Grilling flank steak: How to make it tender and juicy

Flank steak is not only a delicious piece of beef, but has also become a real classic when it comes to grilling. But how do you get the full flavour out of it? The answer lies in careful selection and preparation. From purchasing to grilling, there are a few tricks to get the best out of flank steak. Find out how here.

Flank steak, what is it actually? Flank steak is a particularly popular and delicious cut of beef that comes from the abdominal muscles, the belly flap (also called flank or thin part). So is it just a beef steak? There is more to it than that: it was discovered in North America and is now so popular around the world that various butchers offer it. But why is flank steak so special? It is not just the origin and the cut that make flank steak special , but above all the quality. Only well-marbled meat, i.e. meat with a fine marbling of fat, allows for a juicy and tender result. In order to guarantee the best quality of flank steak, it is therefore important to pay attention to the origin of the meat and the species-appropriate husbandry of the animals. Quality is particularly important with a B-cut, because this is the only way to fully enjoy this unique piece of meat. For this reason, you should definitely not process it into minced meat, but enjoy it from the grill.

Are you an avid meat lover and always on the lookout for new taste experiences? Then keep your ears open. I have an insider tip for you: flank steak is not a bavette! Yes, you heard right. The two types of meat, flank steak and bavette, may look similar at first glance, but there are some differences. Firstly, the grain of the meat is different. The Bavette d'Aloyau, also known as the Bavette Flaveau , has a slightly finer grain than the flank steak. But that is not the only difference. The bavette is, so to speak, the big brother of the flank steak. It comes from the same part of the cow , but offers a slightly larger portion of meat.

But let's start with the most important thing - quality. Both the flank steak and the bavette are of excellent quality. The pieces come from the muscular belly area of ​​the cow and are particularly tender and juicy.

And the taste will make every meat lover's heart beat faster. The bavette and flank steak have a similar, intense taste. The long fibers of the meat make both types particularly juicy and aromatic. Whether you grill, fry or braise the meat - it remains irresistibly delicious - especially if you give it a good roasted flavor.

There are a few important things to consider when shopping, especially when it comes to buying flank steak for grilling. First, it is important to check the quality of the meat. Look for a strong red color and fine marbling. These are indicators that the meat is fresh and tender. You should also make sure that the steak is well-aged to ensure an optimal taste experience. Also look at the layer of fat - it should be thin and even, as this indicates a good ratio of lean meat to fat.

If you want to grill a good flank steak, you should buy high-quality, well-aged meat. The following characteristics indicate high meat quality:

• deep red color
• fine, even fat marbling
• satin finish
• Consistency that gives way when pressed with a finger, but the imprint remains in the flesh
• pleasantly fresh smell

To prepare the perfect flank steak on the grill, there are a few important steps you should consider before you start preparing it. First of all, it is important to take the meat out of the fridge in good time and bring it to room temperature. This allows for even cooking and prevents the steak from burning on the outside while it is still raw on the inside.
You can marinate the steak before grilling to give it additional flavor. Choose a marinade that suits your personal taste and ideally marinate the meat in it for a few hours or overnight. However, we recommend the classic method without a marinade. This way you preserve the flavor of the meat and a little coarse sea salt (only apply after grilling) gives the steak that certain kick. Important: It doesn't matter whether you prepare the steak on a charcoal or gas grill. However, always set up an indirect zone on a charcoal grill. Depending on the type of preparation, you can then choose between indirect or direct grilling. However, it is best to always keep all options open so that you can better control the core temperature and let the steak simmer a little longer if necessary.
The quality of the meat should be the main focus and not be masked by too many spices or marinades. A juicy and tender flank steak is a pleasure in itself. Don't forget to preheat the grill to cook the steak optimally. A high temperature ensures a nice crust and a perfect result. So get ready for a culinary experience and follow these simple steps to prepare the best flank steak on the grill . Enjoy!

Marinate

Flank steaks have a special flavor of their own that should be preserved when grilling. Meat experts therefore recommend using subtle seasonings and using salt, pepper and fresh herbs such as thyme, rosemary, oregano and garlic. Freshly chopped (or dried) and mixed with a little olive oil, they make a delicious marinade that can be rubbed into the roast beef before grilling. Anything that tastes good is allowed .

The marinade should be left to soak in for at least 30 to 45 minutes to allow the flavors to distribute throughout the meat before the meat is placed on the grill.

The flank steak is a versatile and delicious piece of meat that unfolds its full range of flavors when grilled. There are various ways to grill the flank steak to get a delicious crust and juicy meat. Whether you grill it forward, backward, indirectly or directly, one thing is certain: the flank steak will be a true taste experience on the grill.

The classic method of grilling flank steak properly is forward grilling. The meat is placed directly over the heat source. This technique ensures a crispy crust and a juicy interior of the steak. For a perfect result, you should grill the flank steak for about 4 to 5 minutes per side.

An interesting variation is grilling the flank steak backwards. The meat is first cooked indirectly and then grilled for a short time over direct heat. This method allows for even cooking and gives the steak a particularly tender consistency. But: You need time and attention for this method. So be careful when grilling and be careful that the steak does not get too many roasted aromas. Try to reach the desired core temperature safely rather than quickly.

For even more roasted aromas and taste experiences, the flank steak can be grilled purely indirectly. The meat is not placed directly over the heat source, but on one side of the grill. Cooking takes place through the indirect heat, while the meat is slowly and gently cooked. After cooking, the flank steak can then be grilled briefly over direct heat to get a delicious crust .

If you prefer the classic way, you can also grill the flank steak directly. The meat is placed directly over the heat source and grilled on both sides. This method ensures a crispy crust, a juicy steak and an intense flavor.

No matter which grilling method you choose, the flank steak will always be a highlight on the grill. With a delicious crust and tender meat, the flank steak is the perfect companion for a cozy barbecue evening with friends and family. Don't hesitate to try the flank steak and spoil your guests' palates with a real barbecue treat.

The right cut is what counts! Slicing is an art . One that must be mastered perfectly. Before you grab your blade, however, you should let the meat rest for a few minutes before cutting it. Our insider tip: use a special knife that is not only suitable for steak cuts, but is also a real eye-catcher.

With a large, ceremonial knife in hand, you can impress your guests with ease. Cut the meat across the grain into thin slices. This technique ensures that the meat remains tender because you are cutting through the muscle strands. This allows the meat to literally melt in your mouth and automatically improves any steak recipe.

It is the combination of the right cut and the fine taste that makes your meal an unforgettable experience. When the meat is on the plate, the tender slices are accompanied by a hint of meat juice. This visual experience underlines the freshness and quality of the meat.

A perfectly grilled flank steak deserves side dishes that emphasize its texture and complement its flavor perfectly. These include, for example, various types of grilled vegetables, fresh green salad or coleslaw and, of course, potatoes in all varieties. Particularly popular side dishes are potato gratin, fried potatoes, rosemary potatoes and baked potatoes.