Trim any large pieces of fat that may burn on the grill and with a meat tenderizer pound both sides. Rub with salt, pepper and cumin, spray with olive oil (both sides) and roll in plastic wrap. This keeps the meat nice and red and also makes it easy to take out to your BBQ. Once your BBQ is nice and hot, place steak (unwrapped :-) onto grill for 2 minutes, turn 90 degrees to get a nice cross hatch for 1 minute, then flip and repeat. Your flank steak should be done in about 7 minutes for rare-plus, as we show in our picture.
If you like your meat medium-rare cook it for 4 minutes on each side.
We like to cut our flank steak into strips - be sure to cut against the grain of the steak, otherwise it will be hard to chew. Our flank steak is nice and soft, very moist and best of all very quick.
We usually serve it with Cayenne Sweet Potatoes and a light green salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2325.5mg||80 %|
|Potassium 1.7mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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