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June/July 2018

Grilled Flank Steak with Basil Dressing

A potent marinade can boost the flavor of your steak—if you know when to use it.

Why This Recipe Works

For a grilled flank steak with a char-kissed exterior and a perfectly cooked interior, we had to revisit the idea of the marinade. A wet marinade is the enemy of good browning. On top of that, the test kitchen has proven that marinades barely penetrate the surface of meat. But since salt and sugar (when applied far enough in advance) do dissolve and penetrate deep into the meat, we skipped the marinade and simply seasoned our steak with salt, sugar, and pepper. To cook this wedge-shaped cut to the same internal temperature from end to end, we set up our grill with a cooler side and a hotter side. After briefly grilling the entire steak on the hotter side, we positioned the steak so that the thinner portion was over the cooler side of grill to save it from overcooking. And finally, we converted our unused marinade—a vinaigrette of olive oil, basil, lemon, honey, garlic, and pepper—into a sauce that we drizzled over the perfectly grilled steak.

Ingredients

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Instructions

Serves 6

Ingredients

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Steak

1 (2-pound) flank steak, trimmed
2 teaspoons sugar
½ teaspoon salt
½ teaspoon pepper

Basil Dressing

¼ cup extra-virgin olive oil
¼ cup chopped fresh basil
1 shallot, minced
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon honey
1 garlic clove, minced
½ teaspoon red pepper flakes
½ teaspoon salt
¼ teaspoon pepper
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 6)

  • Calories 349
  • Cholesterol 102 mg
  • Fat 21 g
  • Sodium 421 mg
  • Saturated 6 g
  • Carbs 4 g
  • Trans 0g
  • Dietary Fiber 0 g
  • Monounsaturated 11 g
  • Sugar 3 g
  • Polyunsaturated 1 g
  • Protein 32 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 6

We season this steak with sugar in addition to salt and pepper to help promote browning during the relatively short cooking time.

1. FOR THE STEAK: Pat steak dry with paper towels and sprinkle with sugar, salt, and pepper. Transfer steak to plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

2. FOR THE BASIL DRESSING: Whisk all ingredients in bowl until well combined; set aside.

3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

4. Set wire rack in rimmed baking sheet. Clean and oil cooking grate. Place steak on hotter side of grill and cook (covered if using gas) until browned on both sides, about 2 minutes per side. Flip steak again and rotate so that thin end is over cooler side of grill and thick end remains over hotter side. Continue to cook (covered if using gas), flipping steak every 2 minutes, until thick end of steak registers 125 degrees (for medium-rare) or 130 degrees (for medium), 2 to 6 minutes longer.

5. Transfer steak to prepared rack, tent with aluminum foil, and let rest for 10 minutes. Transfer steak to carving board and cut in half lengthwise with grain to create 2 narrow steaks. Slice each steak thin on bias against grain. Transfer steak to shallow platter and pour dressing over top. Serve.

Sear, Flip, and Rotate

Flank steaks are considerably thicker on one end, so cooking them evenly requires some technique. We build a half-grill fire with a hotter and a cooler zone and start by searing both sides of the steak directly over the hotter side of the grill until browned. Then we position the steak with its thin end over the cooler side and its thick end over the hotter side to finish cooking.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.