Flank steak, which boasts a wealthy, beefy taste, is a superb minimize of meat to throw on the pit.
It is skinny, so it cooks fairly shortly. And it does not take loads of prep work, so no mixing up marinades.
One barely sudden ingredient: sugar. It helps in browning the meat.
For a brilliant counterpoint, whip up this simple herb sauce with contemporary parsley, garlic, lemon juice and, once more, just a bit sugar.
Grilled Flank Steak with Garlic-Herb Sauce
Makes 4-6 servings. Recipe by America’s Take a look at Kitchen.
1 (2-pound) flank steak, trimmed
1 teaspoon sugar, divided
Salt and pepper
1 cup minced contemporary parsley
⅓ cup extra-virgin olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1. Pat steak dry with paper towels, sprinkle with ¾ teaspoon sugar, and season with salt and pepper. Mix parsley, olive oil, lemon juice, garlic, remaining ¼ teaspoon sugar, ¼ teaspoon salt and ¼ teaspoon pepper in small bowl and put aside for serving.
2. For a charcoal grill: Open backside vent fully. Mild giant chimney starter stuffed with charcoal briquettes (6 quarts). When high coals are partially lined with ash, pour evenly over half of grill. Set cooking grate in place, cowl and open lid vent fully. Warmth grill till scorching, about 5 minutes.
3. For a fuel grill: Flip all burners to excessive, cowl and warmth grill till scorching, about quarter-hour. Depart major burner on excessive and switch different burner(s) to medium.
4. Clear and oil cooking grate. Place steak on hotter facet of grill. Prepare dinner (lined if utilizing fuel), turning as wanted, till flippantly charred and meat registers 120 to 125 F (for medium-rare), 8 to 12 minutes.
5. Switch steak to carving board, tent with aluminum foil and let relaxation for five to 10 minutes. Slice steak in opposition to grain very skinny on bias and serve with garlic-herb sauce.
