Flank Steak 101 | Chef Eric Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a high smoke point.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a similar tang with potential health benefits.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro offers a different flavor profile, while dried parsley is more economical.

fresh oregano

🥗Healthier: dried oregano

💰Cheaper: none

Dried oregano is often more accessible and has a longer shelf life.

Preheat the grill to 600°F.

Scruff the flank steak by scoring slight lines on the top and bottom to increase surface area for caramelization.

Season one side of the steak heavily with Cattleman's California tri-tip seasoning, then flip and season the other side.

Drizzle olive oil over the steak to promote even cooking.

Place the seasoned steak directly over the charcoal on the grill.

Listen for the sizzling sound, indicating the steak is caramelizing.

After about 1.5 to 2 minutes, check for caramelization and move the steak to a new spot on the grill for better heat.

Flip the steak to the other side after checking for caramelization.

Dry baste the steak by allowing it to pick up drippings while the grill lid is closed.

Let the steak rest for about 7 minutes after cooking.

Slice the steak once with the grain to make cutting easier, then slice against the grain for serving.

Collect the juices that gather around the steak on the cutting board, referred to as 'borb sauce', and toss the sliced steak in it for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens