Flank Steak Cooking Time: The Ultimate Guide

flank steak, a cut of beef known for its rich flavour and slightly chewy texture, has become a firm favourite in our household. It's versatile, perfect for grilling, pan-frying, slow cooking, or even baking. But, as anyone who's cooked it knows, getting the timing right can be a bit of a dance. I've spent years experimenting with different methods, and let's just say, I've had my fair share of successes and, well, a few mishaps too!

So, I thought I'd share everything I've learned to help you avoid those cooking disasters and get that perfect, juicy flank steak every time. We'll delve into understanding the cut, explore different cooking times, and even touch upon a few of my favourite recipes. Buckle up, because we're about to embark on a culinary journey together.

Part 1: Understanding Flank Steak

First things first, let's understand what makes flank steak so special. This long, flat cut comes from the abdominal muscles of the cow. Those muscles, believe it or not, are what give flank steak its signature flavour and its slightly chewy texture. You'll often find it labelled as "london broil" or "bavette steak" in some supermarkets, but it's all the same cut of beef.

What to Look for When Buying Flank Steak:

When choosing your flank steak, aim for a cut with a good amount of marbling – those streaks of fat running through the meat. Marbling is key for tenderness and juiciness. Think of it like a well-marbled steak – the more fat you see, the better! Look for a steak with a bright red colour and a firm texture. If you press your finger on it and it stays indented, it might not be as juicy, so keep searching.

Part 2: How Long to Cook Flank Steak

Now, let's get down to the nitty-gritty – the cooking time! Remember, the time it takes to cook flank steak depends on the method you choose. Let's break it down, shall we?

Grilling:

Grilling is a popular way to cook flank steak because it imparts that lovely smoky flavour. For a 1-inch thick flank steak on a medium-high grill, aim for around 5-7 minutes per side. You want those beautiful grill marks, but remember, flank steak can be a bit tougher, so it needs a bit more time than your usual steaks. The key is to keep turning the steak every 3-5 minutes to ensure it cooks evenly. A meat thermometer is your best friend here. You want an internal temperature of around 130-135°F for medium-rare.

Pan-Frying:

Pan-frying is a great option for a quick and easy meal. You'll get a crispy exterior and a juicy interior. For a 1-inch thick steak, it'll take about 6-8 minutes per side in a hot pan. Be careful not to overcrowd the pan, as this can lower the temperature and make the steak steam instead of sear. If you have multiple steaks, cook them in batches for the best results.

Slow Cooking:

If you're looking for a more tender steak, slow cooking is your best bet. You can achieve that perfect, melt-in-your-mouth flank steak by cooking it in a slow cooker for 6-8 hours on low. It's a super easy method, especially if you're short on time. Just ensure the internal temperature reaches 145°F for safe eating.

Broiling:

Broiling is another fast method, perfect for when you need a quick meal. Just keep a close eye on it, as it can go from rare to burnt in a flash! I'd recommend using a broiler pan to prevent the juices from dripping onto the heating element. A 1-inch thick steak will take about 6-8 minutes per side, but remember to check it frequently to avoid burning.

Baking:

Baking flank steak might surprise you, but it's a great option for a hands-off cooking approach. Preheat your oven to 350°F, and cook the steak for about 20-25 minutes for a 1-inch thick steak (adjust the time according to the thickness). You'll know it's done when the internal temperature reaches 130-135°F for medium-rare.

Part 3: How to Tell If Flank Steak is Done

Knowing when your steak is done is a crucial part of the process. For flank steak, it's a bit of a science, but don't worry, it's not as complicated as it seems. There are a few key things to look for.

The Colour Test:

Flank steak changes colour as it cooks, like most other steaks. A rare steak will have a dark red centre, while a medium-rare steak will have a pink centre with a brown outer layer. A medium steak will have a brown centre with a brown outer layer, and a well-done steak will be all brown. But remember, colour isn't always the best indicator of doneness.

The Feel Test:

You can also use the feel test to check the doneness. For a rare steak, the centre will feel quite soft and springy. For a medium-rare steak, the centre will be slightly more firm, but still a little springy. And for a medium steak, the centre will be firm to the touch.

The Thermometer Test:

The most reliable method is to use a meat thermometer. It's a small investment, but it's well worth it. Insert the thermometer into the thickest part of the steak, making sure it doesn't touch any bone. Here's a guide for internal temperatures:

Part 4: Resting Your Flank Steak

Resting your flank steak after cooking is a crucial step. It allows the juices to redistribute throughout the steak, making it more tender and juicy. I usually let my flank steak rest for 10-15 minutes before slicing it. Cover it loosely with foil to keep it warm while it rests.

Part 5: Slicing Flank Steak

Here's a little trick for slicing flank steak. It's a bit tougher than other cuts of beef, so it's essential to slice it against the grain. This means slicing the steak perpendicular to the direction of the muscle fibres. It makes the steak more tender and easier to chew. Use a sharp knife for the best results, and slice it into thin strips about 1/4 inch thick.

