Flank Steak

Flank Steak: A Delicious & Versatile Cut of Beef

What exactly is a flank steak? Flank steak is a cheap, tasty, and versatile cut of meat that comes from the lower chest or abdominal muscle of the cow. It is about a foot long and an inch thick, and it is cooked as a whole piece instead of being cut into smaller steaks. The cut is also known as jiffy steak, bavette (in French), and in some regions, London broil.

 

Flank steak is a famous and tasty cut of beef that has become very popular over the past few years. Known for its robust taste and tender texture, flank steak offers a wide range of culinary possibilities. Whether you prefer grilling, marinating, or stir-frying, this versatile cut never fails to deliver a satisfying and memorable dining experience. In this article, we’ll delve into the world of flank steak, exploring its characteristics, cooking techniques, and some mouthwatering recipe ideas.

Characteristics of Flank Steak

  1. Flank Steak Features
  2. Source and location of the Cut on the Cow:
  • Flank steak is made from the abdomen muscles of a cow.
  • It is in a specific spot in the lower chest, near the back legs
  1. The Meat Is Lean and Full of Fiber:
  • Flank steak is a lean cut of beef that doesn’t have a lot of fat mixed in with the muscle.
  • The meat has a fibrous texture, with long muscular fibers running across the grain.
  • Because it has a lot of fiber, it has a slightly chewy taste that can be improved with the right cooking methods.
  1. Unique Flavor Profile:
  • The taste of flank steak is strong and unique.
  • It tastes strongly of beef and is rich and satisfying.
  • The taste of flank steak goes well with a variety of seasonings, marinades, and sauces.
  1. How marbling affects tenderness and flavor:
  • Even though flank steak is usually lean, a small amount of fat inside the muscle, called marbling, can make it more tender and improve its taste.
  • Marbling gives meat more liquid and juice, making it more tender and delicious to eat.
  • Even though flank steak usually has less marbling than other cuts, choosing a piece with a lot of marbling can make the food taste better.

 

Tips for cooking flank steak

  1. Grilling Flank Steak:

Marinating to get Flavor Infusion:

  • Marinating flank steak before cooking it on the grill is a great way to give it more taste and make it more tender.
  • Mix together things like soy sauce, Worcestershire sauce, garlic, herbs, fruit juices, and spices to make a marinade.
  • Place the flank steak and the marinade in a resealable plastic bag or a small dish and make sure the steak is completely covered. Marinate in the fridge for at least 30 minutes, but if you can wait overnight, the taste will be even better.

Time and temperature rules for grilling:

  • To get a good sear on the steak, heat your grill to a high temperature (about 450°F to 500°F).
  • Remove the flank steak from the marinade and let any extra marinade drip off.
  • Put the steak on the grill and cook it for about 4 to 6 minutes on each side, based on how well done you like it.
  • For medium-rare, you want the meat to be between 130°F and 135°F on the inside, while medium would be between 140°F and 145°F. Change the cooking time as needed.
  • Use a meat thermometer to get exact readings of the temperature.

Flank Steak

Resting and slicing for best tenderness:

  • When the flank steak is done the way you want it, take it off the grill and let it rest for 5 to 10 minutes.
  • Resting gives the juices a chance to move around, making the steak more soft and juicy.
  • After letting it rest, cut the flank steak against the grain into thin slices. When you cut against the grain, you break up the muscle fibers, which makes the meat more soft
  1. Marinating Flank Steak:

Why it’s Important to Marinate to Make Flavors Better:

  • Marinating flank steak makes the meat more soft and gives it more flavors.
  • Acidic ingredients in the marinade, like orange juice or vinegar, help break down the muscle fibers, which makes the steak more tender.
  • The herbs, spices, and other flavors in the marinade can also get into the meat, making it taste better altogether.

Ingredients and flavors that go well together:

  • When preparing flank steak, there are a lot of ways to make it taste great.
  • Soy sauce, Worcestershire sauce, garlic, ginger, olive oil, herbs (like rosemary or thyme), spices (like cumin or paprika), and citrus juices (like lemon or lime) are all often used in marinades.
  • Try out different mixes to find ones that you like, like a tangy teriyaki marinade, a savory garlic and herb blend, or a spicy Southwestern-style blend.

 

Marinating Time and Methods:

  • You should marinate flank steak for at least 2 hours, but overnight is best.
  • Place the flank steak and the marinade in a resealable plastic bag or a small dish and make sure the steak is completely covered.
  • Keep the steak in the fridge while it marinates, and flip it every so often to make sure the flavors spread evenly.
  • If you marinate for too long, the acidic parts of the marinade can start to break down the meat too much, making it feel mushy.

Flank steak stir-fried:

  • Thinly slicing across the grain to make meat tender:
  • Before stir-frying, the flank steak needs to be cut into thin slices against the grain.
  • Cutting against the grain makes the muscle fibers shorter, which makes the meat more soft and less chewy.
  • Find the way of the muscle fibers and cut in the opposite direction.

Stir-frying at high heat to cook things quickly:

  • For stir-frying flank steak, you need high heat to sear the meat fast and keep it juicy.
  • Before putting a small amount of oil in a wok or a pot, heat it up over high heat.
  • Once the oil is hot, add the thinly sliced flank steak and let it cook for a few minutes, or until it’s as done as you like it. Make sure everything is cooking evenly by stirring often.

Recommendations for Seasonings and Vegetables:

  • When stir-frying flank steak, common seasonings include soy sauce, oyster sauce, garlic, ginger, and chili sauce.
  • Stir-fried steak goes well with many different kinds of veggies, like bell peppers, onions, broccoli, snow peas, carrots, or mushrooms.
  • Stir-fry the veggies with the steak, making sure they stay crisp and full of color.

