Flank Steak Recipes: The Ultimate Guide to Cooking Perfect Flank Steak

Let's be honest, flank steak has a bit of a reputation for being tough and chewy. But let me tell you, it doesn't have to be that way! This cut of beef, often overlooked, is actually a real charmer when you know how to handle it. It's packed with flavour and offers a delicious, melt-in-your-mouth tenderness when cooked right. I've spent years experimenting with different methods – grilling, searing, marinating, you name it – and I've learned a thing or two along the way. So, grab a comfy seat, pour yourself a cuppa, and let's dive into the secrets of cooking flank steak to absolute perfection.

In this guide, we'll cover everything from selecting the right cut to mastering different cooking techniques and the art of slicing for maximum flavour. Get ready to impress your friends and family with your newfound flank steak expertise!

(Part 1) Understanding Flank Steak

First things first, we need to understand what we're dealing with. Flank steak, for those of you who haven't met it, is a long, flat cut of beef taken from the belly of the cow. This muscle is a bit of a workhorse, so it's naturally a bit tougher than other cuts. But that's not a bad thing, it just means we need to be a bit clever with how we cook it.

What Makes Flank Steak Special?

Flank steak is a real charmer for a few key reasons:

• Flavour: This cut is packed with flavour. The fat marbling throughout the steak gives it a lovely, rich taste that's simply delicious.
• Affordability: For those of you watching the pennies, flank steak is often a more affordable cut than some of its fancier cousins.
• Versatility: Flank steak is incredibly versatile. It can be grilled, seared, marinated, or even stir-fried. It's a blank canvas for your culinary creativity.

And let's not forget the texture. Once you've cooked it right, flank steak develops this gorgeous, melt-in-your-mouth tenderness. It's like magic! But if you're not careful, it can go a bit tough. So, like I said, it needs a bit of finesse.

Key Tips for Choosing the Perfect Flank Steak:

Here's where my experience comes in handy. When choosing a flank steak, there are a few things to keep in mind:

• Colour: Look for a good, even red colour. That tells you it's fresh and hasn't been sitting around for too long.
• Fat Marbling: A good, even layer of fat marbling is key to juicy and flavourful steak. It also helps to keep the meat moist during cooking. Aim for a steak that has a good balance of lean meat and fat, not too much of either.
• Texture: A good flank steak should feel firm and springy to the touch. Avoid cuts that feel soft or mushy.

And always check for any signs of bruising or discolouration. These are signs that the steak might have been mishandled. Trust your gut instinct, and if it doesn't look right, move on!

(Part 2) Preparing Flank Steak for Cooking

Once you've got that perfect flank steak, it's time to get it ready for the big show. Now, I know some folks are all about letting the steak speak for itself. But I've found that a little bit of prep work can go a long way in bringing out those gorgeous flavours.

Tenderising Techniques:

Remember I said flank steak can be a little tough? Well, this is where we tame the beast. You can use a meat mallet to tenderise the steak, but be careful not to beat it into oblivion. The goal is to break down the muscle fibres, not turn it into mush.

• Marinating: This is a classic way to tenderise and flavour your flank steak. A simple marinade can be as easy as olive oil, salt, pepper, and herbs. Experiment with different flavours like citrus, soy sauce, or garlic. Let your steak marinate for at least 30 minutes, or even better, overnight in the refrigerator.
• Brining: This is a great way to add moisture and flavour to your flank steak. Simply soak the steak in a salt water solution for a few hours. You can also add other flavourings to the brine, such as garlic, onions, or herbs.

Don't be afraid to get creative with your marinade or brine! The possibilities are endless. You can even use a store-bought marinade, but be sure to check the ingredients and adjust the salt content if necessary.

Trimming the Fat:

A little bit of fat is good, but too much can make your steak greasy and a bit overwhelming. So, trim off any excess fat, but don't go overboard. You want to leave a thin layer of fat on the steak to help keep it juicy.

Slicing for Success:

This is where a lot of folks go wrong. Flank steak is best sliced against the grain, which means cutting across the muscle fibres. This makes the steak easier to chew and prevents it from becoming chewy.

So, how do you know which way to slice? Look closely at the steak. The grain runs along the length of the steak. Cut across those lines for maximum tenderness.

If you're planning to slice the steak after cooking, make sure to cut it into thin slices. This will help the steak to cook evenly and prevent it from becoming tough. You can also use a sharp knife to help ensure clean cuts.

(Part 3) Mastering the Art of Grilling

Let's talk grilling. It's a classic method for cooking flank steak, and it's one I've spent a lot of time perfecting.

Getting your Grill Ready:

First, fire up that grill. You want a nice, hot fire for searing the steak and giving it those beautiful grill marks.

For a gas grill, preheat the grill to medium-high heat (around 400°F). For a charcoal grill, let the coals burn until they are covered in white ash. You should be able to hold your hand about 5 inches above the grill for 5 seconds before it gets too hot.

