Can I use skirt steak instead of flank steak?

Yes, skirt steak makes a great substitute here. Skirt steak tends to be a little fattier than flank steak but has more beefy flavor!

How do I ensure a tender grilled flank steak?

My best tip is to make sure you let the steak rest for at least 5 minutes after grilling and slice against the grain. Another prep-ahead tip: pre-season the steak with salt and pepper up to a day in advance, letting the salt work its magic and dry-brine the steak before grilling. This flank steak recipe doesn't call for a marinade, but you could use the marinade from Grilled Steak, Zucchini, and Pesto Salad to tenderize the flank steak a bit.

Do you grill flank steak with the grill lid open or closed?

While the cook time is short, keep the lid closed to prevent the heat of the grill from escaping.

Easy Grilled Flank Steak with Olive Herb Relish

Description

Straightforward and fast, the briny olive herb relish adds a punch of flavor to beefy grilled flank steak — no marinade required!

Ingredients

Scale

2 tablespoons extra virgin olive oil
1/2 cup kalamata olives, pitted and chopped
1/4 cup sliced pepperoncini, chopped
1/4 cup parsley, roughly chopped
1/4 cup cilantro, roughly chopped
1 tablespoon brine from the kalamata olives
1.5-lb flank steak
1 1/2 teaspoon kosher salt
3/4 teaspoon ground black pepper

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Instructions

Make relish. In a small bowl, stir together olive oil, olive brine, olives, pepperoncini, parsley, and cilantro. Set aside to let flavors meld.
Season steak and preheat grill. Season the flank steak with kosher salt and pepper and let come to room temperature while the grill preheats. Prepare a grill for medium-high (450-500 degrees F) indirect heat: for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off; for a pellet grill, set temperature to 450 degrees F.
Grill steak. Place steaks over direct heat/on the hot side of the grill. Cook for 2 minutes on each side, keeping the grill cover closed unless flipping. Move the steaks to indirect heat and close the cover, cooking for 2-6 minutes without flipping, until steak reaches an internal temperature of 125 degrees F for medium-rare or 135 degrees for medium, depending on how done you'd like the steak.
Rest and serve. Transfer the steak to a plate and let rest for at least 5 minutes. Slice into thin strips against the grain and top with the olive and herb dressing. Serve immediately. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Not a fan of cilantro? Use all parsley. Or, if you don't have parsley on hand, use all cilantro.
Ensure a tender steak: Make sure you let the steak rest after cooking and slice against the grain. You can also dry brine the steak by seasoning the steak with salt and pepper up to a day in advance to let the salt work its magic.
Swap skirt steak for flank steak: If you don't have flank steak on hand, skirt steak makes a great substitute!