How To Cook Flank Steak On Stove
Introduction
Flank steak, a flavorful and relatively lean cut of beef from the abdominal muscles of the cow, has gained immense popularity as a versatile and approachable protein. Its robust taste and affordability make it a favorite for weeknight dinners and weekend gatherings alike. While often grilled, learning how to cook flank steak on the stove offers a convenient and equally delicious alternative, especially when outdoor grilling isn’t an option. The stovetop method allows for precise temperature control, resulting in a beautifully seared and tender piece of meat.
Ingredients
Flank Steak: 1.5-2 pounds, preferably at least 1 inch thick for even cooking. Oil: 2 tablespoons of high-smoke point oil, such as avocado, canola, or grapeseed oil. Salt: Kosher salt or sea salt, for seasoning. Black Pepper: Freshly ground black pepper, for seasoning. Optional Marinade: Ingredients for a marinade (see variations below) Optional Butter: 1-2 tablespoons of butter for basting (optional, but adds richness). Optional Garlic: 2-3 cloves minced garlic (optional, for flavor during basting)
Preparation Steps
Begin by removing the flank steak from the refrigerator at least 30 minutes prior to cooking. This allows the steak to come closer to room temperature, promoting more even cooking. Pat the steak dry with paper towels; this step is crucial for achieving a good sear. Trim any excess silver skin or thick fat from the steak. If desired, marinate the flank steak for at least 30 minutes, or up to 8 hours, in the refrigerator. Before cooking, remove the steak from the marinade and pat dry again. Generously season both sides of the flank steak with salt and freshly ground black pepper. Proper seasoning is key to enhancing the natural flavors of the meat.
Cooking Instructions
1. Heat the Pan: Place a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Allow the pan to heat up for several minutes until it is very hot. A hot pan is essential for achieving a good sear. 2. Add Oil: Add the oil to the hot pan. The oil should shimmer and almost smoke slightly. 3. Sear the Steak: Carefully place the flank steak in the hot pan. Avoid overcrowding the pan; if necessary, cook the steak in batches. Sear the steak for 3-5 minutes per side, depending on the thickness and desired level of doneness. Do not move the steak around during the searing process; this allows a proper crust to form. 4. Reduce Heat & Cook: After searing both sides, reduce the heat to medium. If desired, add butter and minced garlic to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter and garlic for another 1-2 minutes, further enhancing its flavor. 5. Check for Doneness: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135F (54-57C); for medium, 135-145F (57-63C); and for medium-well, 145-155F (63-68C). Remember that the steak will continue to cook slightly as it rests. 6. Rest: Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. 7. Slice: Slice the flank steak thinly against the grain. This step is crucial for maximizing tenderness. The grain of the flank steak runs lengthwise, so be sure to slice perpendicular to the grain.
Serving Suggestions
Flank steak is incredibly versatile and pairs well with a variety of dishes. Serve it as the centerpiece of a meal with roasted vegetables, mashed potatoes, or a fresh salad. It’s also fantastic in tacos, fajitas, or sliced over a bed of greens. For a simple yet satisfying meal, serve the sliced flank steak with a chimichurri sauce or a drizzle of balsamic glaze. Consider a side of grilled corn or a refreshing salsa for a complete and balanced meal.
Tips and Common Mistakes
Don’t Overcook: Flank steak is best served medium-rare to medium. Overcooking will result in a tough and dry steak. Use a meat thermometer to ensure accurate cooking. Hot Pan is Key: A properly heated pan is essential for achieving a good sear. Be patient and allow the pan to heat up thoroughly before adding the steak. Resting is Crucial: Do not skip the resting period. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak. Slicing Against the Grain: Always slice flank steak against the grain. This breaks down the muscle fibers and makes the steak easier to chew. Avoid Overcrowding the Pan: Overcrowding the pan will lower the temperature and prevent the steak from searing properly. Cook in batches if necessary.
Explore More Cooking Guides
Mastering how to cook flank steak on the stove offers a delicious and practical way to enjoy this versatile cut of meat any time of year. Its rich flavor, coupled with the simplicity of the stovetop method, makes it a go-to dish for busy weeknights or impressive weekend meals. This cooking method can be adapted to different tastes and occasions, from simple salt and pepper seasoning to complex marinades and flavorful sauces. Ready to impress your family and friends? Try cooking flank steak on the stove tonight and discover its delicious potential! For more inspiring recipes and cooking guides, visit foodrecipestory.com and continue your culinary adventure.
