Grilling Flank Steak Is Easy!
How to grill a flank steak will be easy on your George Foreman Grill. This cut of meat is affordable and is great tasting when marinated and properly cooked. This type of meat is long, thin, and lean. If improperly cooked it can get pretty tough to chew.
Using a marinade actually helps tenderize the meat and infuse it with a delicious flavor that’s hard to resist. It will cook very quickly on the George Foreman Grill.
If you want an affordable quick steak dinner a flank steak is the right choice when paired with your favorite side dishes.
This particular cut of beef requires some care as it can be overcooked which will cause it to be chewy and dry. If you fail to let it rest after cooking it will cause the juices to run out. Lastly, failing to cut it properly will result in the meat not being edible. Even though this is a cheap cut of beef, it does require some personal attention to make it tasty for all family members.
How Long Does It Take to Grill Flank Steak?
The time it takes to cook flank steak will depend on how you like it. Below are the cooking times for various levels of doneness. Use a meat thermometer to check the internal temperature, then remove it from the grill.
- Medium-Rare: 125-130℉
- Medium: 135-140℉
- Medium-Well: 145-150℉
- Well-Done: 155-160℉
Note: After cooking let the steak rest for 5-10 minutes. During this time the meat is still cooking and the juices will be reabsorbed back into the meat.
Related ===> George Foreman Cooking Times
How To Cut Flank Steak
After the flank steak is finished for the most delicious results, you should always cut flank steak across the grain. Slicing flank steak this way cuts through those tough fibers, shortening them so you get an easier-to-chew, and a more tender bite of beef.
To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. For those cuts that have fibers running in different directions, it’s vital to “read the meat” and adjust the direction in which you’re slicing.
Video – Properly Cutting Flank Steak
This is an excellent video showing you how to properly cut flank steak. Take a look.
If the flank steak is too big to fit on your George Foreman Grill, you can cut it in half and grill in two batches. Or, store the other half in the refrigerator for grilling the next day. If your grill is large enough to cook the flank steak whole this is best.
Marinating Flank Steak
The original recipe is taken from foremangrillrecipes.com and modifications made to my liking.
Feel free to use it if you don’t have one of your own. Otherwise, use your favorite seasonings and marinades.
Marinating the flank steak for 2 hours or up to 24 hours will help to tenderize it. This cut of beef absorbs flavors very well and can stand up to a hardy marinade. This recipe is for a 1 pound steak. It should feed 4 people. Double the marinade amounts for a 2 pound steak.
- 1 pound flank steak
- 4-1/2 tsps tamari or soy sauce
- 4-1/2 tsps honey
- 4-1/2 tsps extra virgin olive oil (EVOO)
- 1 TBS balsamic vinegar
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 gallon size sealable plastic bag
- Baking dish or bowl to hold the bag
Related: ===> Other George Foreman Grill Recipes
Total time: 3 hour 5 min – Prep time: 3 hours – Cook time: 5 min
- Place all of the marinade ingredients in the plastic bag inside the bowl or baking dish. Add the flank steak to the bag. Seal the bag well, pushing any extra air out. Massage the meat to coat it well. Place the sealed bag back in the dish or bowl just in case it leaks. Place that in the refrigerator for at least 2 hours.
- After 2 hours, remove the meat from the refrigerator and allow it to come to room temperature for 30 minutes.
- Preheat the George Foreman Grill to the high setting if your model has one and close the lid. Older models don’t have this option. Place the drip tray in front of the grill. Discard the marinade from the meat.
- When the grill is ready, place the damp steak on the grill and close the lid.
- Cook the steak for the desired doneness using a meat thermometer. For fancier grill marks rotate the steak 45 degrees after 3 minutes of grilling.
- Remove the steak when the desired doneness is reached and place it on a cutting board and cover with foil. Allow the steak to rest for 10 minutes.
- Turn off the grill by unplugging it from the wall, or by pressing the on/off button if your grill has one.
- Slice the flank steak against the grain, on a diagonal, into ¼ inch thick pieces.
- Serve the steak with your favorite side dishes.
Flank Steak Nutritional Values
- Serving Size: 4 oz.
- Calories: 217
- Total Fat: 9.3g
- Saturated Fat: 3.9g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 3.7g
- Cholesterol: 89.3mg
- Sodium: 64mg
- Potassium: 384mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Protein: 32g
- Iron: 10.9%
This is a good flank steak recipe to use if you don’t have one. Very easy to cook the steak on your George Foreman Grill.
By cutting across the grain you will not get a tough piece of meat. Also, cooking it to the proper doneness will result in a great tasting piece of meat.
Marinate the meat ahead of time and place the steak in the fridge for up to 24 hours before grilling.
The recipe calls for a 1 pound flank steak. If yours is larger than what the recipe calls for be sure to adjust the cooking times. It is always best to use a meat thermometer to insure the steak is grilled to the proper doneness.
By following these simple steps you should have a great flank steak grilled to perfection on your George Foreman Grill.
Related ===> George Foreman Grill Store
Go back to the Find Out More Quickly home page.