Flank Steak

  1. Flank steak cooked on the grill with Chimichurri sauce:

Ingredients and Preparation:

  1. About 1.5 to 2 pounds of flank steak
  2. 1/4 cup olive oil
  3. 3 spoonfuls of red wine vinegar
  4. 4 minced garlic cloves
  5. 2 cups of freshly chopped parsley
  6. 2 spoonfuls of fresh oregano
  7. 1 teaspoon salt
  8. 1/2 teaspoon of black pepper
  • In a bowl, mix together the olive oil, vinegar, crushed garlic, chopped parsley, dried oregano, salt, and black pepper.
  • Pour the marinade over the flank steak in a sealed plastic bag or a shallow dish. Make sure the sauce gets all over the steak.
  • For the best taste, put it in the fridge and let it sit for at least two hours or overnight.
  • Tips for grilling and suggested cooking times:
  • Set your grill’s heat to medium-high.
  • Take the flank steak out of the marinade and let it drip off any extra sauce.
  • Depending on how well done you like your steak, grill it for about 4 to 6 minutes per side.
  • For medium-rare, aim for an internal temperature of 130°F to 135°F, and for medium, 140°F to 145°F.
  • Use a meat thermometer to get exact readings of the temperature.
  • Once the flank steak is done, put it on a cutting board and let it rest for 5 to 10 minutes before cutting it.

 

Recipe for Chimichurri Sauce and Serving Ideas:

Chimichurri Sauce has the following ingredients:

  1. 1 cup of chopped fresh parsley leaves
  2. 1/4 cup of chopped fresh cilantro leaves
  3. 3 minced garlic cloves
  4. 2 spoonfuls of red wine vinegar
  5. 1/2 cup extra-virgin olive oil
  6. 1/2 teaspoon salt
  7. 1/4 milligram of black pepper
  8. 1/4 teaspoon of red pepper flakes (optional, for a spicy kick)

Flank Steak

  • In a bowl, mix the finely chopped parsley, cilantro, minced garlic, vinegar, extra-virgin olive oil, salt, black pepper, and, if you want, red pepper flakes. Mix well to blend.
  • Let the chimichurri sauce sit out at room temperature for at least 15 minutes so the flavors can mix.
  • To serve, cut thin strips across the grain of the cooked flank steak.
  • Pour a lot of the chimichurri sauce over the steak slices.
  • Serve with your favorite sides, like roasted potatoes, veggies cooked on the grill, or a fresh green salad.

 

  1. In Korean Style Bulgogi:

Marinade Ingredients and how to make it:

  1. Thin slices of flank steak (about 1.5 to 2 pounds) cut against the grain
  2. 1/4 cup soy sauce
  3. 2 spoonfuls of brown sugar
  4. 2 tablespoons sesame oil
  5. 4 minced garlic cloves
  6. 1 tablespoon chopped ginger
  7. 2 teaspoons mirin or rice wine
  8. 2 tablespoons green onions, chopped
  9. 1 tablespoon sesame seeds
  10. Optional: 1 teaspoon of apple or pear juice (to add sweetness and soften the meat)

 

  • In a bowl, mix together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, sesame seeds, and pear or apple puree, if using.
  • Add the thinly sliced flank steak to the marinate and make sure each piece is covered.
  • Marinate the meat for at least an hour, or put it in the fridge overnight for stronger tastes.

 

Cooking by grilling or stir-frying:

  • Grilling: Put your grill on medium-high heat to get it ready. Grill the flank steak that has been prepared for about 2 to 3 minutes per side, or until it is as done as you like it.
  • For stir-frying, put a big pan or wok over high heat and heat it up. Add a little oil and stir-fry the flank steak that has been marinating in small batches for 2 to 3 minutes, or until it is cooked all the way through.

 

Ideas for serving and traditional side dishes:

  • Bulgogi made in the way of Korea can be served on a bed of steamed rice or wrapped in lettuce leaves.
  • Add more chopped green onions and sesame seeds to the top for a fresher taste and more texture.
  • Traditional sides are kimchi, veggies that have been pickled, cucumber slices, and steamed or stir-fried vegetables.
  • You can eat the bulgogi as a main dish, or you can make your own lettuce wraps by putting the cooked meat in lettuce leaves, adding a dollop of hot gochujang sauce, and then topping it with whatever you want.
  1. Fajitas:

Marinade Ingredients and Combinations of Flavors:

  1. Thin slices of flank steak (about 1.5 to 2 pounds) cut against the grain
  2. 1/4 cup lime juice
  3. 2 tablespoons soy sauce
  4. 2 tablespoons olive oil
  5. 2 chopped garlic cloves
  6. 1 teaspoon of chili pepper
  7. 1 teaspoon of cumin powder
  8. 1/2 teaspoon smoked pepper
  9. To taste, salt and pepper

Flank Steak

  • Mix the lime juice, soy sauce, olive oil, chopped garlic, chili powder, ground cumin, smoked paprika, salt, and pepper together in a bowl with a whisk.
  • Add the thinly sliced flank steak to the marinade and make sure it is well covered.
  • Marinate the meat for at least an hour, or put it in the fridge overnight for stronger tastes.

Tips for grilling or stir-frying:

Grilling:

  • Set your grill’s heat to medium-high. Grill the flank steak that has been prepared for about 2 to 3 minutes per side, or until it is as done as you like it.
  • For stir-frying, put a big pan or wok over high heat and heat it up. Add a little oil and stir-fry the flank steak that has been marinating in small batches for 2 to 3 minutes, or until it is cooked all the way through.

 

Optional ways to serve tortillas and fillings:

  • Use a pan or grill to warm up flour or corn tortillas.
  • Cook the flank steak and serve it with a range of toppings and sauces.

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