Flank steak, a flavorful and relatively inexpensive cut, can be a culinary masterpiece when cooked correctly. This comprehensive guide will walk you through everything you need to know to make delicious flank steak, from selecting the right cut to achieving that perfect sear and ensuring a tender, juicy result.
Choosing Your Flank Steak
The first step to amazing flank steak is choosing the right cut. Look for a piece of meat that's vibrant red, with good marbling (small flecks of fat distributed throughout). Avoid anything that looks dry or pale. A good butcher can be a valuable resource in selecting the perfect flank steak. Consider the thickness; a slightly thicker cut (about 1 inch) will generally be easier to cook evenly.
Preparing the Flank Steak
Before you even think about cooking, proper preparation is key. This involves:
Trimming Excess Fat
Trim away any excess fat, but don't go overboard. A little fat renders during cooking, adding flavor and moisture.
Marinating (Optional but Recommended)
Marinating your flank steak is highly recommended. A marinade not only adds flavor, but it also helps tenderize the meat. A simple marinade of olive oil, soy sauce, garlic, and lime juice works wonders. Allow the steak to marinate for at least 30 minutes, or up to overnight in the refrigerator for maximum flavor penetration.
Cooking Your Flank Steak
Several methods can be used to cook flank steak, each resulting in a slightly different texture and flavor profile.
Pan-Searing: For a Delicious Crust
This method creates a beautiful sear, locking in the juices and resulting in a flavorful crust. Heat a heavy-bottomed skillet over high heat. Add a high-smoke-point oil, such as canola or avocado oil. Once the oil is shimmering, add the steak and sear for 2-3 minutes per side for medium-rare. Reduce heat to medium and continue cooking to your desired level of doneness, using a meat thermometer to ensure accuracy.
Grilling: That Smoky Flavor
Grilling imparts a delicious smoky flavor to the flank steak. Prepare your grill for high heat. Sear the steak for 2-3 minutes per side, then reduce heat to medium and continue grilling to your preferred doneness. Grilling times may vary depending on your grill and the thickness of the steak.
Broiling: A Quick and Easy Option
Broiling is a quick method ideal for smaller flank steaks. Preheat your broiler. Place the steak on a broiler pan and broil for 2-3 minutes per side, or until cooked through. Keep a close eye on it to prevent burning.
Resting is Crucial
Regardless of your cooking method, resting the steak is crucial. Allow the steak to rest for 10-15 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing and Serving
Once rested, slice the flank steak thinly against the grain. This is essential for tenderness. Serve immediately with your favorite sides. Flank steak pairs well with chimichurri sauce, grilled vegetables, or a simple salad.
Tips for Flank Steak Success
- Don't overcook: Flank steak is best served medium-rare to medium. Overcooking will result in a tough and dry steak.
- Use a meat thermometer: This ensures the steak is cooked to your desired doneness.
- Let it rest: This step is non-negotiable for optimal tenderness.
- Experiment with marinades: Find your favorite marinade combination.
By following these steps, you'll be well on your way to preparing perfect flank steak every time. Enjoy!
