5-Ingredient Grilled Camping Flank Steak Done Right

The One Mistake Most People Make

Slicing flank steak wrong. It's the most common error I see at campfires. Flank steak has long muscle fibers running the length of the meat. If you slice with the grain, every bite is chewy and tough. You must slice against the grain — meaning your knife cuts perpendicular to those lines. Look for the direction the lines run on the raw steak, then slice across them at a slight angle. After resting, the steak should yield thin, tender strips.

How to Get the Right Doneness Over a Fire

Campfire heat is uneven, so you need to work with it. After your coals are ready (glowing, no flames), place the steak on the hottest part of the grate. Listen for a strong sizzle — if it's weak, move the steak to a hotter spot. Cook for 6-8 minutes on the first side without moving it. That's how you build a crust. Flip once and cook another 6-8 minutes.

For medium-rare, the steak should feel springy when you press the center with your finger — like the fleshy part of your palm when you touch your thumb and pinky together. If you have an instant-read thermometer, 130-135°F is your target. Remove the steak just before it hits that temp, because it will rise another 5 degrees while resting.

If You're Using a Cast Iron Skillet Instead

A cast iron skillet on a camp stove or grate works just as well. Preheat it over medium-high heat until a drop of water dances across the surface. Add a splash of oil, then lay the steak in. The same timing applies. Just be careful with the handle — it gets dangerously hot. Always use a thick glove or towel.

Resting Is Not Optional

I know it's tempting to slice right into that steak when the aroma is driving everyone crazy. Don't. Resting for 5-7 minutes under a loose foil tent lets the juices redistribute. If you cut too soon, they'll spill onto the cutting board and leave you with dry meat. Use that time to pull together any sides — maybe a simple foil packet of vegetables or some bread to soak up the juices.