Perfect Grilled Flank Steak with Basil Dressing (Tender & Smoky)
Have you ever wondered why restaurant steaks often have that perfect, deep-brown crust? The secret often lies in moisture control and surface sugars. This recipe masters a Grilled Flank Steak with Basil Dressing using a clever chef's trick: a touch of sugar in the dry rub to accelerate the Maillard reaction. Paired with a vibrant, herbaceous dressing, this dish is a balanced masterpiece perfect for summer barbecues or high-protein weeknight dinners.
Equipment
- Grill (Charcoal or Gas)
- Instant-read meat thermometer
- Wire rack
- Rimmed baking sheet
Ingredients
Steak & Rub
- 2 lbs Flank Steak trimmed of excess fat
- 2 tsp sugar white granulated
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
Basil Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh basil chopped (plus extra for garnish)
- 1 small shallot minced finely
- 2 tbsp red wine vinegar
- 2 tsp lemon juice freshly squeezed
- 1 tsp honey
- 1 clove garlic minced
- 1/2 tsp red pepper flakes
- 1/2 tsp salt for dressing, to taste
- 1/4 tsp pepper for dressing, to taste
Instructions
- Season and Dry Brine: Pat the flank steak thoroughly dry with paper towels. In a small bowl, mix the sugar, salt, and pepper. Sprinkle this mixture evenly over both sides of the steak. Transfer the steak to a plate, cover tightly with plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours. (Tip: If you have time, go for the full 24 hours to let the salt penetrate and proteins denature).
- Prepare the Basil Dressing: While the steak is brining, whisk together the olive oil, chopped basil, minced shallot, red wine vinegar, lemon juice, honey, minced garlic, red pepper flakes, salt, and pepper in a medium bowl until emulsified. Set aside at room temperature.
- Preheat the Grill: Set up a two-zone fire. For charcoal, pour hot coals over half the grill. For gas, leave one burner on high and turn others off. Heat until hot.
- Grill the Steak: Clean and oil the grate. Place the steak on the hotter side. Cook (covered if using gas) until well-browned, approx 2 minutes per side. After the initial sear, flip and rotate so the thinner end is over the cooler side to ensure even cooking.
- Finish and Check Temp: Continue cooking, flipping every 2 minutes. Check the thickest part with a thermometer: aim for 125°F for medium-rare or 130°F for medium. Remove a few degrees early as temp will rise during resting.
- Rest, Slice, and Serve: Transfer to a wire rack, tent with foil, and rest for 10 minutes. Carve the steak in half lengthwise with the grain, then slice thinly on a bias against the grain. Serve on a platter topped generously with the basil dressing.
Notes
Ensure your flank steak is fresh and high quality. The resting period is crucial for the texture, so plan ahead for that 1 hour minimum fridge time!