A flank steak or flap meat is a beef cut from the stomach muscle, perfectly suited for grilling. As long as it has the right marbling, that is; it needs to have a good amount of intramuscular fat. On the grill, this fat will melt and give the meat flavor and tenderness. Flank steaks don’t usually have a layer of fat on the outside, so you can keep grilling without having to worry about billowing thick, white smoke.
This is a cut of work meat, a muscle that during the cow’s life saw a lot of action. Therefore it will be less tender than strip steak, so it’s not a bad idea to use a marinade. This recipe gives you the option of grilling it plain or using the marinade. When serving, it’s very important to cut thin slices against the grain. It’s very easy to determine the direction of the grain in a flank steak. It’s more or less a half-moon of meat strips.
You can serve this as a main course or use it for steak strips in a salad or wrap.
You Will Need
Make the marinade (if using): Mix the onion, sweet peppers, garlic, jalapeño, cilantro, lime juice, oil, and cumin in a shallow pan and then rub the flank steak with the mixture. Let it marinate in the fridge for 4 hours.
Fire up the kamado with the cast-iron grid to 450°F (230°C). Create a triangle of three hot spots broad enough to grill the entire flap of meat.
Grill the beef: Take the flank steak out of the fridge (if you marinated it, take the beef out and keep the marinade for later use; see Tip below) and dab it dry. Sprinkle it with salt and thoroughly rub it in.
Take the flank steak out of the kamado and place it on a cutting board. Because the meat tapers off at the edges, you can most likely immediately cut and serve those parts. A nice internal temperature is between 127 and 132°F (53 and 56°C), depending on the cut. The thin part will be done slightly earlier.
The middle part will probably still be red. Cut two or three thick strips from the center piece and put these back on the grill. Cook only the red sides and turn the strips over after 1 minute.
Briefly let the meat rest on the cutting board and cut it perpendicular to the grain, into strips about ¼ inch (6 mm) wide. Generously season them with pepper and sprinkle with salt.
If you used marinade, briefly bring it to a boil and serve with the meat as a warm dressing.