Flank steak, a flavorful and relatively inexpensive cut, is a fantastic choice for grilling, pan-searing, or even slicing thinly for tacos or salads. However, its lean nature means it can easily become tough if overcooked. This guide will walk you through how to make flank steak perfectly, ensuring juicy, tender results every time.
Choosing the Right Flank Steak
The first step to a great flank steak is selecting the right piece of meat. Look for a steak that is vibrantly red with good marbling (small streaks of fat throughout the meat). Avoid steaks that are excessively pale or have large, dry areas. A good-quality flank steak will be approximately 1-inch thick.
Preparing the Flank Steak
Before cooking, there are a few key preparation steps to ensure maximum tenderness and flavor:
1. Marinate (Optional but Recommended):
Marinating your flank steak is highly recommended, as it adds both flavor and helps tenderize the meat. A simple marinade might include:
- Olive oil: Provides moisture and richness.
- Soy sauce or Worcestershire sauce: Adds savory depth and saltiness.
- Garlic: A classic flavor enhancer.
- Lime or lemon juice: Brightens the flavors and tenderizes the meat slightly.
- Your favorite herbs and spices: Experiment with chili powder, cumin, paprika, oregano, or others!
Let your steak marinate for at least 30 minutes, or preferably several hours or even overnight, in the refrigerator.
2. Pat it Dry:
Before cooking, pat the steak dry with paper towels. Excess moisture on the surface can hinder browning.
3. Bring to Room Temperature (Optional):
Allowing the steak to come to room temperature before cooking ensures more even cooking. This step is optional but recommended.
Cooking Methods for Flank Steak
There are several ways to cook flank steak, each resulting in a slightly different texture and flavor.
1. Grilling:
Grilling produces a beautiful char and smoky flavor. Aim for medium-rare to medium doneness. Use medium-high heat and cook for about 4-5 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare, or 140-145°F (60-63°C) for medium.
2. Pan-Searing:
Pan-searing creates a fantastic crust and is a great option if you don't have a grill. Heat a heavy-bottomed skillet over medium-high heat with a little oil. Sear the steak for 3-4 minutes per side, then reduce the heat to medium and continue cooking until desired doneness is reached.
3. Broiling:
Broiling is a quick method that produces a good sear. Place the steak on a broiler pan and cook for 3-4 minutes per side, keeping a close eye to prevent burning.
Resting the Flank Steak
Once cooked, it's crucial to let your flank steak rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing and Serving
Flank steak is best sliced thinly against the grain. This means slicing across the direction of the muscle fibers. This will make the steak much more tender.
Serve your perfectly cooked flank steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad. Enjoy!
Tips for Flank Steak Success
- Don't overcook! Flank steak is best served medium-rare to medium.
- Use a meat thermometer: This is the best way to ensure your steak is cooked to your liking.
- Slice against the grain: This is essential for tenderness.
- Experiment with marinades and seasonings: Find your perfect flavor combination!
By following these steps, you'll be well on your way to enjoying delicious and perfectly cooked flank steak every time. Happy cooking!
