Score the surface: Slice the surface of your flank steak.
Do not cut in too deep.
These shallow cuts are made so that the heat and flavors penetrate deeper in.
Always cut against the grain of the meat.
Flank can be a thick cut of meat, compared to others.
Whether you choose a dry rub, or a marinade, be sure to saturate the meat and “massage” it through.
For marinades, the minimum we recommend is 30 minutes in the refrigerator.
A maximum can be up to 3 days, especially if left in the freezer.
The same thing goes for rubs.
The key difference is that rubs are not liquid, so they will adhere to the meat throughout the cooking process.
That is how you will taste the flavor.
In contrast, marinades will penetrate more.
Nevertheless, both methods are equally effective.
As your flank steaks marinate, or rest while the dry rub infuses its flavors, think about what to do with the seasonings you just used right before grilling the meat.
Get a nice, sealed container (or zip lock bag),and plan on transferring the leftover seasonings (whether extra marinade or dry rub) so that you can use them to coat the meat throughout the cooking process.
Wait until your grill reaches the goal temperature (more on that later).
Rub in the leftover dry rub, or soak your steaks in the leftover marinade.
Be very generous, so you can intensify the flavor of the meat, and maximize the use of your seasoning products.
If you are cooking with a gas grill, set it to high and close the lid.
If cooking with a charcoal grill, add the charcoal to the bottom of the grill.
Cover the entire surface.
Carefully, light up the charcoal.
At first, it will burn with high flames showing.
Eventually, it will die down.
Let the charcoal transform from black to grey.
At this point you grill (the actual rack) will be very hot, which is good, as it ensures that the meat’s surface will get a nice, toasty texture while the natural juiciness of the meat will be preserved inside.
Use a marinade or a grilling brush to keep coating the meat with the leftover seasonings.
There is nothing wrong with “over coating."
As a matter of fact, it makes the meat crunchier while protecting the texture inside.
Your steak should look seared, brown, crispy, with some “burnt” or blackened edges.
Cut the meat against the grain, and slice to see whether your steak it is cooked to your liking.
If the steak is too rare for your taste, just place the meat back on the grill and cook in low heat until it reaches your desired finish.
After removing the steaks from the grill, let them rest on a clean plate and cover them with aluminum foil.
Be sure not to serve and cut the meat with the same utensils you used when the meat was raw.
Cut the meat against the grain and serve with your favorite side dishes.
As a suggestion, try to pick a side dish that does not overpower the flavor of your steak: Let the flank steak take center stage.