Chef notes

Tossing a steak on the grill is one of summer’s greatest joys and conveniences. Not only does this cooking method add a smoky char to the beef, but there’s no splattering of oil all over the stovetop or, worse yet, setting off the fire alarm.

Rib-eye and T-bone steaks are great, but if you’re looking for a cut that’s budget-friendly and cooks up quickly as a weeknight dinner, look no further than flank steak. The lean cut of beef is usually around an inch thick and comes from the cow’s lower chest or stomach muscle. Because it has little fat, flank can be tough and chewy without the proper prep—salting or marinating ahead of time tenderizes the meat, which means a bit of advanced prep is required.

Cooking the perfect flank steak only requires two ingredients and a hot grill, but a few basics will yield the juiciest results. This recipe calls for salting the steak at least an hour ahead of time, then having the meat come to room temperature so you can get the most even cook. Resting the steak once it’s grilled allows the juices to redistribute. Finally, slicing against the grain will give you tender, rather than chewy, bites.

Serve the steak as is or with your favorite sauce — a bright zippy chimichurri or lemon garlic sauce would both taste. Round out your meal with a big crunchy summer salad, ears of grilled corn or pasta salad.

Technique Tip: This cut of beef is great for marinating, so feel free to use your favorite marinade for additional flavor.

Swap Option: Flank steak can also be cooked on the stovetop. A cast-iron pan is best since it holds heat evenly for a good sear.

Ingredients

2 pounds flank steak

1 tablespoon kosher salt

Fulfilled by

Preparation

Line a sheet tray with aluminum foil. Add the flank steak and salt on both sides. Place in the refrigerator and let rest for at least 1 hour and no more than 12. During the final 45 minutes, remove from the fridge so it gets to room temperature.

Heat up your grill to a medium-high heat and grease it, if needed. Put the steak on the grill for 2 to 4 minutes and then flip it over. Cook for another 3 to 4 minutes or until it reaches an internal temperature of 125 to 130 F. Remove from the grill and let the meat rest for 5 to 10 minutes (you can tent with foil if you want to keep it warm).

When you are ready to eat, slice the meat into thin slices against the grain, ensuring that you are cutting perpendicular to where the lines of the meat run. Top with a flavorful sauce to serve.