In the big city, grilling is often not something you have a lot of access to. Certainly where I was raised, in NYC, outdoor space was at such a premium that unless you had a rooftop grill, you were out of luck. The closest I ever came to such luxury was dragging a cooler of hot dogs and canned beer to Rockaway Beach, in hopes that one of the tiny public grills might become available while it was still light out.
So when we moved to Beacon, one of the most exciting things about having a real house was being able to grill. In fact, we didn’t even have a working oven for the first few weeks, so immediately buying a propane grill was a must. And so we proceeded to grill the heck out of every meal we could.
the best cuts of steak for grilling
While just about all types of steaks are great on the grill, not all cuts should be treated the same. Tender cuts with built-in marbling like rib eye, porterhouse, T-bone and NY strip steaks require nothing more than a generous coating of salt and pepper. While delicious, these cuts are also very expensive, and we save them for special occasions.
Other cuts are much more affordable, and can be equally delicious, but they do require a little finesse to bring out their best qualities. Our favorite less expensive cuts are skirt steak (the long cut often used in fajitas), flank steak, tri-tip and the one we went for for this recipe, the less lean flat-iron steak (known as butlers’ steak in the UK).
why marinating is important
These cuts are leaner and often less tender than the crowd-pleasing strip and T-bone, but with a little prep work and technique, they can be as delicious as any prime cut. The first thing to do is marinate them.
Marinating has two basic functions. The salt in the marinade penetrates the meat and seasons it more evenly. The salt also helps to keep the meat juicy. The rest of the marinade impacts the surface, as those flavors won’t penetrate into the middle. But the sugar, garlic and sesame oil will not only make the top layer taste great, they also help create that dark brown crust. It’s best to let the beef marinate for about 8 hours if you can, but as little as 1 hour can make a difference.
temperature is key
Another important thing is not to overcook your steak. Particularly these leaner cuts will become tough if overcooked, so temperature control is key. Make sure your grill is fully preheated on its highest setting so that the deep brown crust can develop quickly. Medium-rare is optimal in terms of tenderness, so if you like your steak more well-done, you’ll be sacrificing texture.
Sear the steaks for about 2 to 3 minutes a side, depending on thickness. Use a thermometer to be sure the temperature is where you want it to be. Remove the steaks from the heat at around 125 to 130℉ so with carryover cooking their final temperature will be about 130 to 135℉. Let the steaks rest for at least 5 minutes.
slice against the grain
And probably the most important step of all is to slice the cooked steak thinly against the grain. If you look closely at the meat, you’ll see little lines running across it. That’s the grain, and it’s especially visible in cuts like flat-iron, flank and skirt steak. Hold your knife crosswise to the grain and cut thin slices.
Even when you marinate and cook steak to the correct temperature, if you cut it with (parallel to) the grain, the meat will be tough and stringy. Conversely, cut against (perpendicular to) the grain, your steak will be beautifully tender.
turn the marinade into a glaze
Lastly, if you want a little extra flavor, reserve some marinade and pour it into a small saucepan. Bring it up to a simmer and let it cook for at least 5 minutes for safety. We like to simmer until it thickens slightly, which usually takes about 5 to 7 minutes. If you like a thicker glaze, stir a teaspoon of cornstarch into a tablespoon of cold water and drizzle it into the simmering sauce until it’s as thick as you want it. If it becomes too thick, add a little water to thin it out.
Sprinkle the sliced steak with toasted sesame seeds, and drizzle over the glaze, if desired. It’s delicious served with steamed rice and kimchi, and use up any leftovers in a sandwich or as a taco.
Sweet Soy-Marinated Grilled Flank Steak
Ingredients
- 1 flat iron, flank or skirt steak 1 1/2 – 2 lbs
- 1/2 cup soy sauce
- 2 tablespoons grape seed or vegetable oil plus more for brushing
- 1/4 cup mirin
- 2 tablespoons honey or brown sugar
- 4 garlic cloves grated
- 3-4 scallions sliced thin (plus more for garnish, if desired)
- 2 teaspoons toasted sesame oil
- 2 teaspoons Sambal Olek or other chili garlic paste
- Toasted sesame seeds for garnish
- 1 teaspoon cornstarch optional
Instructions
- Pat the steak dry with paper towels. Into a sealable bag, add the soy sauce, vegetable oil, mirin, honey, garlic, scallions, sesame oil and Sambal (or other hot sauce). Add the steak, and move it around to ensure the surface is completely coated with marinade. Seal the bag and marinate for at least 1 hour at room temperature, though overnight (in the refrigerator) is best. If refrigerated, take steak out at least 30 minutes before grilling.
- Preheat a grill or grill pan over high heat. Remove the meat from the marinade and pat steak dry with paper towels. Reserve the marinade. Brush steak lightly with a little oil to prevent sticking. Grill the steak to desired doneness, about 2 to 3 minutes per side for medium-rare, depending on thickness. Remove from heat when a thermometer reads 125 ℉ so the final temperature will be about 135℉. Transfer meat to carving board, cover loosely with foil and let rest for at least 10 minutes. Slice thinly against the grain.
- To turn the marinade into a glaze, pour reserves marinade into a small saucepan and bring to simmer over medium-high heat. Simmer for at least 5 minutes to kill any bacteria. If a thicker glaze is desired, mix cornstarch with cold water until dissolved. While stirring, stream slurry into simmering liquid until thickened to desired viscosity.
- To serve, sprinkle with sesame seeds and thinly sliced scallions and a drizzle of the glaze, if desired.
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