Flank steak, a flavorful and relatively inexpensive cut, is a popular choice for grilling, stir-fries, and more. However, its lean nature means it can easily become tough if not prepared correctly. This guide will walk you through the steps to achieve perfectly tender and delicious flank steak every time.
Choosing the Right Flank Steak
The first step to a great flank steak is choosing the right piece of meat. Look for a steak that is bright red, with good marbling (small streaks of fat throughout the meat). Avoid any steak that appears dry, discolored, or has an unpleasant odor. A good quality flank steak will be firm to the touch.
Understanding the Cut
Flank steak is a long, flat cut from the abdominal muscles of the cow. Because these muscles are used extensively, the meat tends to be tough if not cooked properly. The key to tenderness lies in understanding the muscle grain and employing the correct cooking method.
Preparing the Flank Steak: Marinades & More
Before cooking, consider marinating your flank steak. Marinades help tenderize the meat and infuse it with flavor. Here are some popular options:
Popular Marinades:
- Classic Chimichurri: This vibrant Argentinian sauce, made with parsley, oregano, garlic, red pepper flakes, and olive oil, adds a zesty, herbaceous kick.
- Simple Soy Marinade: A mixture of soy sauce, ginger, garlic, and honey creates a sweet and savory marinade.
- Spicy Chipotle Marinade: For a bolder flavor, try a marinade with chipotle peppers in adobo sauce, lime juice, and cumin.
Tip: Marinate for at least 30 minutes, or preferably several hours or even overnight, for the best results.
Cooking Your Flank Steak to Perfection
Flank steak is best cooked quickly over high heat. This method helps to seal in the juices and prevent the meat from becoming tough.
Grilling Flank Steak:
- Preheat your grill: Ensure your grill is hot before placing the steak on it.
- Grill time: Grill for 3-5 minutes per side for medium-rare, adjusting cooking time based on your desired level of doneness. Use a meat thermometer to ensure accuracy. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare.
- Rest: Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Pan-Searing Flank Steak:
- Preheat your pan: Use a heavy-bottomed skillet over high heat. Add a little oil with a high smoke point, like canola or grapeseed oil.
- Sear: Sear the steak for 2-3 minutes per side, until a nice crust forms.
- Reduce heat: Lower the heat to medium and continue cooking for another 3-5 minutes per side, or until desired doneness is reached. Use a meat thermometer for accuracy.
- Rest: Let the steak rest for 5-10 minutes before slicing.
Slicing and Serving Your Flank Steak
The way you slice flank steak is crucial to its texture. Always slice against the grain, which refers to the direction of the muscle fibers. This technique dramatically improves the tenderness of the meat. Slicing thinly, almost like carpaccio, is ideal.
Recipe Ideas using Flank Steak
Flank steak is incredibly versatile. Try these delicious options:
- Grilled Flank Steak with Chimichurri Sauce: A classic combination that's always a hit.
- Flank Steak Tacos: Marinate the steak in a flavorful taco seasoning, then slice and serve in warm tortillas with your favorite toppings.
- Flank Steak Stir-fry: Slice the steak thinly and add it to your favorite stir-fry recipe.
By following these steps, you'll be well on your way to enjoying perfectly tender and flavorful flank steak every time. Remember to always choose high-quality meat, marinate generously, cook quickly over high heat, and slice against the grain! Enjoy!
