Grilled Flank Steak with Basil Dressing: A Flavorful Delight

If you’re craving a mouthwatering dish that combines the smoky flavors of a perfectly grilled steak with the freshness of basil dressing, then look no further. In this article, we’ll guide you through the process of preparing a grilled flank steak with basil dressing. From seasoning the steak to grilling it to perfection, we’ll cover all the steps necessary to create a memorable culinary experience. So fire up your grill and get ready to indulge in this sensational dish!

Grilled flank steak is a popular choice among meat lovers due to its robust flavor and tender texture. When paired with a vibrant basil dressing, it takes the taste to a whole new level. The secret to achieving the best results lies in the proper seasoning and grilling technique. In the following sections, we’ll delve into the details and guide you through the process step by step.

2. The Secret to a Perfectly Grilled Flank Steak

To achieve a grilled flank steak with a char-kissed exterior and a perfectly cooked interior, we need to reconsider the traditional concept of marinades. Wet marinades can hinder the browning process, and studies have shown that they have limited penetration into the meat’s surface. Instead, we’ll rely on a simple seasoning of salt, sugar, and pepper to enhance the flavor of the steak.

3. Creating the Basil Dressing

To complement the grilled flank steak, we’ll prepare a tantalizing basil dressing. The combination of extra-virgin olive oil, fresh basil, shallots, red wine vinegar, lemon juice, honey, garlic, red pepper flakes, salt, and pepper will create a delightful sauce that enhances the overall taste of the dish.

4. Step-by-Step Instructions

4.1 Seasoning the Steak

Begin by patting the flank steak dry with paper towels.

Sprinkle the steak with 2 teaspoons of sugar, ½ teaspoon of salt, and ½ teaspoon of pepper.

Transfer the steak to a plate, cover it with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

4.2 Preparing the Basil Dressing

In a bowl, whisk together ¼ cup of extra-virgin olive oil, ¼ cup of chopped fresh basil, 1 minced shallot, 2 tablespoons of red wine vinegar, 2 teaspoons of lemon juice, 1 teaspoon of honey, 1 minced garlic clove, ½ teaspoon of red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of pepper.

Set the dressing aside for later use.

4.3 Grilling the Steak

Important Note: Before proceeding, ensure you have a properly heated grill and a cooler side for indirect grilling.

For a charcoal grill, open the bottom vent completely. Light a large chimney starter filled with charcoal briquettes (approximately 7 quarts). Once the top coals are partially covered with ash, pour them evenly over half of the grill. Place the cooking grate and cover the grill, allowing the lid vent to be fully open. Let the grill heat up for about 5 minutes.

For a gas grill, turn all burners to high, cover the grill, and let it heat up for about 15 minutes. Afterward, leave the primary burner on high and turn off the other burner(s).

Place a wire rack on a rimmed baking sheet and clean and oil the cooking grate.

Put the seasoned flank steak on the hotter side of the grill and cook it for approximately 2 minutes per side or until both sides are nicely browned.

Flip the steak again and rotate it, ensuring the thinner end is over the cooler side of the grill, while the thicker end remains over the hotter side.

Continue grilling the steak, flipping it every 2 minutes until the thick end reaches a temperature of 125 degrees Fahrenheit (for medium-rare) or 130 degrees Fahrenheit (for medium). The total cooking time can range from 2 to 6 minutes longer.

4.4 Resting and Serving the Steak

Transfer the grilled flank steak to the prepared wire rack and tent it with aluminum foil.

Allow the steak to rest for 10 minutes to retain its juices and ensure optimum tenderness.

After resting, transfer the steak to a carving board and cut it in half lengthwise, following the grain, to create two narrow steaks.

Slice each steak thinly against the grain and transfer them to a shallow platter.

Drizzle the prepared basil dressing over the sliced steak, ensuring it is evenly distributed.

5. Conclusion

In conclusion, grilled flank steak with basil dressing is a flavor-packed dish that will satisfy even the most discerning palates. By properly seasoning the steak, setting up the grill for optimal cooking, and preparing the basil dressing, you can create a culinary masterpiece that will impress your family and friends. So why wait? Fire up the grill and treat yourself to this delightful recipe!

6. FAQs

Q1: Can I use a different cut of steak for this recipe?

A1: While flank steak is the recommended choice for this recipe, you can substitute it with other cuts like skirt steak or flat iron steak. However, keep in mind that the cooking time may vary.

Q2: Can I make the basil dressing in advance?

A2: Absolutely! The basil dressing can be prepared in advance and stored in the refrigerator. Just make sure to whisk it again before drizzling it over the grilled flank steak.

Q3: Can I grill the steak indoors if I don’t have an outdoor grill?

A3: Yes, you can use a stovetop grill pan or a broiler to cook the flank steak indoors. Adjust the cooking time and temperature accordingly.

Q4: Can I substitute dried basil for fresh basil in the dressing?

A4: Fresh basil provides the best flavor for the dressing. However, if fresh basil is not available, you can use dried basil as a substitute. Remember to adjust the quantity accordingly, as dried herbs are more potent than fresh ones.

Q5: How long should I let the steak rest before slicing it?

A5: Allowing the steak to rest for 10 minutes after grilling helps redistribute the juices, resulting in a more tender and flavorful steak. Avoid cutting it immediately to preserve its succulence.

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