Flank Steak Recipes: Tender, Flavorful, and Easy

Let's be honest, we've all been there. You stare at a hunk of flank steak in your fridge, a little lost. You know it's supposed to be delicious, but the idea of cooking it seems daunting. You're picturing a tough, chewy disaster, and suddenly your culinary confidence plummets. Well, fear not, my fellow foodie! I've been there too. But over time, I've learned the ins and outs of this versatile cut of beef, and I'm here to share my wisdom with you.

Flank steak, for the uninitiated, is a long, flat cut of beef from the abdominal muscles of the cow. It's prized for its rich, beefy flavor and surprisingly affordable price tag. But, as I mentioned, it can be tricky to cook if you're not familiar with the right techniques. That's where this guide comes in! I'm going to walk you through everything you need to know about cooking flank steak, from selecting the perfect piece to serving it up with your favorite sides. Get ready for a delicious journey!

(Part 1) choosing the right cut

The first step in any cooking adventure is choosing the right ingredients. When it comes to flank steak, selecting a good quality piece is crucial for achieving tender, flavorful results. Think of it like choosing the perfect canvas for your culinary masterpiece.

The Art of Selecting a Flank Steak

Look for a steak that's bright red, with good marbling (that's the fat running through the muscle). The marbling is essential for adding flavor and keeping the steak moist during cooking. It should feel firm to the touch, not mushy or slimy. Avoid any steak that has a dull colour, smells funky, or feels soft. Always trust your senses - they're your best guide in the butcher's shop!

Understanding the Different Grades

You'll usually see flank steak labelled with different grades, like Select, Choice, or Prime. These grades are a USDA system that tells you about the amount of marbling in the beef, which influences the flavor and tenderness. Think of them like a map for your taste buds!

• Select: The least marbled and therefore the least tender. It's also the most affordable option. Think of it as the budget-friendly option, but be aware that it might be a bit tougher.
• Choice: Strikes a good balance of flavour and tenderness, with a moderate amount of marbling. It's a good value for money and a great choice for everyday meals. It's like the middle ground - you get good flavor and tenderness without breaking the bank.
• Prime: The most marbled and the most tender. It's also the most expensive, but it will melt in your mouth. Prime is the ultimate indulgence, perfect for special occasions. Think of it as the luxury option for those who appreciate the finer things in life.

For a flank steak, I typically go for Choice. It's got enough marbling to keep it juicy and flavorful, without making a dent in my wallet. But, feel free to experiment and find the grade that suits your needs and budget best!

(Part 2) Preparing the Flank Steak

You've got your perfect piece of flank steak. Now it's time to prep it for cooking. A bit of preparation goes a long way in achieving a delicious final product.

Trimming and Tenderizing

The first step is to trim any excess fat or tough membranes from the steak. You can do this with a sharp knife or a pair of kitchen shears. I like to keep a thin layer of fat on the steak, as it helps to keep it moist during cooking. You don't want to overdo it and make it too lean!

Now, here comes the magic ingredient for a tender flank steak: tenderizing! You can use a meat mallet or a fork, pounding the steak gently to break down the muscle fibres. I usually pound the steak for about 5 minutes, until it's about half its original thickness. This will make it cook more evenly and become more tender. Think of it as giving the steak a gentle massage to loosen those tough muscles.

Seasoning and Marinating

After trimming and tenderizing, it's time to infuse your steak with flavor. The beauty of flank steak is that it's incredibly versatile when it comes to seasoning. I like to keep it simple with salt, pepper, and a little bit of garlic powder, but the world is your oyster! You can add herbs like rosemary, thyme, or oregano, or even some chili powder for a kick.

If you've got some extra time on your hands, marinating the steak is a fantastic way to boost the flavor. Simply mix up your favourite marinade and let the steak soak in it for at least 30 minutes, or even overnight for maximum flavor. The longer the better! Just be sure to store it in the fridge to prevent bacterial growth.

For a classic marinade, try a simple mixture of olive oil, lemon juice, garlic, and herbs. Or, get adventurous and experiment with Asian-inspired marinades using soy sauce, ginger, and sesame oil. The possibilities are endless, so let your creativity shine!

(Part 3) Cooking the Flank Steak

Now we're getting to the heart of the matter: cooking! There are a few different methods you can use to cook flank steak, each yielding a unique texture and flavor profile. Let's explore some of my favorites.

Grilling: Embracing the Outdoor Flavors

Grilling is a classic way to cook flank steak. The high heat gives it a beautiful char and a crispy texture that's simply irresistible. Just make sure your grill is nice and hot before you start, and you'll be rewarded with a flavorful steak that's perfect for summer cookouts. I usually grill flank steak for about 5-7 minutes per side, depending on the thickness of the steak. If you're using a gas grill, you can even sear it on both sides over high heat before lowering the temperature to finish cooking.

Pan-Frying: Quick and Easy

For a quick and easy meal, pan-frying is the way to go. Just heat up a pan with a little bit of oil over medium-high heat. Add the steak and cook for about 5-7 minutes per side, or until it reaches your desired level of doneness. You can flip the steak every couple of minutes to ensure even cooking. Keep an eye on the pan, and adjust the heat as needed. Pan-frying is perfect for those nights when you're short on time but still crave a delicious meal.

slow cooking: Tenderness Beyond Compare

For the ultimate tender flank steak, slow cooking is your best bet. Add your seasoned steak to your slow cooker with a little bit of liquid, like broth or water. Cook on low heat for 6-8 hours, until the steak is incredibly tender and flavorful. The slow cooking method is perfect for transforming tougher cuts of meat into melt-in-your-mouth masterpieces. You can then shred the steak and use it in tacos, sandwiches, or stews. It's a great option for busy weeknights when you want a hassle-free meal.

oven roasting: Simple and Reliable

Oven roasting is another great option for cooking flank steak. Preheat your oven to 350°F (175°C). Place your steak in a roasting pan and bake for 30-40 minutes, depending on the thickness of the steak. The result is a tender, flavorful steak that's perfect for slicing and serving. Oven roasting is a great option for those who prefer a hands-off cooking method. It's also a good way to cook a larger piece of flank steak, as it ensures even cooking throughout.

(Part 4) Determining Doneness

Knowing when your flank steak is cooked to your liking is crucial for achieving that perfect balance of tenderness and flavor. Here's a handy guide to help you navigate the different levels of doneness:

Now, you might be thinking, "Why would anyone eat flank steak well-done? Isn't it meant to be tender?" And you'd be right! The key to enjoying a flank steak is to cook it medium-rare or medium. This ensures the steak is still juicy and tender, and allows the flavour to shine through. But if you prefer your steak well-done, that's totally fine too! Just be aware that it might be a little bit tougher.

To check the doneness, you can use a meat thermometer. Just insert it into the thickest part of the steak and check the temperature. Or, you can use the old-fashioned method of pressing on the steak: a rare steak will feel soft and springy, while a well-done steak will feel firm and tough.

(Part 5) Resting the Steak

Once you've removed your steak from the heat, resist the urge to slice into it immediately! It's essential to let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, resulting in a more tender and juicy final product. I know, it can be tough to wait, but trust me on this one. It's a simple step that makes a big difference in the final taste and texture.

(Part 6) Slicing and Serving

Now that your flank steak has had a chance to relax, it's time to slice it! Flank steak is best sliced thinly, against the grain. This means cutting the steak across the direction of the muscle fibres. Slicing against the grain makes the steak easier to chew and more tender. It's like giving the steak a final touch of elegance and making it easier to savor every bite.

There are countless ways to serve flank steak. It's delicious on its own, with a simple side of mashed potatoes or roasted vegetables. You can also use it in sandwiches, tacos, stir-fries, or salads. I love to slice it thin and serve it over a bed of arugula with a drizzle of olive oil and balsamic glaze. It's a quick and easy meal that's always a crowd-pleaser.

(Part 7) Flank Steak Recipe Ideas

Here are a few of my favorite flank steak recipes that you can try at home. These recipes are a testament to the versatility of flank steak, allowing you to create a variety of dishes that are both delicious and satisfying.

1. Grilled Flank Steak with chimichurri sauce

This recipe is a classic for a reason! The chimichurri sauce is fresh and vibrant, and the grilled steak is perfectly juicy and tender. Here's what you'll need:

• 1 flank steak (about 1.5 pounds)
• Salt and pepper, to taste
• Olive oil, for grilling
For the chimichurri sauce:
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh cilantro
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the flank steak with salt and pepper.
3. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
4. While the steak is grilling, make the chimichurri sauce by combining all of the ingredients in a bowl and whisking until well combined. The chimichurri sauce is best made fresh, so it retains its vibrant flavor.
5. Let the steak rest for 5-10 minutes before slicing it thinly against the grain.
6. Serve the steak with the chimichurri sauce and your favorite sides. I recommend serving it with grilled vegetables, roasted potatoes, or a simple green salad. The chimichurri sauce will add a burst of flavor that will elevate the entire meal.

