If you’re a meat lover, it’s highly unlikely that you’ve never heard of flank steak. This delicious cut of beef has been gaining popularity in recent years, especially among food enthusiasts who love experimenting with different cuts of meat in their cooking. Flank steak is unique in that it is thin, lean, and relatively affordable compared to other cuts of beef. It is a popular choice for grilling and broiling and can be cooked to perfection with the right seasoning and technique.
What is Flank Steak?
Flank steak is a thin, long cut of beef that is taken from the belly muscles of the cow. It is a lean and flavorful cut of meat that is perfect for grilling, broiling, or braising. Flank steak is relatively affordable compared to other cuts of meat such as ribeye or filet mignon, making it a great choice for home cooks who want to prepare a delicious and budget-friendly meal.
Choosing and Preparing Flank Steak
When you’re selecting flank steak, you want to choose a cut that has a bright, cherry red color with a fine layer of fat around the edges. The meat should feel firm to the touch, not mushy or flimsy. Flank steak doesn’t have much fat marbling, so seasoning it before cooking is crucial to enhance its flavors. You can marinate it for a few hours in the fridge or season it just before cooking with rubs, spice blends, or herbs.
Before cooking, it’s best to bring the flank steak to room temperature for 30 minutes or so. As with most cuts of beef, letting the meat warm up slightly before cooking it will help it cook more evenly. When cooking flank steak, you want to sear it quickly over high heat. This will give it a nice charred exterior and leave the inside tender and juicy.
Ways to Cook Flank Steak
There are many ways to cook flank steak, and it’s up to you to choose the method that best suits your preferences. Here are some popular ways to cook flank steak:
– Grilling: This is one of the most popular ways to cook flank steak. You can grill it over high heat for a few minutes on each side until it is cooked to your liking.
– Broiling: If you don’t have a grill, you can broil flank steak in your oven. Keep the broiler on high and place the flank steak about six inches away from the heat source. Cook it for a few minutes on each side until it is cooked to your liking.
– Stir-frying: You can slice flank steak thinly and stir-fry it with vegetables for a quick and easy meal.
– Braising: You can braise flank steak by cooking it slowly in a flavorful liquid until it becomes tender. This is a great option if you prefer a more tender and melt-in-your-mouth texture.
How to Serve Flank Steak
Flank steak is a versatile cut of meat that can be served in many ways. Here are some popular ways to serve flank steak:
– Tacos: You can slice flank steak thinly and use it as a filling for tacos.
– Salad: Sliced flank steak pairs well with leafy greens, roasted vegetables, and a vinaigrette dressing.
– Sandwich: You can slice flank steak thinly and use it as a filling for sandwiches.
– Rice bowl: Flank steak, rice, and your favorite toppings make for a satisfying rice bowl.
Concluding Thoughts on Flank Steak
Flank steak is an affordable and flavorful cut of beef that can be cooked in many ways. Whether you’re grilling, broiling, stir-frying, or braising it, flank steak is a great option for a delicious and budget-friendly meal. Remember to bring it to room temperature and season it before cooking, and sear it quickly over high heat for a perfect charred exterior and juicy interior.
FAQs About Flank Steak
What is the best way to cook flank steak?
Flank steak cooks quickly and is best cooked over high heat. Grilling, broiling and stir-frying are all great options for cooking it.
How do you slice flank steak?
It’s best to slice flank steak against the grain. This will help to break down the muscle fibers and make for a tender cut of meat.
How long should you marinate flank steak?
It’s best to marinate flank steak for at least two hours in the fridge, but you can marinate it overnight for more flavor.
Is flank steak tender?
Flank steak is relatively lean and doesn’t have much fat marbling, which makes it less tender compared to other cuts of meat. However, when cooked properly and sliced against the grain, it can be quite tender and juicy.
