Grilled Flank Steak: The Ultimate Guide to Tender, Flavorful Results

Huli Huli Chicken: just the name conjures up images of sun-drenched beaches, the scent of smoky kiawe wood, and the irresistible taste of sweet and savory glazed chicken. Have you ever tasted something so delicious that it instantly transports you to a happy place? That’s exactly what this Hawaiian barbecue staple does for me, and I’m thrilled to share my version of this iconic dish with you!

The story of Huli Huli Chicken begins in the 1950s, with Ernest Morgado, a Honolulu businessman. He barbecued chicken marinated in his mother’s secret sauce at a farmers’ gathering. The crowd went wild! The term “Huli,” meaning “turn” in Hawaiian, refers to the method of cooking the chicken – constantly flipping it over an open flame to ensure even cooking and that beautiful, caramelized glaze. This cooking method is essential to creating authentic Huli Huli Chicken.

What makes this chicken so beloved? It’s a symphony of flavors! The marinade, typically a blend of soy sauce, brown sugar, ginger, garlic, and pineapple juice, creates a sweet, savory, and slightly tangy profile that’s simply addictive. The constant turning over the fire ensures the chicken is incredibly juicy and tender, with a crispy, caramelized skin that’s bursting with flavor. Whether you’re grilling it at a backyard barbecue or baking it in the oven, Huli Huli Chicken is guaranteed to be a crowd-pleaser. Get ready to experience a taste of paradise!

this Recipe

Ingredients:

• 2 lbs Flank Steak, about 1 inch thick
• 1/4 cup Olive Oil, extra virgin
• 1/4 cup Balsamic Vinegar
• 2 tablespoons Soy Sauce, low sodium
• 2 tablespoons Worcestershire Sauce
• 2 cloves Garlic, minced
• 1 tablespoon Dijon Mustard
• 1 tablespoon Brown Sugar, packed
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary
• 1/2 teaspoon Black Pepper, freshly ground
• 1/2 teaspoon Red Pepper Flakes (optional, for heat)
• 1 teaspoon Salt, or to taste
• Fresh Parsley, chopped, for garnish

Marinating the Flank Steak

Okay, let’s get started! The key to a truly amazing grilled flank steak is a good marinade. This not only infuses the meat with flavor but also helps to tenderize it. Trust me, you don’t want to skip this step!

1. Prepare the Marinade: In a medium-sized bowl, whisk together the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, Dijon mustard, brown sugar, dried thyme, dried rosemary, black pepper, and red pepper flakes (if using). Make sure the brown sugar is fully dissolved. This marinade is a powerhouse of flavor, combining savory, sweet, and tangy notes.
2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. If using a bag, squeeze out any excess air and seal it tightly. If using a dish, turn the steak a few times to coat it well.
3. Refrigerate: Place the bag or dish in the refrigerator and let the steak marinate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender it will become. I usually aim for at least 4 hours, but overnight is ideal. If you’re short on time, even 30 minutes will make a difference, but the longer, the better!
4. Turn Occasionally: If marinating in a dish, turn the steak occasionally to ensure even marinating. This helps the marinade penetrate all sides of the meat.

Preparing the Grill

While the steak is marinating, let’s get the grill ready. A hot grill is essential for searing the steak and creating those beautiful grill marks.

1. Clean the Grill: Preheat your grill to high heat (around 450-500°F or 232-260°C). Make sure the grill grates are clean. Use a grill brush to remove any leftover debris from previous grilling sessions. A clean grill is crucial for preventing the steak from sticking.
2. Oil the Grates: Lightly oil the grill grates with cooking oil. You can use a high-heat oil like canola or vegetable oil. This will further prevent the steak from sticking and help create those perfect grill marks. I like to use a folded paper towel soaked in oil and held with tongs to carefully wipe the grates.

Grilling the Flank Steak

Now for the main event! Grilling the flank steak is quick and easy, but it’s important to pay attention to the internal temperature to avoid overcooking it.

1. Remove from Marinade: Remove the flank steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This will help it sear properly and prevent it from steaming.
2. Season with Salt: Season the steak generously with salt on both sides. Remember, the marinade already has some salt, so adjust accordingly.
3. Grill the Steak: Place the flank steak on the preheated grill. Grill for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. For medium, grill for 5-6 minutes per side. For medium-well, grill for 6-7 minutes per side.
4. Use a Meat Thermometer: The best way to ensure the steak is cooked to your liking is to use a meat thermometer. Insert the thermometer into the thickest part of the steak.
   • For medium-rare (130-135°F or 54-57°C)
   • For medium (135-145°F or 57-63°C)
   • For medium-well (145-155°F or 63-68°C)
   • For well-done (155°F+ or 68°C+) – I don’t recommend cooking flank steak to well-done, as it can become tough.
5. Sear for Grill Marks: If you want those beautiful grill marks, rotate the steak 45 degrees halfway through cooking on each side. This will create a crosshatch pattern.
6. Avoid Overcrowding: If you’re grilling multiple steaks, avoid overcrowding the grill. This can lower the temperature and prevent the steaks from searing properly.

