Easy Fischer Farms Flank Steak Recipe

Our Fischer Farms Flank Steak could not be simpler to prepare! But we do get a few questions from our customers from time to time on the best way to prepare this cut.

America's Test Kitchen is such a great resource for tips and tricks in the kitchen. Recently, they shared a tip that we have been using ourselves and they really nailed it.

Rubbing Flank Steak with Kosher Salt and Sugar TWICE before grilling will net the perfect result in terms of browning and flavor.

Give yourself an extra hour to hour and a half for this but if you plan right, it is still a great weeknight option!

• We cut our piece, that is roughly 2lbs, into 3 sections. This helps the pieces cook more evenly and not "buckle" which can happen with more thin cuts of meat on a grill.
• Place each section on a cooling rack that is set upon a baking sheet.
• Combine 4 parts sugar to 3 parts salt. I measured in tablespoons to ensure I had enough for each dusting process.
• Lightly dust each side and rub to coat, if you need to.
• Allow to sit at room temperature for 1 hour.
• Then, dust each side again and place on a hot grill.
• I flip my Flank Steak halfway through cooking to ensure both sides get that nice, bronze finish that the sugar creates.
• Don't worry about the sugar here. Not only does it cook off, it serves to create a reaction with the salt to break down the meat and also jumpstarts an awesome caramelization of the meat. You won't taste it!
• Cook to your desired internal temperature, then remove from the grill.
• Allow your meat to rest!
• Thinly slice against the grain and serve!

We hope you try this easy "recipe" and let us know what you think!