2. flank steak tacos with Spicy Mango Salsa

These tacos are packed with flavor and are perfect for a casual dinner party or a weeknight meal. They're a crowd-pleaser that's sure to impress your friends and family. Here's what you'll need:

• 1 flank steak (about 1.5 pounds)
• 1 tablespoon taco seasoning
• 1/2 cup water
• 12 corn tortillas
For the spicy mango salsa:
• 1 ripe mango, diced
• 1/2 red onion, diced
• 1/4 cup chopped fresh cilantro
• 1 jalape??o pepper, seeded and diced (or more to taste)
• 1/4 cup lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the flank steak, taco seasoning, and water. Mix well to coat the steak evenly. The taco seasoning will infuse the steak with a rich, savory flavor.
3. Place the steak in a baking dish and bake for 30-40 minutes, or until it reaches your desired level of doneness. Baking is a great way to cook flank steak evenly and ensure it's tender and juicy.
4. While the steak is baking, make the spicy mango salsa by combining all of the ingredients in a bowl and stirring well. The salsa adds a bright, tangy, and slightly spicy element to the tacos.
5. Let the steak rest for 5-10 minutes before slicing it thinly against the grain. This allows the juices to redistribute, making the steak even more tender and flavorful.
6. Warm the tortillas in a skillet or microwave. You can also grill the tortillas for a smoky flavor. Warm tortillas are essential for a perfect taco experience.
7. Fill the tortillas with sliced steak, spicy mango salsa, and your favorite toppings. Get creative with your toppings! I love adding chopped tomatoes, shredded lettuce, diced avocado, and a dollop of sour cream or crema fresca. Enjoy!

(Part 8) Storage and Leftovers

Have some leftover flank steak? Don't fret! It's fantastic for using in other dishes. Let the steak cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. Leftover flank steak is a versatile ingredient that can be transformed into a variety of dishes. Think of it as a blank canvas for your culinary imagination!

You can use leftover flank steak in sandwiches, salads, soups, stews, or stir-fries. It also freezes well for up to 3 months. Just wrap the steak tightly in plastic wrap and aluminum foil before freezing. Freezing is a great way to preserve leftover flank steak for future use. Just defrost it in the refrigerator overnight before using.

FAQs

Here are some frequently asked questions about cooking flank steak:

1. How long does it take to cook flank steak?

The cooking time for flank steak will vary depending on the thickness of the steak and the method of cooking. A typical 1-inch thick flank steak will take about 5-7 minutes per side on the grill or in a pan, 30-40 minutes in the oven, and 6-8 hours in a slow cooker. Always check the internal temperature of the steak to ensure it's cooked to your desired level of doneness.

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

The best way to cook flank steak depends on your personal preference. If you're looking for a quick and easy meal, pan-frying or grilling is a great option. If you want a super tender and flavorful steak, slow cooking is the way to go. And if you're looking for a hands-off cooking method, oven roasting is a good choice. Experiment with different methods to find your favorite way to cook flank steak!

3. What are some good sides to serve with flank steak?

Flank steak pairs well with a variety of sides, depending on your meal's overall theme. For a lighter meal, try a salad with a vinaigrette dressing, roasted vegetables, or grilled asparagus. For a more substantial meal, consider mashed potatoes, rice, or couscous. Get creative and experiment with different flavor combinations to find your perfect pairing.

4. Can you eat flank steak rare?

Absolutely! Flank steak is delicious cooked rare or medium-rare. This ensures the steak is still juicy and tender, and allows the flavour to shine through. Just be sure to use a meat thermometer to ensure the steak reaches a safe internal temperature of at least 130°F (54°C). It's important to prioritize food safety when cooking meat.

5. Can I use a marinade for flank steak?

Yes, marinating flank steak is a great way to add even more flavor. You can use a store-bought marinade or create your own. Just make sure to marinate the steak for at least 30 minutes, or even overnight for maximum flavor. Some popular marinades for flank steak include soy sauce, honey, ginger, garlic, and citrus juices. Get creative and experiment with different flavors to find your perfect marinade.

I hope this guide has inspired you to get cooking with flank steak. It's a truly delicious and versatile cut of beef that can be enjoyed in a variety of ways. So grab your favorite marinade, fire up your grill, and get ready to enjoy! Happy cooking!