Resting and Slicing the Steak

This is a crucial step that many people skip, but it’s essential for a juicy and tender steak. Resting allows the juices to redistribute throughout the meat.

1. Rest 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 at least 10 minutes, or even up to 15 minutes. Don’t skip this step! It makes a huge difference.
2. Slice Against the Grain: This is the most important part! Flank steak has very distinct muscle fibers, and slicing with the grain will result in a tough and chewy steak. Find the direction of the grain and slice the steak thinly against it. This will shorten the muscle fibers and make the steak much more tender.
3. Angle the Knife: When slicing, angle your knife slightly to create wider slices. This will further enhance the tenderness.

Serving and Garnishing

Now that the steak is grilled, rested, and sliced, it’s time to serve it up! There are so many ways to enjoy grilled flank steak.

1. Garnish: Sprinkle the sliced steak with fresh chopped parsley for a pop of color and freshness.
2. Serving Suggestions:
   • As a Main Course: Serve the sliced flank steak with your favorite sides, such as roasted vegetables, mashed potatoes, rice, or a salad.
   • In Tacos or Fajitas: Use the sliced flank steak as a filling for tacos or fajitas. Add your favorite toppings, such as salsa, guacamole, sour cream, and cheese.
   • In Salads: Top a salad with sliced flank steak for a protein-packed and flavorful meal.
   • In Sandwiches: Use the sliced flank steak to make delicious sandwiches or wraps.
   • With Chimichurri Sauce: Serve the steak with a vibrant chimichurri sauce for an extra burst of flavor.
3. Storage: Store any leftover flank steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.

Tips for Success

• Don’t Overcook: Flank steak is best served medium-rare to medium. Overcooking will make it tough and dry.
• Let it Rest: Resting the steak is crucial for a juicy and tender result.
• Slice Against the Grain: This is the most important tip for ensuring a tender steak.
• Use a Meat Thermometer: A meat thermometer is the best way to ensure the steak is cooked to your desired level of doneness.
• Experiment with Marinades: Feel free to experiment with different marinades to find your favorite flavor combination.

Conclusion:

So, there you have it! This Grilled Flank Steak recipe is truly a game-changer, and I genuinely believe it deserves a spot in your regular dinner rotation. Why? Because it delivers incredible flavor with minimal effort. We’re talking juicy, tender steak infused with a vibrant marinade that will have your taste buds singing. It’s quick enough for a weeknight meal but impressive enough to serve to guests. What more could you ask for?

But the best part? It’s incredibly versatile! While I’ve outlined my go-to method, feel free to experiment and make it your own. For a spicier kick, add a pinch of red pepper flakes to the marinade. If you prefer a sweeter profile, a touch of honey or maple syrup works wonders. And don’t be afraid to play around with different herbs and spices to create your signature flavor combination. Think rosemary and thyme for a more classic taste, or cilantro and lime for a zesty, Southwestern twist.

Serving suggestions are endless! I personally love slicing the Grilled Flank Steak thinly and serving it over a vibrant salad with a tangy vinaigrette. It’s also fantastic in tacos or fajitas, adding a protein-packed punch to your favorite Mexican dishes. For a heartier meal, pair it with roasted vegetables like asparagus, bell peppers, and onions. And of course, a side of creamy mashed potatoes or crispy fries is always a welcome addition.

Another fantastic variation is to use the grilled flank steak in a steak sandwich. Imagine thinly sliced, perfectly grilled steak piled high on a crusty baguette with caramelized onions, melted cheese, and a smear of horseradish mayo. Trust me, it’s a sandwich you won’t soon forget! You could also use it as a topping for homemade pizzas or flatbreads, adding a gourmet touch to your pizza night.

Don’t limit yourself to just dinner either! Leftover grilled flank steak is amazing in breakfast burritos or frittatas. Dice it up and add it to your morning scramble for a protein-packed start to the day. The possibilities are truly endless!

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experiences. Give this Grilled Flank Steak a try, and let me know what you think! Did you make any modifications to the marinade? What sides did you serve it with? Did you try any of the variations I suggested? Share your photos and stories in the comments below – I’m always eager to see your culinary creations and learn from your experiences.

Cooking should be fun and creative, so don’t be afraid to experiment and make this recipe your own. I truly believe that this grilled flank steak recipe will become a staple in your kitchen, and I’m excited for you to discover its deliciousness. So, fire up the grill, gather your ingredients, and get ready to enjoy a truly unforgettable meal. Happy grilling!