Clean your grill grates. This is super important. A clean grill prevents sticking and ensures even cooking. Use a grill brush to remove any debris and then oil the grates with a little bit of vegetable oil.

Grilling Time:

Now, here's where the magic happens. Place your steak on the hot grill and let it cook undisturbed for a few minutes. This sears the outside and locks in the juices. You'll know it's ready when you can easily lift it off the grill without it sticking.

Flip the steak and cook for a few more minutes, until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature. A medium-rare flank steak should be around 130-135°F.

For a more even cook, you can move the steak to a cooler part of the grill after searing it on both sides. This will help to prevent the steak from overcooking on the outside while it finishes cooking on the inside.

Resting is Key:

This might sound obvious, but it's a crucial step. Let the steak rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Cover the steak loosely with foil and let it rest for 5-10 minutes before slicing. This will also help to prevent the steak from drying out.

(Part 4) Searing with Panache

Okay, you might not have a grill on hand. No worries! Searing your flank steak in a pan is a fantastic alternative.

The Perfect Pan:

A cast iron skillet is your best friend for searing steak. It heats up evenly and holds the heat beautifully. You can also use a heavy-bottomed stainless steel skillet, but just make sure it's nice and hot!

Searing Technique:

Heat your pan over high heat until it's smoking hot. Add a little bit of oil to the pan and let it get hot. Now, add your flank steak to the pan and let it sear for about 3-4 minutes per side. You'll see those gorgeous brown crusts forming.

Reduce the heat to medium and cook for a few more minutes, until the steak reaches your desired level of doneness.

To ensure even cooking, you can use a meat thermometer to check the internal temperature of the steak.

Rest Time Again:

Don't forget to let your steak rest for a few minutes before slicing. This is crucial, even when you're searing.

Cover the steak loosely with foil and let it rest for 5-10 minutes before slicing. This will help the juices redistribute and ensure a tender and juicy steak.

(Part 5) Cooking to Perfection: A Guide to Doneness

Now, you've got your steak sizzling away, but how do you know when it's cooked to your liking? Here's a little cheat sheet for you.

Keep in mind that flank steak is best cooked medium-rare to medium, as it can become tough if overcooked.

Doneness Guide:

This chart will give you a good idea of what to expect at different levels of doneness. Of course, everyone's taste is different, so find what you love!

To ensure you achieve the desired level of doneness, use a meat thermometer. It's the most reliable way to ensure your steak is cooked to perfection.

(Part 6) Delicious Flank Steak Recipes

Alright, we're getting to the fun part! Let's talk recipes. Here are some of my tried-and-true favourites.

Classic Grilled Flank Steak with chimichurri sauce

This recipe is a real crowd-pleaser, and it's perfect for a summer BBQ. The chimichurri sauce adds a burst of fresh flavour that complements the steak perfectly.

Ingredients:

• 1 flank steak, trimmed
• Olive oil, for brushing
• Salt and pepper, to taste
• Chimichurri Sauce:
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh oregano
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the steak with olive oil and season with salt and pepper.
3. Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.
4. While the steak is cooking, make the chimichurri sauce by combining all ingredients in a bowl and whisking until well combined.
5. Let the steak rest for 5-10 minutes before slicing against the grain.
6. Serve the steak with the chimichurri sauce and enjoy!

To make the chimichurri sauce even more flavourful, you can add a pinch of red pepper flakes or a squeeze of lemon juice.

Pan-Seared Flank Steak with Garlic Butter Sauce

This is a simple and delicious recipe that's perfect for a weeknight dinner. The garlic butter sauce adds a rich and flavorful touch to the steak.

Ingredients:

• 1 flank steak, trimmed
• Olive oil, for cooking
• Salt and pepper, to taste
• Garlic Butter Sauce:
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the steak with salt and pepper.
3. Sear the steak for 3-4 minutes per side, or until it reaches your desired level of doneness.
4. While the steak is cooking, make the garlic butter sauce by melting the butter in a small saucepan over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Stir in the parsley, salt, and pepper.
5. Let the steak rest for 5-10 minutes before slicing against the grain.
6. Pour the garlic butter sauce over the steak and serve.

For an extra touch of flavour, add a squeeze of lemon juice to the garlic butter sauce.

Flank Steak Stir-Fry

This is a quick and easy recipe that's perfect for a weeknight meal. The flank steak is stir-fried with your favourite vegetables and a delicious sauce.

Ingredients:

• 1 flank steak, thinly sliced
• 1 tablespoon olive oil
• 1 cup chopped vegetables (such as broccoli, carrots, onions, peppers)
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 clove garlic, minced
• 1/2 teaspoon ginger, grated

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, garlic, and ginger.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the steak and cook for 2-3 minutes, or until browned.
4. Add the vegetables and cook for 3-4 minutes, or until tender-crisp.
5. Pour the sauce over the steak and vegetables and cook for 1-2 minutes, or until the sauce has thickened.
6. Serve over rice or noodles and enjoy!

