I am pretty sure that if you are a red meat fan, then you have probably had flank steak on the grill during the summer season. If you have not, well now is the time!
Flank steak, a cut from the lower abdomen of a cow, is a less expensive, leaner, thiner cut of meat than can serve a small group of people. While it can be simply salt and peppered before grilling, I find that it holds up really well with a good marinade that keeps the meat moist and tender. One of the main ingredients to this marinade is soy sauce, so no extra salt is needed. Having said that, I do also use low-sodium soy sauce so that it does not over power the meat flavor.
This cut of meat grills up rather quickly, so you'll want to keep a close eye on it. Within 10-14 minutes, you should have a perfect medium-rare cooked steak. I like to double check that the internal temperature of the thickest part of the steak reaches 125°-130°F. I let my meat rest on a cutting board with the juice groove to collect all of that tasty juice. I slice the meat against the grain and then mix together the juice with scallion and parsley for a nice jus on the side.
Not that you'll have any, leftovers are wonderful is a sandwich or on top a bead of greens and veggies.
Looking for another great way to enjoy flank steak on the grill? Take a lookout my Grilled Flank Steak with Chimichurri. Happy Grilling!