Flank Steak Recipe – How to Properly Grill Flank Steak
In this video I will teach you the BEST way to make a Flank Steak with a Teriyaki Glaze – using a dry brine and multiple flip method to ensure medium rareness.
To Dry Brine I recommend using Kosher Salt and placing enough in a bowl and smashing it with a spoon till you get a fine grind this will help with absorption. Do not use Sea Salt for the Dry Brine – I am a huge fan of sea salt but it does not work for the brine as well as Kosher does.
It is important to get a full medium rare bumper to bumper and not a just a thin streak going down the middle. In order to do so you need to constantly flip the steaks so that they don’t cook to much on one side you want it to subtle cook towards the interior so that you can ensure a Full Medium rare throughout the entire cut of meat.
I used soy bay Teriyaki for the teriyaki Glaze. Sure you can make your own but when there is teriyaki available in the store that tastes as good as Soy Vay does then I am happy to use it and save time not having to make a sauce that I can just by commercially.
The steak is done when it hits in internal temp of 130 as it will carryover cook slight and will come out a perfect medium rare as you can see in the video.
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GQUE! we are local as well and we will be supporting you guys through this time. We have some flank steaks I am doing this week so thank you for the posts and knowledge!
Mine turned out black is that ok?
This is such an excellent kind of made it's not just good on the grill you can slice it up real thin and make fajitas or I make Chinese stir fry it's just an excellent piece of meat
Tried flank steak this last week, I put salt and favorite spices on it, put it in a dish, then used fresh cut crushed pineapple on top and bottom for an hour. Tenderising with a fork. Washed all off then reapplied spices. Slapped it on hot grill about 10 min. Took it off to rest. It was as tender as a filet when sliced and ate. Guess the guy that told me about the fresh, not canned pineapple was right. I'll be grilling more of this cut of meat more often.
Great video……..but all salt is sea salt…….true story
what temp y grill and average time? also afterwards how long to rest ? thx
Nice job!
Awesome brother
Sorry if I missed it but how often did you flip before you added the glaze? Also, did you leave the lid open the entire time? Thanks for another great video!
You dont need to rub the salt to the steak?
Just subscribed to find out you are a fellow Colorado resident! Perfect state for some great BBQ!
Hi, love your style of videos and this recipe, just popped over from Facebook where your mate Cookwithme.at was mentioning you 🙂
Have subbed.
Wow! Jason, you know grilling! I'd love to see you do a video on meat science! Watching this is like going to culinary school! Thanks for sharing all your knowledge my friend!
Jason – that Flank Steak looks wonderful! I´m working with a excellent Honey-Habanero-Sauce, marinating the Flank (or Flap) bout 5 days in it! The pre-salting method is also a technique I use sience several years for best results! Regards from southern Germany!
I love teriyaki and that steak looks cooked to perfection…yummy! Thanks for sharing!
Yummy! Give me some of that steak. 😉
Great recipe. And, thanks for the technique. I learned a lot 😉
Perfect cook! Â The days of "Never flip more than once" are dead. Many of the best chophouses in the country flip the heck out of their steaks. Â Bravo Jason!Â
Flank steak is an awesome cut of meat .if its just me and my girl ill make carne asada tacos ..fajitas are also good with this meat.it can be pricey so I wont cook it for all the family.( cheep me ) nice cook brother and thanks for the heads up on the salt.
Awesome Flank Steak Jason and great information and tips! Â Love the Teriyaki Glaze as well… I'm starving now, lol. Â Another great one Jason!
Fantastic looking flank steaks for sure Jason I really enjoyed the video, now I need to fire up the grill. Thanks again, see you here on The Tube Soon!
Excellent looking steak
You smoke weed up in there?
I don't usually associate Colorado with steak…but I will from now on!! Looks delicious!
Mouth watering! Amazing!!
You explain everything so well Jason! Those steaks look great!Â
Yum!! I love teriyaki! I learned a lot, thanks for the knowledge bombs!!
NICE! Â I love flank steak, but it's so damn expensive around here! Â Nice cook Jason!
going to try a flank steak for the first time tomorrow. thx for the "bumper to bumper" trick man and the pre salt tip. just subbed. thx! – Travis
Those look great Jason. Meat Science!! In my Breaking Bad Voice!
Awesome Cook
I love a good flank steak.
I've tried that dry brine method b4 and it definitely works those flank steaks looked great! Awesome video
Flank steak RULES!!!!! I love to BBQ them 🙂 I'm going to try it your way for sure 🙂 Teriyaki Glazed and Dry Brine 🙂 Thank you for this Jason 🙂 Right into my CULINARY playlist. ROCK ON!!!!!!
Killer looking flanks Jason. I've never tried the dry brining process, but I'm a sucker for an excellent steak! Bring on the lessons my man!
Flank steaks looked awesome Jason, I've even gone as long as over night with the dry brine with larger cuts like eye round roasts. I love that brand of teriyaki sauce, one of the best on the market. Great video!
Great video Jason!  I think you just proved to salt in advance.  I've heard both sides of the story, and I too have always salted a steak right before it hits the fire, as well as burgers, but after seeing a flank steak with that much juice, I can only imagine what a good cut of rib eye would be like.  I'm convinced bro!  I shall start salting with kosher salt 90 minutes ahead.  Great tip!  Can't wait to see your meat science video.  hint hint 😀
Looks great Jason! I saw a couple of those in the discount meat bin the other day but I wasn't sure what to do with them. Oh well, next time!
Excellent steak Jason!
great looking steak, how do you keep the inside of your egg so cleanÂ