An extended marinade tenderizes the meat while layering on the flavor, before its charred to perfection on the grill.
Flank steak is such a perfect cut for grilling. The even thickness makes it easy to achieve an even cook, and though it is a more robust cut it’s packed with flavor. The trick to a tender flank steak is using a marinade to break down the proteins and tenderize it, AND to cut it across the grain before serving. The thinner you slice it, the more tender it will be! This marinade is packed with flavors like Worcestershire sauce and chipotle, but feel free to put your own spin on it. You can try adding soy sauce, flavorful oils like sesame, or using a broth instead of orange juice.
I like to pair this recipe with a roasted corn salsa which can also be made on the grill, it’s a great way to create a whole meat outside while your coals are warm. The main trick is the just keep flipping the steak, which will allow it to cook completely without overcooking on any one side.
To really nail the doneness, you should use a quality reliable meat thermometer to monitor internal temperature. You can use the following chart to achieve your preferred doneness, though I recommend you cook to at least medium rare- flank can be a little chewy when rare.
Medium rare: 130-135f
Well done: 150f+
The USDA recommends steaks be cooked to a minimum internal temperature of 145°F and allowed to rest for 3 minutes.