flickr|
*Score the steak:: Using a sharp knife, make several shallow cuts in a crisscross pattern on both sides of the flank steak. Scoring the steak in this manner will prevent it from curling during grilling or broiling.
*Marinades with oil are best: A flavorful marinade that includes a little oil will help keep flank steak tender and prevent it from drying out while it grills or broils. One of my favorites is Bone Suckin' Yaki, which is also great for basting and grilling. If you like a marinade that doesn't already have some oil, simply mix in a tablespoon or so before marinating the steak. That's what I do when I use Ole Ray's Steak & Brisket Sauce, which is fabulous on venison as well as flank steak.
|Bone Suckin' Yaki|
*Use a cold broiler pan or grilling grate: If broiling the flank steak, place the meat on the rack of an unheated broiler pan. If grilling, remove the grill grate if possible (and make sure it's clean!) before lighting your coals so that it stays cool, and then carefully replace it when you're ready to place the flank steak on the grill. Using a cold pan or grill grate will help keep the meat from sticking.
*Don't over-cook: For best results, broil 3 to 4 inches from heat for 4 to 5 minutes, then baste with marinade and broil for another 4 to 5 minutes for medium-rare doneness (and only a little longer for medium). If grilling, follow the same directions and grill over indirect heat. Remove the meat from the broiler or grill just before you think it's ready to come off, because it will continue to cook a bit due to residual heat. Let the meat "rest" for at least 5 minutes to set before you slice it.
*Slice across the grain: To serve, use a very sharp knife to thinly slice the flank steak across the grain.