To make the stir-fry even more flavourful, you can add a pinch of red pepper flakes or a squeeze of lemon juice to the sauce.

(Part 7) Tips for Serving and Enjoying

You've cooked your flank steak to perfection. Now, let's make sure it gets the star treatment it deserves.

Slicing for Presentation:

Remember, slice your steak against the grain. This makes it much easier to chew and keeps the meat from becoming tough.

You can slice your steak into thin strips or thicker slices, depending on your preference. For a more rustic presentation, try slicing the steak into thicker pieces.

For a visually appealing presentation, you can fan the slices of steak on a platter.

side dish Ideas:

Now for the supporting cast. Flank steak is a versatile player, so you can pair it with a wide range of side dishes. Here are a few ideas to get you started.

• grilled vegetables: These are a classic pairing for steak. Asparagus, bell peppers, zucchini, and mushrooms are all great choices.
• Roasted Potatoes: A simple, satisfying side dish that complements the steak beautifully. Try roasting the potatoes with herbs like rosemary or thyme for extra flavour.
• Rice: A light and fluffy side dish that is a perfect blank canvas for the steak's flavour.
• Salad: A fresh and healthy way to round out your meal. A simple salad with greens, tomatoes, and cucumbers is perfect. You can also add a tangy dressing or a sprinkle of toasted nuts for extra flavour and texture.

Sauce Up:

Sometimes a little sauce can take your steak to the next level.

• Peppercorn Sauce: A classic and sophisticated sauce that adds a punch of flavour.
• Mushroom Sauce: A rich and earthy sauce that is perfect for steak.
• Béarnaise Sauce: A classic French sauce that is both rich and elegant. This sauce is a bit more time-consuming to make, but it's definitely worth the effort.
• Red Wine Reduction: A simple and flavourful sauce made with red wine, butter, and herbs.

You can also use a store-bought sauce, but be sure to check the ingredients and adjust the salt content if necessary.

(Part 8) Leftover Magic

Don't let those leftover flank steak slices go to waste! Here are a few ways to give them a second life.

Steak Sandwiches:

Slice up your leftover flank steak and pile it onto some crusty bread. Add your favourite toppings, like cheese, onions, and pickles, and you've got yourself a delicious sandwich! You can even add a bit of your favourite sauce to the sandwich for extra flavour.

Steak Salad:

Chop up your leftover steak and toss it into a salad with your favourite greens, vegetables, and dressing. You can also add other toppings, such as toasted nuts, croutons, or a sprinkle of cheese.

Steak Quesadillas:

Slice up your leftover steak and add it to your favourite quesadillas. You can also add other toppings, such as cheese, onions, and peppers.

Steak Hash:

Dice up your leftover flank steak and add it to a pan with diced potatoes, onions, and peppers. Cook until the potatoes are browned and the steak is heated through. You can also add a splash of broth to the pan for extra flavour.

(Part 9) FAQs

You've got your flank steak ready to go, but you might have a few questions lingering. Let's tackle them head-on.

1. Can I freeze flank steak?

Absolutely! You can freeze flank steak for up to 3 months. Just wrap it tightly in plastic wrap or foil and store it in a freezer-safe bag.

When you're ready to use the frozen steak, thaw it in the refrigerator overnight.

2. How long should I grill flank steak for?

The grilling time will vary depending on the thickness of your steak and the heat of your grill. Aim for 4-5 minutes per side for a medium-rare steak.

You can use a meat thermometer to check the internal temperature of the steak.

3. How do I know if flank steak is done?

The best way to check if your flank steak is done is to use a meat thermometer. A medium-rare steak should have an internal temperature of 130-135°F.

You can also use the touch test to check the doneness of your steak. Press your finger on the centre of the steak. If it feels firm, it's medium-well done. If it feels soft, it's medium-rare.

4. Can I use flank steak for stir-fry?

Definitely! Flank steak is a great choice for stir-fries because it cooks quickly and can be easily sliced.

Just be sure to slice the steak thinly before adding it to the stir-fry. This will help it cook evenly and prevent it from becoming tough.

5. What are some other ways to cook flank steak?

You can also cook flank steak in the oven, slow cooker, or pressure cooker.

For oven cooking, try searing the steak first in a pan, then transfer it to a preheated oven and bake until it reaches your desired level of doneness. For slow cooker cooking, braising the flank steak in a flavorful broth will yield a tender and delicious result. And pressure cookers are a great way to cook flank steak quickly and easily.

There you have it! Now you've got all the knowledge you need to make the most of flank steak. Get those taste buds ready for some delicious adventures!