Part 6: Serving Flank Steak

Now, for the fun part – serving! Flank steak is a versatile cut, perfect for grilling, pan-frying, broiling, and slow cooking. I love to serve it with roasted vegetables, mashed potatoes, or a simple salad, but the possibilities are endless.

Here are a few ideas for serving flank steak:

• Grilled Flank Steak with chimichurri sauce: This classic combination is always a hit. The smoky flavour of the steak pairs perfectly with the tangy and herby chimichurri sauce.
• Pan-Seared Flank Steak with Garlic Butter: For a simple yet delicious dinner, pan-fry the steak and top it with a generous amount of garlic butter. A quick way to make a simple steak feel special!
• flank steak tacos: This is a fun and easy way to serve flank steak. Slice the cooked steak into thin strips and add it to tortillas with your favourite toppings.
• Slow Cooker Flank Steak with Peppers and Onions: This hearty and flavorful meal is a family favourite. Cook the flank steak in the slow cooker with bell peppers and onions. It's perfect for a busy weeknight.

Part 7: flank steak recipes:

Now, let's talk about some of my favourite flank steak recipes! I've included some tried and tested recipes that have been a hit in our household.

Grilled Flank Steak with Chimichurri Sauce

This recipe is a classic for a reason. The smoky flavour of the grilled steak is perfectly complemented by the tangy and herby chimichurri sauce.

Ingredients:

• 1 flank steak (about 1.5 pounds)
• Salt and pepper to taste
• Olive oil

For the chimichurri sauce:

• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh oregano
• 1/2 cup chopped fresh cilantro
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the flank steak with salt and pepper to taste.
3. Brush the steak with olive oil.
4. Grill the steak for 5-7 minutes per side, or until it reaches your desired doneness.
5. Let the steak rest for 10 minutes before slicing it against the grain.
6. While the steak is resting, make the chimichurri sauce. Combine all of the ingredients in a bowl and whisk until well combined.
7. Serve the steak with the chimichurri sauce.

Pan-Seared Flank Steak with Garlic Butter

This quick and easy recipe is perfect for a weeknight dinner. The garlic butter adds a delicious and savoury flavour to the steak.

Ingredients:

• 1 flank steak (about 1.5 pounds)
• Salt and pepper to taste
• Olive oil
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh parsley

Instructions:

1. Season the flank steak with salt and pepper to taste.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the steak for 6-8 minutes per side, or until it reaches your desired doneness.
4. Remove the steak from the skillet and let it rest for 10 minutes.
5. While the steak is resting, melt the butter in the skillet over medium heat.
6. Add the garlic and parsley and cook for 1 minute, or until fragrant.
7. Pour the garlic butter over the steak and serve.

Flank Steak Tacos

This fun and easy recipe is great for a casual get-together or a quick weeknight dinner.

Ingredients:

• 1 flank steak (about 1.5 pounds)
• Salt and pepper to taste
• Olive oil
• 12 corn tortillas
• Your favourite taco toppings (such as shredded cheese, salsa, sour cream, guacamole, chopped onions, cilantro, and lime wedges)

Instructions:

1. Season the flank steak with salt and pepper to taste.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear the steak for 6-8 minutes per side, or until it reaches your desired doneness.
4. Remove the steak from the skillet and let it rest for 10 minutes.
5. Slice the steak against the grain into thin strips.
6. Warm the tortillas in a skillet or microwave.
7. Fill the tortillas with the steak and your favourite toppings.
8. Serve immediately.

Part 8: flank steak tips and Tricks:

I've learned a few things about cooking flank steak over the years, so I wanted to share some of my top tips and tricks.

• Marinate the Steak: Marinating the steak for at least 30 minutes before cooking will help to tenderize it and enhance its flavour.
• Don’t Overcook It: Flank steak is best cooked medium-rare. Overcooked flank steak will be tough and chewy.
• Slice it Thin: Slicing the steak thinly against the grain will make it more tender.
• Serve it Warm: Flank steak is best served warm. It's not as good when it's cold.

Part 9: FAQs:

Here are some frequently asked questions about flank steak:

1. What is the best way to cook flank steak?

The best way to cook flank steak is to cook it to medium-rare and then slice it thinly against the grain.

2. How long should I cook flank steak?

The cooking time for flank steak will vary depending on the method you’re using, but a good rule of thumb is to cook it for about 5-7 minutes per side for a 1-inch thick steak.

3. What should I serve flank steak with?

Flank steak is a versatile cut of meat, and it can be served with a variety of sides. It goes well with roasted vegetables, mashed potatoes, salad, and rice.

4. Can I freeze flank steak?

Yes, you can freeze flank steak. It’s best to wrap it tightly in plastic wrap or aluminum foil before freezing. Frozen flank steak can last for up to 3 months in the freezer.

5. How do I tell if flank steak is done?

You can tell if flank steak is done by using the colour test, the feel test, or a meat thermometer. The internal temperature of a medium-rare steak should be between 130-135°F.

Part 10: Final Thoughts

So, there you have it – the ultimate guide to cooking flank steak. I hope this has been helpful and inspires you to give this delicious cut of beef a go. If you’ve got any questions, or if you'd like to share your own tips and tricks, do let me know. Happy cooking!