Grilled Flank Steak
- Active Time 15m
- Total Time 20m
If you don't use the five-spice rub, be sure to season the steak generously with salt, pepper, olive oil and perhaps some thyme and rosemary.
- 1 flank steak, about 24 ounces
- Five-Spice Rub, optional (see recipe)
- 1 tablespoon vegetable oil
- Coarse salt
- Sesame-Soy Sauce, optional (see recipe)
Companion recipe: Five-Spice Rub & Sesame-Soy Sauce
Just before lighting the fire, rub the steak with the Five-Spice Rub, if using, about 1 tablespoon per side.
When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), drizzle both sides of the flank steak with the vegetable oil and sprinkle lightly with salt. Grill the steak for 4 minutes on each side. Be sure to keep the thicker part over the hotter area of the fire and the thinner, tapered end over the cooler area.
It should be rare to medium rare at this point. Transfer the steak to a clean wooden carving board to rest for 2 to 3 minutes so the meat relaxes and the juices redistribute. To carve, cut very thin slices across the grain and on a 45-degree angle. Drizzle lightly with the Sesame-Soy Sauce, if you like.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
301 calories; 17g total fat; 88mg cholesterol; 109mg sodium; 0g carbohydrates; 0g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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