Fathers Day: Espresso Balsamic Grilled Flank Steak
Father's Day will be here soon and your grill should be ready to try something new. Flank Steak is a wonderful cut of beef that that delivers great taste and is easy to grill. D'Avolio Espresso Balsamic Vinegar and Extra-Virgin Olive Oil used in the Espresso Balsamic marinade enhances the Flank Steak while keeping it tender.
However, it can be a little tricky to grill, because it is easy to overcook. Due to its low fat content and minimal marbling, it becomes tough if cooked past medium rare. Here's a quick guide on how to do it right! First of all, make sure the meat is at room temperature. Throwing cold meat on a hot grill will make it seize up, toughening it. Also, it will be more difficult to get the steak to cook evenly if the meat is cold or frozen in the center. Make sure the grill is hot - very hot. The key to keeping flank steak tender is to sear it quickly over high heat, so you must start with a hot grill or grill pan.
Flank steak is a relatively thin cut, usually about 3/4" to 1" thick in the center and slightly thinner on the ends. The natural shape of the meat makes it possible to cook the ends to a medium doneness while the thickest part stays rare, so you can please various palates with one steak. Place the meat on the grill and do not touch it for 3 minutes. If you move the meat at all, it will not form that delicious brown crust. After 3 minutes are up, turn the meat over and cook for an additional 3 minutes on the second side, again without moving the meat. Provided that your grill was hot enough, this should give you medium rare on the ends and rare in the middle. If you prefer it a little more done, increase the cooking time on each side to 4 minutes. Do not cook past medium rare, or the steak will be tough.
The last step is actually the most critical. When the meat is done, remove it from the grill and place it on a cutting board. Allow the meat to rest for at least 5 minutes before slicing. I cannot stress the importance of this resting time enough. If you cut into the meat when it's hot off the grill, the juices will all flow out onto your board and you'll be left with a very dry piece of meat. Allowing the meat to rest enables the juices to redistribute themselves through the meat, resulting in a juicy and succulent steak. When the meat has rested, determine the direction of the grain - in flank steak, the fibers run along the length of the steak, and you will want to cut across the grain, in thin slices. Cutting thinly across the grain gives you short fibers in each slice, resulting in more tender meat.