How do you cook flank steak so it's not tough?

Instructions Pat flank steak dry with paper towels. Season liberally with salt on all sides. ... Brush oil onto grill grates. Preheat the grill to high heat. Brush steak with olive oil. ... Place steaks on the grill, cooking for 4-5 minutes on each side. Remove steaks from the grill when they've reached about 135 degrees.

How do you cut flank steak so it's not chewy?

But, thankfully, you don't have to settle for chewy flank steak when you … drum roll, please… cut it against the grain ! When you cut it against the grain, you shorten the muscle fibers, which means you can enjoy the flavor without awkward, endless chewing.

What's the longest you should marinate flank steak?

Flank Steak Marinade As long as you marinate the flank steak in the fridge for two to six hours, you'll have great results. However, for the absolute best results, marinate overnight or up to 12 hours .

Why was my grilled flank steak tough?

The lack of marbling is what makes flank steak a lean piece of meat. Lack of marbling means lack of fat. You may be thinking that's a good thing, and maybe it is, but it also makes flank steak tougher to eat and trickier to get right on the grill.

Does flank steak get more tender the longer you cook it?

If you're looking for a tender and flavorful way to cook flank steak, consider slow cooking. Slow cooking allows the meat to break down and become melt-in-your-mouth tender while infusing it with rich flavors .

How long does it take to cook flank steak on the grill?

Follow the directions for how long to grill Flank steak. For the perfect medium-rare Flank steak, grill for 9–12 minutes , turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your Flank steak for 5 minutes before serving, covering lightly with foil.

Do you close the grill when cooking flank steak?

Since the steak is so thin, it cooks up incredibly quickly. Once your grill is preheated, place the meat directly on the grates and close the lid . Grill for 4-5 mins per side, or until the steak reaches your preferred internal temperature. Try not to cook flank steak beyond 145 degrees F.

Why did my flank steak come out chewy?

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly . Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Should I cut flank steak before grilling?

Flank steak instead comes as a whole piece that must be cut into steaks before cooking . In addition, it is characterised by a membrane covering which must be removed before grilling the flank steak.

How do I make my steak tender and not tough?

7 Ways to Tenderize Steak Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. ... Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. ... Marinating. ... Velveting. ... Slow Cooking. ... Enzymatic Application. ... Scoring. Oct 18, 2022

What is the appropriate method of cooking flank?

Rub a flank steak with olive oil, season it with salt and pepper and slide it onto a foil-lined sheet pan for easy cleanup. Then just broil it until it's medium-rare, 6 to 8 minutes . No flipping needed.

Is it better to broil or bake flank steak?

Flank steak is on the thinner side, so it doesn't take much time to cook. For medium-rare flank steak cooked under the broiler, it takes about 8-12 minutes, depending on the steak's thickness. If you like your steak cooked to medium or medium-well, use the oven instead of the broiler .

Grilled Soy-Lemon Flank Steak with Arugula Recipe (2024)

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Last Updated on October 7, 2021 by Anne-Marie

You'll love grilling up this keto-friendly Grilled Soy-Lemon Flank Steak with Arugula recipe.

Why this recipe works

I find I'm always grilling even in the dead of winter. I just can’t wait until it’s warmer to treat myself to a tasty steak that’s marinated and grilled just right.

What I love about keto flank steak is that it’s also ideal for busy people who are budget minded.

That’s because flank is a fairly economical cut of beef that grills up in no time.

Plus, this grilled keto flank steak recipe is so easy to prepare with just a minimum of planning.

Making grilled flank steak is quick and easy

Get the beef marinating in the refrigerator before you head off for work in the morning. Then bring the flank steak up to room temperature when you get home.

I know the Soy-Lemon Flank Steak with Arugula recipe says only to marinate it for only six hours, but I don’t see how doing so for a few hours more would be too much of a big deal.

If you think the soy-lemon marinade would over flavor the meat, add 1/2 cup of water to the marinade to dilute it a bit.

You can put the steaks in the marinade for just an hour, too.

So if you’re in a rush and didn’t have time in the morning, when you get home from work, make up the marinate quickly and get the flank steak into a baggie or bowl.

How to tenderize your flank steak

Use a Jaccard Supertendermatic 48-Blade Tenderizer to prevent the flank steak from shrinking and curling up when it’s being grilled.

(That sometimes happens with cheaper and tougher cuts of meat.)

Many of my readers have bought the Supertendermatic and emailed to tell me that they love it!

You can use it on chicken breasts and when making carne asada, too.

Tips for making keto grilled flank steak

On keto? This is a low carb keto flank steak recipe as long as you use sugar free ingredients. (See below.)

Though I doubt there’s enough sugar in the marinade (2 tablespoons) to add that many carbs once you remove the meat.

Arugula, which is also known as rocket, has 2 grams of net carbs in one serving. One serving is 4 CUPS, so you don’t have to worry about that ingredient either.

If you love arugula, which is an excellent source of vitamins A and C, folic acid and calcium, maybe you should start adding it to your keto diet! I love its peppery taste and mix it in with my other salad greens.

Making a sugar free marinade: If you want to make a sugar-free keto flank steak marinade, substitute Swerve Sweetener, Brown for the light brown sugar.

I love Swerve Sweetener and use it in all my sugar free cooking and baking.

If you are on a gluten free diet, use tamari sauce instead of soy sauce. If you're on a low salt diet, look for a low sodium tamari.

More tips for making grilled flank steak

No fresh lemons? It’s OK to use bottled lemon juice if you forget to pick up fresh ones at the store. I won’t tell if you don’t.

Entertaining? Want to make Grilled Soy-Lemon Flank Steak with Arugula for a backyard barbecue party? Just triple the recipe and break out the paper plates!

Side dishes to make with flank steak

How about some tasty:

● Roasted Marinated Vegetables (gluten free)

● Easy Mexican Rice (gluten free)

● Gluten Free Tabbouleh Recipe (gluten free)

● Marinated Asparagus (keto and low carb friendly)

Yield: 4 SERVINGS

Grilled Soy-Lemon Flank Steak with Arugula Recipe

A keto flank steak recipe that's quick, easy, and budget-friendly. The keto flank steak marinade is also gluten-free.

Prep Time20 minutes

Cook Time1 hour 10 minutes

Total Time1 hour 30 minutes

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup soy sauce or gluten free tamari sauce
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons packed light-brown sugar or Swerve Sweetener, Brown
2 cloves garlic, smashed
1 1/2 pounds flank steak
1/2 bunch (about 2 ounces) arugula, leaves torn if large
Coarse salt and freshly ground pepper
Lemon wedges, for serving

Instructions

Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place flank steak inside a gallon-size resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in the refrigerator (if refrigerating, let come to room temperature before grilling).
Heat grill to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once until a thermometer inserted into the thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.
Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.
Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over grilled flank steak and arugula. Serve with remaining sauce and lemon wedges.

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Jaccard 48-Blade Meat Tenderizer Tool

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 489Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 134mgSodium: 1298mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 49g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published May 13, 2014 and May 19, 2016. Updated with new pictures and information.

Recipe and image used with permission by Martha Stewart Living, May 2014 issue.

Photography by Ryan Liebe.