Basic Grilled Flank Steak

This is a great recipe. I followed another reviewer's advice to grill 5 min on each side. It turned out perfectly! (I tend to over-cook meat). This recipe is easy and perfect! I will definitely make this again.

Quite good. My advice is to let the coals get to medium hot, meaning you can hold your hand over the grate for 3-5 seconds max, with the ideal being a long 3 seconds. Cook 5 minutes per side uncovered. If the coals are cooler then it may have to cook longer. The steak should be at room temp before tossing on the grill and you need to let it rest (loosely covered with foil) for about ten minutes before slicing. You may also want to use a bit more pepper and salt in the marinade.

We love this in my household! Sooooo easy and delicious! I actually broil it in the oven, and it works great. I undercook it for the first night's meal and use the meat off of the ends (where it gets more well done). That way, when I reheat it for leftovers, it's still nice and pink in the center. Yummy!

Delicious! I prepared the recipe as it was written except I cooked the steak on a George Forman grill. The results were excellent. I cooked for 6 minutes for a 1.5 pound flank steak. I used the steak in the Southwestern Steak, Corn,and Black Bean Wrap recipe. My husband loved it so I will definitely make this again. Thanks, Cooking Light, for yet another easy, delicious, and nutritious weeknight or company worthy meal.