What To Know
- Marinate the steak for at least 4 hours, or up to overnight, in a mixture of your favorite herbs, spices, and liquids.
- Season the steak with salt and pepper and sear it in a hot skillet for 3-4 minutes per side for medium-rare.
- Cook the steak in a vacuum-sealed bag in a water bath at 130°F (54°C) for 24-36 hours.
Flank steak is a long, flat cut of beef taken from the abdominal muscles of the cow. It is characterized by its leanness, coarse grain, and intense flavor. Flank steak is a popular choice for grilling, roasting, and stir-frying due to its versatility and affordability.
Choosing the Right Flank Steak
When selecting flank steak, look for cuts that are bright red in color with minimal marbling. Marbling, while desirable in other cuts of beef, can make flank steak tough. Choose steaks that are at least 1 inch thick for optimal grilling results.
Marinating Flank Steak
Marinating flank steak is essential to tenderize it and enhance its flavor. Marinate the steak for at least 4 hours, or up to overnight, in a mixture of your favorite herbs, spices, and liquids. Acidic ingredients, such as lemon juice or vinegar, help break down the tough fibers in the meat.
Grilling Flank Steak
Grilling is one of the most popular methods of cooking flank steak. Preheat your grill to high heat and season the steak with salt and pepper. Grill the steak for 5-7 minutes per side for medium-rare, or longer for desired doneness. Let the steak rest for 10 minutes before slicing against the grain.
Roasting Flank Steak
Roasting flank steak is a great way to achieve a tender and juicy result. Preheat your oven to 425°F (220°C) and season the steak with salt and pepper. Roast the steak for 25-30 minutes for medium-rare, or longer for desired doneness. Let the steak rest for 10 minutes before slicing.
Stir-Frying Flank Steak
Stir-frying flank steak is a quick and easy way to enjoy this versatile cut. Cut the steak into thin strips and marinate it for at least 30 minutes. Heat a large wok or skillet over high heat and add a drizzle of oil. Stir-fry the steak in batches until browned on all sides. Add your favorite stir-fry sauce and vegetables and cook until heated through.
Other Cooking Methods
In addition to grilling, roasting, and stir-frying, flank steak can also be cooked using other methods:
- Pan-searing: Season the steak with salt and pepper and sear it in a hot skillet for 3-4 minutes per side for medium-rare.
- Sous vide: Cook the steak in a vacuum-sealed bag in a water bath at 130°F (54°C) for 24-36 hours.
- Smoking: Smoke the steak at 225°F (107°C) for 2-3 hours until it reaches an internal temperature of 145°F (63°C).
Slicing Flank Steak
Flank steak should always be sliced against the grain to ensure tenderness. Look for the lines of muscle fibers running across the steak and cut perpendicular to them.
Serving Flank Steak
Flank steak is a versatile cut that can be served in a variety of ways. Here are a few suggestions:
- Sliced and topped with a chimichurri sauce
- Served with a side of roasted vegetables
- Used in tacos or burritos
- Added to a salad or stir-fry
Wrap-Up: Elevate Your Culinary Skills with Flank Steak
Flank steak is a delicious and affordable cut of beef that is perfect for a variety of cooking methods. By understanding what flank steak is and how to cook it, you can create mouthwatering dishes that will impress your family and friends.
Popular Questions
Q: Can I cook flank steak without marinating it?
A: Yes, but marinating the steak will help tenderize it and enhance its flavor.
Q: How can I check the doneness of flank steak?
A: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 135°F (57°C).
Q: What if my flank steak is too tough?
A: If your flank steak is too tough, it may be overcooked or not sliced against the grain. Marinating the steak for longer and slicing it properly can help improve its tenderness.
