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Categories: Grilled, Main courses, Quick and easy

Grilled flank steak

We ate dinner on the back porch four times last week -- only partly because I've been making aioli, though that probably could be considered reason enough. Essentially, aioli is nothing more than raw garlic pounded with a little salt ... Read more

Total time: 15 minutes, plus marinating time and time to prepare the grill | Serves 4 to 6
  • 1 (2-pound) flank steak
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • 1/4 pound wood chips (preferably oak or hickory)

Step 1At least an hour before cooking, unwrap the flank steak. Liberally season with salt and pepper on both sides. Rub it lightly with oil. Wrap it in plastic wrap and return it to the refrigerator.

Step 2Place the wood chips in a bowl, cover with water and soak at least 30 minutes. Light a fire and when it is medium-hot (when you can hold your hand at grill level to a count of three), add the wood chips. Let them flame up and die down.

Step 3Over the hottest part of the flame, sear the flank steak on one side, about 3 minutes, then turn and sear on the other, another 3 minutes. Move the steak to a slightly cooler part of the grill and cook another 3 minutes on each side, to medium-rare. Remove to a platter and let stand about 5 minutes.

Step 4Carve the flank steak on a deep bias, laying your knife almost flat against the cutting board to get the thinnest, widest cuts.

Each of 6 servings:
250 calories; 30 grams protein; 0 grams carbohydrates; 0 grams fiber; 13 grams fat; 4 grams saturated fat; 59 mg. cholesterol; 448 mg. sodium.
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