How to Cook Flank Steak on a Traeger Grill

Flank steak, a long and narrow cut from the abdomen of the animal, is known for its flavor and relatively tough texture. This guide covers the essential aspects of preparing, cooking, and serving flank steak, offering insights and tips for maximizing its potential.

Primal Cut

Flank steak comes from the flank primal, which is essentially the abs of the animal. This cut is characterized by its toughness but also its rich flavor, making it a favorite for various recipes, especially those that require marinating and grilling.

Cooking Methods and Tips

Typical Cooking Methods:

• Grilling: Ideal for high-heat cooking.
• Broiling: Effective for quick cooking at high temperatures.
• Smoking: Adds deep, smoky flavors.
• Reverse-Sear: Ensures even cooking and a perfect crust.

General Cooking Recommendations:

1. Marinate: Use flavorful, acidic marinades to tenderize the meat. Some prefer marinating for up to 48 hours.
2. Do Not Overcook: Keep a close watch to avoid overcooking.
3. Slice Against the Grain: Cutting thinly against the grain ensures each bite is tender.

Cooking on a Traeger Grill:

1. Marinate: Enhance flavor and tenderness.
2. Smoke: Cook at 225°F for three hours.
3. Sear: Finish by searing at 450°F for three minutes per side.
4. Internal Temperature: Aim for 135°F for medium-rare.

Internal Temperatures

• Rare: 120-130°F
• Medium-Rare: 130-135°F
• Medium: 135-145°F
• Medium-Well: 145-155°F
• Well-Done: 155-165°F

Flank Steak FAQs

1. Is Flank Steak a Good Cut?

   • Yes, especially for marinating and grilling. It's not ideal for serving rare or in thick slices.

2. Cost:

   • Generally ranges from $8 to $12 per pound.

3. Determining Doneness:

   • Look for a good sear on the outside and an internal temperature of 135°F for medium-rare.

4. Best Uses:

   • Marinating and grilling; popular for making fajitas.

5. Comparison with Skirt Steak:

   • Both cuts are similar and can be used interchangeably, though personal preference and local availability might influence choice.

6. Cooking from Frozen:

   • Possible, but thawing and marinating are recommended for best results.

Interesting Facts

• Flank steak is the only whole cut from the flank primal.
• The muscle making up flank steak is the 19th most tender on the animal.
• Known as "bavette de flanchet" in French and "bife de vacio" in Spanish-speaking countries.
• Commonly used in carne asada, a Mexican-style preparation.

Nutritional Facts

A 6-ounce portion of flank steak contains approximately:

• 326 calories
• 47 grams of protein
• 14 grams of fat

Popular Recipes

1. Smoke 'N Grill Flank Steak:

   • Highly rated for its aroma and taste.

2. Grilled Stuffed Flank Steak:

   • Stuffed with prosciutto, goat cheese, and roasted red peppers, seasoned with Traeger Prime Rib rub.

3. Flank Steak Philly:

   • Perfect for game day, offering a savory steak sandwich experience.

This comprehensive guide should help you prepare and enjoy flank steak to its fullest potential, utilizing the best cooking methods and techniques.