Recipe Beef Flank Steak
Introduction
Beef flank steak, a flavorful and relatively lean cut of beef, has steadily gained popularity for its versatility and affordability. Originating from the abdominal muscles of the cow, it’s known for its pronounced grain, which is key to both its tenderness and how it should be prepared. A well-executed recipe beef flank steak offers a satisfying combination of rich, beefy flavor and a pleasant chew, making it a favorite for grilling, pan-searing, and even broiling. Its ability to absorb marinades beautifully further contributes to its appeal. It’s commonly cooked due to its relatively short cooking time, making it ideal for quick weeknight meals or weekend barbecues.
Ingredients
The foundation of a great recipe beef flank steak starts with quality ingredients. Flank Steak: A 1.5-2 pound flank steak is typical for serving 4-6 people. Look for a steak that is evenly thick and has a bright red color. Marinade (Optional but Recommended): A marinade is crucial for tenderizing the steak and adding flavor. A basic marinade could include: 1/4 cup olive oil 1/4 cup soy sauce (or tamari for gluten-free) 2 tablespoons Worcestershire sauce 2 tablespoons balsamic vinegar (or red wine vinegar) 2 cloves garlic, minced 1 tablespoon Dijon mustard 1 teaspoon black pepper 1/2 teaspoon red pepper flakes (optional, for heat) Seasoning: If not marinating, a simple rub consisting of salt, pepper, garlic powder, onion powder, and paprika works well. Optional Garnishes: Fresh herbs like parsley or cilantro, sliced green onions, or a squeeze of lemon juice can enhance the presentation and flavor.
Preparation Steps
Proper preparation is vital for a tender and flavorful recipe beef flank steak. 1. Trimming: Trim any excess fat from the steak, but leave a thin layer for flavor. 2. Marinating (If Using): Place the flank steak in a resealable bag or shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours. The longer the marinating time, the more flavorful and tender the steak will become. 3. Scoring (Optional but Recommended): Score the steak lightly in a crosshatch pattern. This helps the marinade penetrate deeper and also prevents the steak from curling up during cooking. Be careful not to cut too deep. 4. Bringing to Room Temperature: About 30 minutes before cooking, remove the steak from the refrigerator. This allows for more even cooking. Pat the steak dry with paper towels before cooking; this promotes a good sear.
Cooking Instructions
The key to a perfect recipe beef flank steak lies in cooking it quickly over high heat to achieve a nice sear while keeping the inside tender. Grilling: 1. Preheat your grill to high heat (450-500F). 2. Remove the steak from the marinade (if using) and pat it dry. 3. Grill the steak for 3-5 minutes per side for medium-rare (130-135F internal temperature). For medium (135-145F), cook for 4-6 minutes per side. Use a meat thermometer to ensure accurate doneness. 4. Remove the steak from the grill and let it rest for at least 10 minutes before slicing. Pan-Searing: 1. Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it’s smoking hot. 2. Add 1-2 tablespoons of high-smoke-point oil, such as canola or grapeseed oil. 3. Sear the steak for 3-5 minutes per side for medium-rare. Reduce heat slightly if the steak is browning too quickly. 4. Use a meat thermometer to check the internal temperature. 5. Remove the steak from the skillet and let it rest for 10 minutes before slicing. Broiling: 1. Preheat the broiler to high. 2. Place the steak on a broiler pan and position it 4-6 inches from the broiler. 3. Broil for 3-5 minutes per side for medium-rare, keeping a close eye on it to prevent burning. 4. Use a meat thermometer to check the internal temperature. 5. Remove the steak from the broiler and let it rest for 10 minutes before slicing. Important Note: Cooking times are approximate and may vary depending on the thickness of the steak and the heat of your grill or stovetop. Always use a meat thermometer to ensure the steak is cooked to your desired doneness.
Serving Suggestions
Recipe beef flank steak is incredibly versatile and can be served in a multitude of ways. Classic Steak Dinner: Serve sliced flank steak with roasted vegetables (asparagus, broccoli, potatoes), mashed potatoes, or a fresh salad. Fajitas: Slice the steak into thin strips and serve with warm tortillas, sauted onions and peppers, guacamole, salsa, and sour cream. Steak Sandwiches: Thinly slice the steak and pile it onto toasted bread with caramelized onions, cheese, and your favorite condiments. Salads: Add sliced flank steak to a salad with mixed greens, cherry tomatoes, cucumbers, and a vinaigrette dressing. Grain Bowls: Create a flavorful grain bowl with quinoa, brown rice, or farro, topped with sliced flank steak, roasted vegetables, and a flavorful sauce.
Tips and Common Mistakes
Mastering recipe beef flank steak involves avoiding common pitfalls. Don’t Overcook: Flank steak is best served medium-rare to medium. Overcooking will result in a tough, chewy steak. Always use a meat thermometer. Always Slice Against the Grain: This is the most important tip! Flank steak has very prominent muscle fibers. Slicing against the grain shortens these fibers, making the steak much easier to chew. Look closely at the steak and identify the direction of the grain before slicing. Resting is Crucial: Letting the steak rest for 10 minutes allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent it loosely with foil while resting. Avoid Overcrowding the Pan: If pan-searing, do not overcrowd the pan. Overcrowding will lower the temperature and prevent a good sear. Cook in batches if necessary. Season Generously: Whether marinating or using a dry rub, season the steak generously for optimal flavor.
Explore More Cooking Guides
Learning to prepare a delicious recipe beef flank steak opens doors to countless culinary possibilities. Its rich flavor and adaptability make it a favorite for everything from quick weeknight dinners to impressive weekend feasts. Understanding the simple techniques involved proper marinating, searing, and slicing against the grain unlocks a flavorful and satisfying meal. By adapting the marinades and serving suggestions, individuals can tailor it to different tastes or occasions. Try preparing this culinary treat at home and discover the satisfying result. Then, explore more cooking guides at foodrecipestory.com to expand your culinary skills and repertoire!
