Perfectly grilled – also ideal as a sandwich

A good flank steak doesn't need much – just high heat, the right doneness, and a little patience while resting. Sliced against the grain, it's incredibly tender and flavorful.

And if there's any left over: it's just as brilliant as a sandwich.

Ingredients

• 600 g flank steak

• 1–2 tbsp olive oil

• 1 tsp paprika powder (sweet or smoked)

• ½ tsp garlic powder or 1 fresh garlic clove

• ½ tsp brown sugar (optional, for slight caramelization)

• Salt & freshly ground pepper

Preparation

1️. Preparation

Pat the flank steak dry.

Rub thinly with olive oil.

Mix paprika powder, garlic, a little sugar, salt, and pepper and massage into the meat.

Marinate, covered, in the refrigerator for about 1–2 hours.
Remove about 30 minutes before grilling to allow it to reach room temperature.

2️. Prepare the grill

Preheat the grill to direct high heat (250–300 °C).
Heat a griddle or grate thoroughly.

3️. Sear the steak

Place the flank steak on the grill and:

• sear for approx. 3–4 minutes per side
• rotate 90° after 1–2 minutes for nice grill marks

It should develop strong roasted aromas.

4️. Finish cooking indirectly

Move the steak to the indirect heat zone and cook at approx. 120–140 °C until it reaches an internal temperature of 54 °C (medium rare).

Depending on the thickness, this takes about 10–20 minutes.
A meat thermometer ensures perfect results.

5️. Let it rest

Remove the steak from the grill and let it rest for 5–10 minutes.

Place loosely on a wooden board – do not wrap tightly in aluminum foil so it doesn't "steam".

6️. Slice correctly

Be sure to slice thinly against the grain.

Season with a little sea salt and freshly ground pepper as needed.

Flank Steak Sandwich (leftover deluxe)

Slice ciabatta and toast briefly.

Top with:

• Mayonnaise or aioli
• Lamb's lettuce
• thinly sliced flank steak
• melted mountain cheese
• Tomato slices
• Balsamic onions

Put the lid on – and the perfect BBQ sandwich is ready.