Beef flank steak is well suited to marinating and grilling as the cooking method. The beef should have time to absorb the marinade before it is placed on a hot grill. A seasoning rub before grilling is also an option for flank steak.
An uncooked flank steak should have time to get to room temperature before it is grilled. The marinated or seasoned flank steak should go on a hot grill. The steak should sizzle when it hits the grill. The flank steak should cook for a few minutes on the first side until the juices start to come up to the surface. The cook then flips the flank steak over to cook it on the other side until it reaches its desired doneness.
A very rare steak measures 130 degrees Fahrenheit. A temperature of 140 degrees Fahrenheit is considered rare. Medium-rare is 145 degrees Fahrenheit, medium is 160 degrees Fahrenheit and well done is 170 degrees Fahrenheit. Medium-rare is recommended for beef flank steak, according to Fine Cooking.
After being removed from the grill, the flank steak should rest for five minutes before being cut. Flank steak should always be cut against the grain in thin slices before being served.