This ale marinated grilled flank steak is great served on its own or with a side of salsa. Or try it as an ingredient in tacos, sandwiches, and fajitas!
This ale-marinated grilled flank steak recipe was created for SABER Grills by Chef Chris Koetke.
Flank steak is one of the great flavorful cuts of beef on the cow. It’s a thin muscle from the bottom abdomen and has characteristically well-defined meat fibers that all run visibly in one direction.
The flank comes from a strong, well-exercised part of the cow, so it is a chewier cut of beef. Thus, proper cooking, and especially cutting, will determine if the end product is exceptional or unappealingly chewy.
Choosing the best flank steak
Flank steaks are one of the budget steaks. They are rich in flavor, but they are a tougher cut. When choosing a flank steak, you want to look for a bright red cut. Look for a piece that is uniform in thickness so that it cooks evenly.
How to cut flank steak
The grain is very apparent in the flank. You want to cut across the grain so that the meat will be more tender.
Marinade flank steak for more flavor and tenderness
Many chefs like to first marinade the flank steak. If you choose to marinate the steak, use one with acidity. The acid will further tenderize the steak. You can use wines, vinegars, citrus juices, fruit juices, etc. Given the full-flavored nature of this steak, it supports intensely flavored marinades.
Two key factors to cooking flank steak
Marinating aside, to ensure that the final piece of meat is tender, there are two factors that will radically affect the end product. The first is how much the flank steak is cooked. In my estimation, a very rare or a well-done flank steak is simply not tender. If this is how you like to eat your steak, I would recommend choosing a different cut of meat.
The second factor – which is by far the most important thing you can do to guarantee a superlative result – is to let the steak rest for five minutes after grilling and then, slice it properly. I never serve flank steak as a hunk of meat on a plate. It is simply too hard for most people to cut properly on their plates. Rather, I slice the flank steak for them—always across the grain—in as thin a slice as possible. If you can literally slice it paper-thin, it will yield a steak the will melt in your mouth. Thus, you get the best of both worlds–great flavor and tenderness.
Bring on the Heat
When it comes to the actual grilling process, the intense heat of the SABER® Grill is perfect for flank steak. The reason is that a flank steak is a thinner cut of meat, so you want to be sure to use all the intense, high heat of the SABER® to maximize the external browning while still leaving the inside medium rare to medium.
This recipe is great served on its own or with a side of salsa. Thinly sliced, it is also great as an ingredient for tacos, sandwiches or fajitas.