Master Flank Steak

Two ingredients, one grill, four happy people. The genius of this method is the layered marinade approach: barbecue sauce gets poured between the steaks rather than just slathered on top, so every surface picks up flavor while the meat tenderizes for several hours in the fridge.

Flank steak is a lean, full-flavored cut that responds beautifully to a marinade and a hot, fast grill. The natural acidity in most barbecue sauces breaks down the muscle fibers slightly, which makes the long-grained cut easier to chew when sliced thin against the grain.

Pro Tips

• Use a glass or stainless-steel dish only. Aluminum reacts with the acidic barbecue sauce and creates a metallic taste that ruins the meat.
• Marinate at least 4 hours but no longer than 8. Pushing past 8 hours starts to break the surface texture down into a mushy outer layer.
• Cook over high direct heat for a hard sear. Flank steak is best in the medium-rare range (130°F to 135°F internal / 55°C to 57°C); anything past medium turns it tough and chewy.
• Slice thinly against the grain, on a sharp diagonal. The long meat fibers in flank steak are the difference between tender and rubbery, and proper slicing is more important than how you cooked it.

Variations

• Use a homemade chimichurri marinade instead of barbecue sauce for an Argentine-style steak.
• Add 2 tablespoons of soy sauce, a tablespoon of sesame oil, and minced garlic to the BBQ sauce for an Asian-inspired version.
• Top sliced steak with crumbled blue cheese and crispy fried onions for a steakhouse presentation.