Grilled Flank Steak

How many times have you heard me say, I love a good steak.  Flank steak has a reputation for being tough.  But, done properly, it can be fantastic.  

The secret to this recipe is rubbing the flank steak with sugar and salt twice before gilling.  The first coat applied an hour before grilling, and the second applied just before grilling.  It caramelizes and adds more seasoning and a delicate crunch.
 

1 (1 1/2 lb) flank steak, trimmed

2 1/2 tsp kosher salt

2 1/2 tsp sugar

1 tsp pepper

Pat your steak dry with paper towels.  Cut steak in half lengthwise. Cut each piece in half crosswise to create 4 steaks.  Place steaks in 13 x 9" baking dish.  Combine salt and sugar in small bowl.  Sprinkle 2 tsp salt mixture on 1 side of steaks and press gently to adhere.  Flip steaks and repeat with another 2 tsp salt mixture.  Cover and let sit at room temp for 1 hour.

Sprinkle both sides of steaks with pepper and remaining 1 tsp of salt mixture.  Steaks will be moist, do not pat dry.  Oil your grill or grill pan and heat to medium-high heat

Arrange steaks on grill or grill pan and cook, flipping steaks every two minutes until desired doneness.  Transfer to a cutting board and allow to rest for 10 minutes.  Slice against the grain as thinly as possible.  Transfer to a platter to serve.

This is particularly good with Montreal Steak Butter.  Recipe to follow.