What To Know
- As a result, it is possible to achieve a juicy and tender steak while maintaining a slight pinkness in the center.
- However, flank steak is typically cooked to a medium-rare or medium doneness, which can result in a pink interior.
- Cooking flank steak to a pink doneness is a safe and flavorful option when done correctly.
Flank steak, known for its bold flavor and affordable price, is a popular cut of beef. However, its tendency to be slightly pink after cooking can raise concerns about its safety. To address this, we delve into the question of “can flank steak be pink?” and provide an in-depth guide to cooking it to perfection.
What Determines the Color of Flank Steak?
The color of flank steak is primarily determined by two factors:
1. Myoglobin: A protein in muscle tissue that binds to oxygen, giving meat its red color.
2. Cooking temperature: As meat cooks, myoglobin denatures and turns brown, resulting in a more well-done appearance.
Can Flank Steak Be Pink?
Yes, flank steak can be pink, especially if it is cooked to a rare or medium-rare doneness. This is because flank steak is a lean cut with little fat, which means it cooks quickly and retains its moisture. As a result, it is possible to achieve a juicy and tender steak while maintaining a slight pinkness in the center.
Is Pink Flank Steak Safe to Eat?
According to the USDA, beef is safe to eat when cooked to a minimum internal temperature of 145°F (63°C) for at least 3 minutes. However, flank steak is typically cooked to a medium-rare or medium doneness, which can result in a pink interior. In this case, it is important to ensure that the steak has reached the safe internal temperature before consuming it.
How to Cook Flank Steak to Perfection
To ensure a safe and delicious flank steak, follow these steps:
1. Season the Steak
Generously season the steak with salt, pepper, and any other desired spices. Allow it to rest for at least 30 minutes at room temperature to enhance flavor penetration.
2. Sear the Steak
Heat a grill or skillet over high heat. Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.
3. Cook to Desired Doneness
Reduce heat to medium-low and cook the steak to your preferred doneness. Use a meat thermometer to monitor the internal temperature:
- Rare: 125-130°F (52-54°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
4. Rest the Steak
Once the steak reaches the desired doneness, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Tips for Cooking Pink Flank Steak
- Use a meat thermometer: This is the most accurate way to ensure that the steak has reached a safe internal temperature.
- Cut against the grain: This helps break down the tough fibers and makes the steak more tender.
- Serve with a flavorful sauce: A chimichurri or garlic butter sauce can complement the bold flavor of flank steak.
Health Benefits of Flank Steak
Despite being a lean cut of beef, flank steak still offers several health benefits:
- High in protein: Flank steak is a good source of protein, which is essential for building and maintaining muscle mass.
- Rich in iron: It contains a significant amount of iron, which is crucial for oxygen transport throughout the body.
- Good source of zinc: Zinc is important for immune function and cell growth.
Takeaways: Unlocking the Secrets of Pink Flank Steak
Cooking flank steak to a pink doneness is a safe and flavorful option when done correctly. By following the guidelines outlined in this guide, you can enjoy a juicy and tender steak without compromising food safety.
Frequently Asked Questions
Q: Why is my flank steak still pink after cooking?
A: This could be due to several factors, including the thickness of the steak and the accuracy of your meat thermometer. Ensure that the steak has reached a safe internal temperature of at least 145°F (63°C) before consuming it.
Q: Can I cook flank steak sous vide?
A: Yes, sous vide is an excellent method for cooking flank steak to a precise doneness. Cook the steak at 135°F (57°C) for 2-4 hours for a medium-rare result.
Q: What is the best way to tenderize flank steak?
A: Marinating the steak in an acidic marinade (e.g., lemon juice or vinegar) can help break down the tough fibers and make the steak more tender. Alternatively, you can use a meat mallet to physically tenderize the steak.
