Broiling flank steak 101: step-by-step guide to perfectly cooked steak

Flank steak, with its bold flavor and chewy texture, is an excellent choice for grilling. However, cooking it under the broiler requires a precise technique to achieve the perfect balance of tenderness and caramelization. In this comprehensive guide, we will delve into the art of grilling flank steak under the broiler, providing step-by-step instructions, tips, and troubleshooting advice to ensure a mouthwatering and unforgettable culinary experience.

Choosing the Right Flank Steak

The quality of your flank steak will significantly impact the final result. Look for a steak that is bright red, well-marbled, and about an inch thick. Avoid steaks that are too thin or have excessive connective tissue.

Marinating the Flank Steak

Marinating the flank steak not only enhances its flavor but also tenderizes it. There are countless marinade options to choose from, but a simple combination of olive oil, soy sauce, garlic, and herbs will suffice. Marinate the steak for at least 4 hours, or up to overnight.

Preparing the Broiler

Preheat your broiler to the highest setting. If your broiler has a low and high setting, select the high setting. For electric broilers, preheat for 10 minutes, while gas broilers typically require 5 minutes.

Grilling the Flank Steak

1. Season the steak: Remove the steak from the marinade and pat it dry with paper towels. Season both sides with salt and pepper.

2. Place the steak on a broiler pan: Line a broiler pan with aluminum foil and place the steak on top. Ensure the steak is centered and not touching the edges of the pan.

3. Broil the steak: Broil the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:

• Rare: 125-130°F
• Medium-rare: 130-135°F
• Medium: 135-140°F
• Medium-well: 140-145°F
• Well-done: 145°F and above

Resting the Flank Steak

Once the steak is cooked, remove it from the broiler and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slicing the Flank Steak

Slice the flank steak against the grain into thin slices. This will help break down the chewy fibers and make the steak easier to eat.

Serving the Flank Steak

Serve the grilled flank steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Tips for Success

• Use a sharp knife: A sharp knife will ensure clean cuts and prevent the steak from tearing.
• Do not overcook the steak: Overcooked flank steak becomes tough and chewy.
• Let the steak rest: Resting the steak is essential for tenderness.
• Experiment with marinades: There are endless marinade options to choose from. Experiment with different flavors to find your favorites.
• Use a meat thermometer: A meat thermometer is the best way to ensure the steak is cooked to your desired doneness.

Troubleshooting

• My steak is tough: The steak may not have been marinated long enough or was overcooked.
• My steak is dry: The steak may not have been marinated or was not cooked at a high enough temperature.
• My steak is burnt: The broiler may have been too hot or the steak was cooked for too long.
• My steak is not cooked evenly: The broiler may not have been preheated properly or the steak was not placed in the center of the pan.

Answers to Your Most Common Questions

1. Can I marinate the steak for longer than overnight?

Yes, you can marinate the steak for up to 2 days. However, the longer you marinate it, the more tender it will become.

2. Can I use a cast-iron skillet instead of a broiler pan?

Yes, you can use a cast-iron skillet. However, you will need to preheat the skillet in the oven before placing the steak on it.

3. Can I cook the steak on a gas grill?

Yes, you can cook the steak on a gas grill. However, you will need to use the indirect heat method to prevent the steak from burning.