What Is the Best Way to Cook Beef Flank Steak
How To Cook Flank Steak in the Oven
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Lately, I have been all almost flank steak. This cutting isn't quite as fancy — or typically as expensive — as premium steaks, like ribeye and filet mignon, but it cooks only as apace and delivers big on season. I love it for more casual weeknight meals, like like shooting fish in a barrel fajitas or alongside some roasted veggies. Plus, the leftovers make killer sandwiches for lunch the adjacent day.
My favorite way to cook flank steak is under the broiler — enough of crispy seared $.25, cypher guesswork. Here'south how I exercise it, from marinating the steak to slicing it for dinner.
What Is Flank Steak?
This cut is called a flank steak considering information technology literally comes from the flank of the moo-cow — its side, below the ribs. It'southward a fairly broad and thin cutting; it's only i to 1 i/two inches at its thickest and it becomes even thinner toward one end. This means that flank cooks very apace, and the wide, tapered shape also makes it a good choice when you lot're cooking for a crowd — there's enough meat to share and you can get both rare slices and well-done slices all from the same cut so everyone is happy.
Flank steak has a fantastic beefy season. Information technology's great in fajitas and burritos, simply information technology is as well good on its own with just a nice sauce and a side salad.
To feed four to six adults, get 1 1/ii to 2 pounds of flank steak — you can stretch this amount to feed eight if you're serving appetizers or other side dishes. Flank steak tin exist used in most recipes that phone call for skirt steak.
The All-time Mode to Cook Flank Steak
Y'all can grill flank steak, cook it in a skillet on the stovetop, or even cutting information technology upward for a stir-fry, but my choice for everyday cooking is under the broiler. The broiler is basically an upside-down grill that blasts the steak with directly heat. You get lots of lovely crispy bits effectually the edge without drying out or overcooking the steak.
This is the time to pull out your broiler pan if you have one. If you don't, use a blistering canvas with a wire rack set on top. Either way, line that lesser pan with aluminum foil to make cleanup like shooting fish in a barrel.
A lot of recipes say to never cook flank steak beyond medium-rare. I practice love a medium-rare steak, but I actually retrieve flank does fine when cooked a trivial more thoroughly. If you marinate the steak and then piece it thinly across the grain later on cooking, you don't need to fret that your steak will be chewy.
A Marinade Makes Flank Tender
This is a fairly tough and chewy cut, and so a marinade does double duty here, both tenderizing and giving the meat some season. I give the proportions for a simple marinade in the recipe below, but any marinade will exercise. I like to marinate flank steak for at least an hour, or even up to 24 hours. Get the steak marinating in the refrigerator before going to bed or work, and all you lot have to do when you get dwelling for dinner is turn on the broiler.
Slice Against the Grain
1 last fox for complete flank steak happiness: slice information technology against the grain. Flank steak has very pronounced musculus fibers; you can clearly see them running down the length of the cut in big, wiry bundles. These fibers can make the steak very tough and chewy, fifty-fifty with a long marinade, so it's of import to slice this cut very thinly and against the grain.
When yous're ready to slice the steak, brand certain those long musculus fibers are running from left to right on your cutting board. Cut through them using a sharp knife, from meridian to lesser. Sparse slices also assistance make the meat easier to chew and more enjoyable to swallow.
Practice y'all love flank steak? What are your favorite ways to brand information technology for dinner?
Flank isn't quite as fancy — or typically equally expensive — as steaks like ribeye and filet mignon, but it cooks just as chop-chop and delivers big on flavor.
- booze-free
- egg-free
- paleo
- dairy-free
- depression-carb
- fish-free
- peanut-complimentary
- shellfish-costless
- pork-free
- saccharide-conscious
- gluten-gratuitous
- tree-nut-free
- soy-complimentary
- wheat-gratis
Per serving, based on
6
servings. (% daily value)
- Calories 263
- Fat 15.5 g (23.9%)
- Saturated v.2 g (25.nine%)
- Carbs 0.viii g (0.3%)
- Fiber 0.3 g (ane.two%)
- Sugars 0.0 g
- Protein 28.2 g (56.5%)
- Sodium 337.two mg (xiv.i%)
Ingredients
- i 1/2 to 2 pounds
flank steak
For the marinade:
- two to three tablespoons
lemon juice, lime juice, vinegar, or other acid
- two tablespoons
olive oil
- 3 cloves
garlic, optional, grated on a microplane or pressed in a garlic press
- 1 teaspoon
table salt
- i to ii teaspoons
spices, like chili pulverization, barbecue spices, back-scratch, or other favorite spice alloy
-
→ Replace this basic marinade with 1/4 to 1/3 cup any other favorite marinade
Instructions
-
Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9x13-inch baking dish. Whisk together all the marinade ingredients and cascade over the steak. Rub the marinade into the steak and flip the steak one time or twice in the dish to glaze.
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Marinate for ane 60 minutes or up to 24 hours: Cover the dish and place the steak in the fridge for at to the lowest degree i hr or up to 24 hours. Flip the steak occasionally if y'all happen to think about it.
-
Heat the broiler and set up the pan: Set your broiler to its highest setting (or just turn it on if information technology doesn't have settings). Place an oven rack a few inches below the broiler element. Line a broiler pan with aluminum foil, add the top, and spray the top with nonstick cooking spray.
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Broil the steak 4 to half dozen minutes per side: Remove the steak from the marinade, shake off any excess, and place it in the eye of the broiler pan. Slide information technology straight under the bake. Cook for 4 to vi minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).
-
Check the steak for doneness: The steak is washed when the edges are charred and crispy, and you lot see some nicely night searing on the top. Bank check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak. If boosted cooking is needed, cook for some other minute or two for every x degrees needed; transfer the steak to the oven if information technology'south becoming too crisp on the edges.
-
Rest for five minutes: Transfer the steak to a cut lath and residuum for 5 minutes.
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Slice confronting the grain: Slice the steak into very thin slices using a precipitous knife, cutting against the grain. This means the long fibers should all be running left to correct on your cut board, and you should be slicing through them, top to bottom.
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Transfer to a serving platter: Transfer the slices to a serving platter. Pour the juices from the pan and cutting lath over the meat and toss to coat.
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Serve warm or room temperature: Serve the steak right abroad. Leftovers are not bad in sandwiches and on salads, or reheated in quesadillas, burritos, or other quick dinners.
Recipe Notes
Yous can leave the flank steak whole, or y'all tin can cut it into one or two long strips (cutting with the grain downwards the length of the steak). Slices from the whole steak are groovy for sandwiches or topping of salads; skinny strips are nicer for things like fajitas and burritos.
Grilled Flank Steak: Instead of broiling, you can besides grill flank steak over very loftier heat on a gas or charcoal grill. The cooking times are the aforementioned.
Source: https://www.thekitchn.com/how-to-cook-flank-steak-in-the-oven-cooking-lessons-from-the-kitchn-219428
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