How to make a flavorful flank steak

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lank steak is a specialty cut of beef. It is famous for how tough it can be if cooked improperly, and its intense flavor. 

Flank steak is a long, thin, and lean cut of meat. Though it’s without rich marbling and lean, it does have a rich, beefy taste. They generally weigh around 1-2 pounds. It’s a fantastic source of protein and iron, and cooks fast. Flank steak is a versatile cut of beef that can be melt-in-your-mouth tender when you choose a great flank steak recipe or incorporate a flavorful steak marinade.

If you’ve never cooked a flank steak, the time is now. There are a few tricks to bring out the best in flank steak. Here’s how to get tender, flavorful results.

Grilling is perhaps the best way to cook flank steak. Additionally, you can also pan-sear it in a skillet, broil it in your oven, or even use a specialty cooking method such as the electric pressure cooker. The trick is to keep the flank steak cooking time to a minimum. Flank steak is lean and can become dry and chewy if overcooked. This lean cut is best cooked rare, medium-rare, or medium at most. If you want well-done steak, choose a different cut.

It’s quite common to marinate flank steak. A great way to add flavor is to use a marinade. For marinades, there are all sorts of different types you can use. Get creative and try different varieties. Place the steak in a bowl and cover with plastic wrap if marinating. Place in the fridge for 2-3 hours to let the marinade penetrate the meat. You can leave it in the marinade for up to 24 hours if desired.

• A basic marinade of oil, soy sauce, Worcestershire sauce, garlic, honey, and dried chilies is excellent.

• Make an Asian marinade using soy sauce, rice vinegar, sesame oil, and sriracha sauce.

• A Greek marinade with olive oil, red wine vinegar, garlic, oregano, and black pepper is outstanding.

• Use a Mexican marinade or rub with chili powder, cumin, and lime for amazing steak fajitas.

The key to cooking flank steak is first bringing it to room temperature. Remove the steak from the fridge 30 minutes before cooking. This brings the meat closer to room temperature before cooking. In addition, it will allow for a more even finished cook and a pink steak from edge to edge when sliced. Another trick to getting a good crust is to pat the flank steak dry before cooking.

While the flank steak is resting, heat the grill, skillet, or griddle. Round skillets will also work, but make sure that the flank steak fits in it. If the steak is too long, cut it in half and sear it one piece at a time.

Cook the steak; after 3-4 minutes, flip the steak over. You should see a nice brown sear on the cooked side of the flank steak. Cook it for an additional 3-4 minutes or until the steak reaches your desired internal temperature. Use a digital instant-read thermometer. Remember, the temperature climbs about 5 degrees after the meat is off the heat. Take the flank steak off the heat once its internal temperature reaches 5 degrees below your preferred doneness.

Rare:125°F

Medium rare: 130°F

Medium: 135°F

Once the steak reaches the desired internal temperature, take it off the heat and let it rest for 5 minutes. Resting allows the juices to draw back into the steak, so you will get a super juicy steak when carving. If you slice it right away, you will find lots of steak juice pouring out of the meat.

Flank steak has a visible lengthwise grain running through it. Slice the meat against the grain thinly to maximize tenderness. Cutting it with the grain would make the meat tough and stringy.

Flank steak can be used to create wonderful meals like flank steak tacos, flank steak fajitas, and chimichurri flank steak.

Stored in an airtight container, cooked flank steak can be kept in the fridge for 3-4 days. To reheat the meat, warm it in the oven at 275°F in a dish covered with foil and some broth to keep it moist until heated.

If flank steak isn’t available at the market, don’t stress! Many other thinner cuts of beef will work nicely here, such as top round steak, skirt steak, and flat iron steak. If no thin steaks are available, grill a thicker steak to your desired degree of doneness.

Using a great marinade, slicing correctly, and cooking hot and fast are the secrets to a fabulous flank steak. Use these techniques along with a meat thermometer, and soon you’ll be famous for cooking your own amazing flank steak!

(Sources: beefitswhatsfordinner.com; kansascitysteaks.com; simplyrecipes.com, theblackpeppercorn.com)