Weber Grilled Flank Steak {Served on Toast with Crispy Fried Onions!}
I got the chance to fire up my grill over the weekend after I found a beautiful two pound flank steak on sale. It had been a while since I had grilled a steak and it was a welcome opportunity to use my Weber Traveler.
Stick with me and we will cover:
- How to Marinate the Flank Steak
- How to Grill the Flank Steak
- How to Serve the Flank Steak
Let’s get started!
How to Marinate the Flank Steak
When it comes to marinades the key is to keep it Simple and Salty.
There are a lot of marinade recipes that call for lots of aromatics and herbs (check out this tri tip marinade as an example) but what you need for a flank steak is something salty to penetrate the meat and relax the proteins. A flank steak can be tough so the tenderization provide by a salty marinade is quite beneficial.
If you are looking for a commercial marinade then I can suggest Dale’s Marinade. If you want to make your own marinade then here is a simple but highly effective recipe:
Flank Steak Marinade Recipe
- 1 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup balsamic vinegar
Put the steak in a ZipLoc bag along with the marinade and let it soak at room temperature for about an hour. I like to flip the bag over and sort of squeeze things around to make sure there is a good even coverage.
By the way, keep the bag in baking dish just in case it leaks 😉
After the steak has marinated for an hour remove it from the plastic bag and pat dry with paper towels.
Grill the Flank Steak with High Heat
We are not being subtle with this steak. Although I sometimes like to smoke a flank steak for this cook I was just hitting it with high heat.
I turned my Weber Traveler to High and let it preheat for 15 minutes. The preheat step is important as it gives the heavy cast iron grates time to get scorching hot and it burns off residual crud so you get better grill marks.
Right before the steak goes onto the grill brush off the grates so you have a clean surface to work with.
Your grill should be running at around 550-600F.
Place the steak on the grill and follow this pattern:
- Grill for three minutes.
- Rotate the steak by 90 degrees and grill for three more minutes.
- Flip the steak over and grill for three minutes.
- Rotate the steak by 90 degrees and grill for three more minutes.
- Check the internal temperature with a digital thermometer and remove from the grill when an internal temperature of 135F is reached in the thickest part of the steak.
Tent the steak with aluminum foil and allow to rest while the rest of the meal is being prepped.
How to Serve the Flank Steak
Flank steak is pretty similar to skirt steak and there are a hundred different ways that you can serve them including:
- Fajitas
- Tacos
- Steak Salad
- Breakfast Burritos
For this steak I decided to make “Steak Bruschetta”.
While the steak was resting I used the Weber Traveler to toast up slices of sourdough that had been lightly sprayed with cooking oil.
The toasts needed about three minutes per side but keep an eye on things as the heat distribution on he Traveler isn’t perfect and some toasts finish faster than others.
I sliced the flank steak against the grain and then cut those slices into bites.
The bite sized pieces of flank steak went onto the toasts with diced tomatoes and steak sauce and then topped with crispy fried onions.
And yes, this stuff was freaking delicious!
Grill on!
Weber Grilled Flank Steak
Equipment
- Weber Gas Grill
Ingredients
- 1 Flank Steak about 2 pounds
- 1 cup Soy Sauce
- 1/4 cup Worcestershire Sauce
- 1/4 cup Balsamic Vinegar
Instructions
- Combine the soy sauce, Worcestershire sauce and balsamic vinegar in a one gallon Ziploc bag.
- Add the steak to the marinade and let it rest at room temperature for one hour.
- Remove the steak from the marinade and pat dry with paper towels.
- Preheat your Weber grill on High for 15 minutes.
- Grill the steak for 6 minutes per side until an internal temperature of 135F is reached in the thickest part of the steak.
- Let the steak rest for 10-15 minutes while you prepare the remainder of the meal.
- Slice the steak thinly across the grain and serve.
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