Grilled Flank Steak with Italian Dressing Marinade
A simple, reliable flank steak that marinates in Wishbone Zesty Italian dressing and grills in under 10 minutes. Easy enough for a weeknight and good enough for company.
Ingredients
- 1 flank steak approximately 1.5 to 2 lbs
- 1 cup Wishbone Zesty Robusto Italian Dressing
Instructions
- Get the steak in the marinade as early as you can. Place the flank steak in a large zip lock bag and pour in 1 cup of Wishbone Zesty Robusto Italian Dressing. Seal the bag, press out the air, and refrigerate for 6 to 12 hours. Flip the bag a few times over that period to make sure the marinade coats the meat evenly.
- Get your grill ripping hot. Preheat your grill on high for at least 10 to 15 minutes. You want the grates as hot as possible before the steak goes on. Remove the steak from the bag and let any excess marinade drip off.
- Sear the first side without moving it. Lay the steak on the grill and leave it alone for 3 to 4 minutes. You want a good crust to develop before you flip it.
- Flip once and finish on the second side. Cook for another 3 to 4 minutes. Pull the steak when an instant read thermometer reads 130 degrees F for medium rare or 135 to 140 degrees F for medium. Flank steak gets tough when overcooked so do not push past medium.
- Let it rest before you touch it. Move the steak to a cutting board and let it rest for at least 5 minutes. This lets the juices redistribute so they stay in the meat instead of running out when you slice.
- Slice against the grain. Identify the direction of the grain lines running lengthwise down the steak and cut perpendicular to them at a 45 degree angle, about ⅛ - ¼ inch thick. This is what makes the difference between a tender slice and a chewy one.
Video
Notes
An instant read thermometer takes the guesswork out of flank steak. Because it is thinner than most cuts, it can go from perfect to overcooked fast.
Do not marinate for more than 12 hours. The vinegar in Italian dressing is great for tenderizing but will start to work against the texture of the meat if you leave it too long.
Slicing against the grain is not optional on flank steak. It makes a bigger difference here than on almost any other cut.