Since installing my new wood-pellet grill, I've been in a grilling frenzy. I've especially been loving grilled flank steak. Not only is it one of the leanest cuts recommended by the American Heart Association, it's also nearly impossible to mess up. While lean, flank steak is such a soft cut of beef that you don't have to worry about it being too tough after cooking. Check out this recipe I whipped up, and try it for yourself.
- 32 oz lean flank steak
- 1 tbsp garlic, minced
- 1½ tbsp paprika
- 1½ tbsp crushed red pepper flakes
- 2 tbsp, ground black pepper
- 1 pinch sea salt
- 1 spray olive oil
- Set grill or oven to 275 degrees F.
- Spray the tops of the flank steak with olive oil. Add the seasonings, and rub them into the meat, ensuring the top side has "texture." This means you can see the red pepper and black pepper.
- Place the flank steak on the grill with the seasoned-side facing down, or place the steaks in the oven on a wire baking rack.
- Cook the meat for about 18-20 minutes, then flip it over and cook for an additional 7-10 minutes. Reduce the heat on the grill, and allow the wood pellets to smoke and flavor the meat for an additional 5-7 minutes if grilling, or if baking, just cook until the meat is cooked to desired readiness. Most people prefer flank steak cooked to medium.
- Remove from the heat and garnish with fresh parsley and lime juice. Slice by cutting across the grain of the meat, and enjoy!