Recipe

Flank steak

Flank steak is full of flavour and works well on a hot barbecue. Grill the meat briefly, let it rest properly, and slice it against the grain for the best results.

Number of people:

4 people

Duration:

20 minutes

BBQ set-up:

Direct

BBQ temperature:

200 ℃

Core temperature:

52 °C

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Preparation

  1. Take the flank steak out of the fridge well in advance. Pat the meat dry and remove any tough bits of membrane. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  2. Light the barbecue with the XCelsius BBQ lighter and preheat it over a direct heat source to around 200°C. Time to get the barbecue going. Give it a few minutes to stabilise before you carry on.

  3. Lightly rub the flank steak with olive oil. Only season with salt and pepper just before or after grilling, so that the meat stays nice and juicy. Make sure to distribute the seasoning evenly and take your time doing so, as this is where the flavour really develops.

  4. Grill the flank steak over a high heat for a short time. Only turn the meat once it comes away easily from the grill, and allow a good crust to form on both sides. Keep an eye on it and only turn it when necessary, so that it browns nicely.

  5. Remove the flank steak from the barbecue when it reaches an internal temperature of around 52°C. Use the XCelsius BBQ gloves when you’re working near the heat. Take your time and get everything ready so you don’t have to rummage around when you’re at the barbecue.

  6. Leave the meat to rest for 5 to 10 minutes. Then slice it thinly across the grain, otherwise flank steak will quickly become tough. Keep a close eye on the cooking and carry on calmly following the recipe.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.