Beef Steak Flank Recipe

Introduction

Flank steak, a flavorful and relatively lean cut of beef from the abdominal muscles of the cow, has gained immense popularity among home cooks and grilling enthusiasts. Its rich, beefy flavor and versatility make it an ideal choice for various culinary applications. A well-executed “beef steak flank recipe” delivers a tender and juicy result that’s sure to impress. Its relative affordability and quick cooking time further contribute to its widespread appeal, making it a staple in many households worldwide.

Ingredients

The core ingredients for a delicious flank steak recipe are relatively simple:

Flank Steak: Choose a piece that is uniformly thick for even cooking. Look for good marbling.
Marinade: A flavorful marinade is key. Common components include:
- Olive oil: Acts as a base and helps distribute flavors.
- Acid (Lemon Juice, Balsamic Vinegar, or Soy Sauce): Tenderizes the meat and adds brightness.
- Aromatics (Garlic, Onion, or Shallots): Infuse the steak with savory notes.
- Herbs (Rosemary, Thyme, or Oregano): Contribute to the overall flavor profile.
- Spices (Black Pepper, Red Pepper Flakes, Smoked Paprika): Add warmth and depth.
- Salt: Enhances the flavors and helps retain moisture.

Possible Substitutions:

Skirt steak can be used as a substitute for flank steak, though it cooks faster and is generally thinner.
Different types of vinegar or citrus juices can be swapped in the marinade depending on your desired flavor profile.
Fresh herbs can be replaced with dried herbs, using approximately 1/3 of the amount called for.

Preparation Steps

Proper preparation is crucial for a tender and flavorful flank steak.

Trimming: Trim any excess silver skin or fat from the flank steak. Silver skin is a tough membrane that can make the steak chewy.
Scoring (Optional): Lightly score the surface of the steak 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.
Marinating: Place the flank steak in a resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes, and ideally for 2-4 hours, or even overnight. Longer marinating times result in more tender and flavorful steak.
Bringing to Room Temperature: Remove the steak from the refrigerator about 30 minutes before cooking. This allows the steak to cook more evenly.

Tip: Gently massage the marinade into the steak to ensure even distribution and better absorption.

Cooking Instructions

Several cooking methods can be used to prepare flank steak, each offering slightly different results. Grilling and pan-searing are the most popular choices. Grilling:

Preheat the grill to high heat.
Remove the flank steak from the marinade and pat it dry with paper towels. This will help achieve a good sear.
Place the steak on the hot grill grates and cook for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness.
Use a meat thermometer to check the internal temperature. Medium-rare is around 130-135F (54-57C).

Pan-Searing:

Heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it’s smoking hot.
Add a high-smoke-point oil, such as canola or avocado oil, to the skillet.
Remove the flank steak from the marinade and pat it dry.
Sear the steak for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness.
Use tongs to sear the edges of the steak for even browning.

Broiling:

Preheat broiler to high. Position a rack about 4-6 inches from the broiler.
Remove the flank steak from the marinade and pat it dry.
Place the steak on a broiler pan and broil for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness.

Important Note: Regardless of the cooking method, it is essential to let the flank steak rest for at least 10 minutes after cooking before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent it loosely with foil while resting.

Serving Suggestions

Flank steak is incredibly versatile and can be served in countless ways.

Classic Steak Dinner: Serve sliced flank steak with roasted vegetables (potatoes, asparagus, or broccoli) and a side of mashed potatoes or rice.
Fajitas: Slice the steak thinly against the grain and serve in warm tortillas with sauted peppers and onions, guacamole, sour cream, and salsa.
Salad Topper: Top a fresh salad with grilled or pan-seared flank steak for a protein-packed and flavorful meal.
Sandwiches: Use sliced flank steak as a filling for sandwiches or wraps, adding your favorite toppings and condiments.
Asian-Inspired Dishes: Serve flank steak with stir-fried vegetables and rice or noodles, using a flavorful Asian-inspired sauce.
Chimichurri Sauce: A vibrant chimichurri sauce, made with parsley, garlic, oregano, red wine vinegar, and olive oil, is a classic accompaniment to flank steak.

Tips and Common Mistakes

Tips:

Always slice flank steak against the grain. This shortens the muscle fibers, making the steak more tender and easier to chew.
Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
Don’t overcrowd the pan or grill when cooking multiple pieces of flank steak. This will lower the temperature and prevent the steak from searing properly.

Common Mistakes:

Overcooking the steak. Flank steak is best served medium-rare to medium. Overcooked flank steak can be tough and dry.
Not marinating the steak long enough. Marinating helps tenderize the steak and infuse it with flavor.
Slicing the steak with the grain instead of against it. This results in a tough and chewy steak.
Not letting the steak rest after cooking. This allows the juices to redistribute, resulting in a more tender steak.

Explore More Cooking Guides

Mastering a “beef steak flank recipe” opens a world of culinary possibilities. Its rich flavor and adaptability make it a fantastic choice for diverse meals, from casual weeknight dinners to impressive gatherings. By understanding the simple techniques of marinating, searing, and slicing, anyone can create a restaurant-quality flank steak dish at home. Experiment with different marinades, serving suggestions, and cooking methods to personalize this recipe to your liking. Eager to expand your culinary horizons? Try this flavorful recipe at home and discover more exciting cooking guides at foodrecipestory.com.