BBQ FLANK STEAK

Flank steak is one of the best cuts for the grill: lean, quick-cooking, and full of beefy flavor when handled right. The marinade here does the heavy lifting. Brown sugar, soy sauce, dry mustard, lemon juice, garlic, and olive oil create a basting sauce that caramelizes on the high heat of the grill into a crust that’s savory, slightly sweet, and deeply browned.

Two hours minimum in the marinade is non-negotiable for flank steak. This is a tougher cut, and the acid from the lemon juice begins to break down the surface fibers, making the meat more tender. The recipe even notes these are best tenderized before marinating: score the surface lightly with a knife in a crosshatch pattern for best results.

Three to five minutes per side is all this needs on a hot grill. Flank steak wants to be served medium-rare to medium; go past that and the lean muscle fibers tighten and toughen.

Pro Tips

• Always slice flank steak against the grain — the muscle fibers run lengthwise, and cutting across them shortens them for a much more tender bite
• Rest the steak at least 5 minutes under foil before slicing; the juices redistribute
• Bring steaks to room temperature for 30 minutes before grilling for more even cooking
• Reserve some marinade before adding the raw meat to use for basting during cooking (don’t use marinade that touched raw meat)