What To Know
- Flank steak is a long, flat cut of meat with a triangular or slightly curved shape.
- Flank steak has a coarse grain, meaning the muscle fibers are visible and run parallel to the length of the steak.
- Flank steak is a versatile cut of meat that can be cooked in various ways.
Flank steak is a flavorful and versatile cut of beef that can be grilled, roasted, or braised. But if you’re new to cooking with flank steak, you may be wondering how to identify it at the grocery store. Here’s a comprehensive guide to help you find the perfect flank steak for your next meal:
Appearance:
- Shape: Flank steak is a long, flat cut of meat with a triangular or slightly curved shape. It typically has a thin layer of fat on one side.
- Color: Fresh flank steak should have a deep red color with a slight brown tint. Avoid steaks that are pale or have a greenish hue, as these may indicate spoilage.
- Grain: Flank steak has a coarse grain, meaning the muscle fibers are visible and run parallel to the length of the steak.
Size and Weight:
- Length: Flank steaks typically range from 12 to 18 inches in length.
- Weight: The average weight of a flank steak is between 1 and 1.5 pounds.
Packaging:
- Vacuum-sealed: Many grocery stores sell flank steak vacuum-sealed in plastic packaging. This helps preserve the meat’s freshness and flavor.
- Cryovac: Some flank steaks are sold in cryovac packaging, which is a type of airtight plastic that clings tightly to the meat. This packaging helps prevent freezer burn.
Other Identifying Characteristics:
- Marbling: Flank steak is typically lean, but it may have some marbling (small flecks of fat). Marbling adds flavor and tenderness to the meat.
- Silverskin: Flank steak often has a thin layer of silvery connective tissue called silverskin running along one side. This can be removed before cooking to improve tenderness.
How to Choose the Best Flank Steak
When selecting a flank steak at the grocery store, look for the following qualities:
- Freshness: Choose a steak with a deep red color and no signs of spoilage.
- Grain: Select a steak with a coarse grain, as this indicates tenderness.
- Marbling: Look for a steak with some marbling, but avoid steaks with excessive fat.
- Size: Choose a steak that is appropriate for the number of people you are serving.
How to Prepare Flank Steak
Flank steak is a versatile cut of meat that can be cooked in various ways:
- Grilling: Grill flank steak over high heat for a few minutes per side, or until cooked to your desired doneness.
- Roasting: Roast flank steak in the oven at 400°F (200°C) for 20-25 minutes, or until cooked to your desired doneness.
- Braising: Braise flank steak in a liquid, such as broth or wine, for several hours until tender.
Tips for Cooking Flank Steak
- Marinate: Marinating flank steak for several hours or overnight helps tenderize the meat and add flavor.
- Score: Scoring the steak before cooking helps it cook evenly and reduces toughness.
- Slice against the grain: When slicing cooked flank steak, slice against the grain to make it more tender.
- Let rest: Allow the steak to rest for 10-15 minutes before slicing to allow the juices to redistribute.
Quick Answers to Your FAQs
Q: What is the difference between flank steak and skirt steak?
A: Flank steak is cut from the lower abdomen of the cow, while skirt steak is cut from the diaphragm. Flank steak is leaner and has a coarser grain than skirt steak.
Q: Can I freeze flank steak?
A: Yes, flank steak can be frozen for up to 6 months. Wrap the steak tightly in plastic wrap and place it in a freezer-safe bag.
Q: How do I know if flank steak is cooked to medium-rare?
A: Insert an instant-read thermometer into the thickest part of the steak. The internal temperature should be 135°F (57°C).
