Flank steak, a flavorful and relatively inexpensive cut, can be a fantastic addition to your weeknight dinner repertoire. However, its lean nature requires careful cooking to avoid ending up with a tough, chewy result. This guide will walk you through achieving perfectly tender and flavorful flank steak every time.
Choosing & Preparing Your Flank Steak
Before you even start cooking, selecting and prepping your flank steak correctly is crucial.
Selecting the Perfect Steak:
- Look for vibrant color: A deep red color, free from excessive discoloration, indicates freshness.
- Feel for texture: The steak should feel firm and springy to the touch, not mushy or slimy.
- Check for marbling: While flank steak is naturally lean, a little marbling adds flavor and tenderness.
Preparing the Steak for Cooking:
- Trim excess fat: Remove any excessive fat caps, but leave a thin layer for flavor.
- Pat it dry: Use paper towels to thoroughly dry the surface of the steak. This is key for a good sear.
- Let it rest: Allow the steak to come to room temperature (about 30-60 minutes) before cooking for more even cooking.
Cooking Methods for Flank Steak
Several methods can produce delicious results. Here are some popular choices:
Grilling:
- High heat: Sear the steak over high heat for 2-3 minutes per side to develop a beautiful crust.
- Lower the heat: Reduce heat to medium and continue cooking to your desired level of doneness. Use a meat thermometer for accuracy.
- Rest before slicing: Allow the steak to rest for at least 10 minutes before slicing against the grain. This helps retain its juices and improves tenderness.
Pan-Searing:
- High heat: Heat a heavy-bottomed skillet (cast iron is ideal) over high heat with a high-smoke-point oil (like canola or avocado).
- Sear and cook: Sear the steak for 2-3 minutes per side, then reduce heat to medium and continue cooking until desired doneness is reached.
- Rest and slice: Rest the steak for at least 10 minutes before slicing against the grain.
Broiling:
- Preheat broiler: Preheat your broiler to high.
- Place steak on rack: Place the steak on a broiler rack set about 4-6 inches from the heat source.
- Broil: Broil for 2-3 minutes per side, then continue broiling, flipping occasionally, until cooked to your liking. Keep a close eye to avoid burning.
- Rest and slice: Rest and slice as described above.
Determining Doneness
Using a meat thermometer is the most accurate way to ensure your flank steak is cooked to perfection. Here's a helpful guide:
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-140°F
- Medium-Well: 140-145°F
- Well-Done: 145°F and above
Serving Suggestions
Flank steak is incredibly versatile. Slice it thinly against the grain and serve it in:
- Tacos or fajitas: A classic and flavorful choice.
- Salads: Add grilled or sliced flank steak to your favorite salad for a protein boost.
- Sandwiches or wraps: Create delicious and satisfying steak sandwiches or wraps.
- Stir-fries: The lean nature of flank steak makes it perfect for stir-fries.
By following these tips, you'll master the art of cooking flank steak and enjoy this delicious and affordable cut of beef in countless delicious ways. Remember, practice makes perfect! Don't be afraid to experiment and find your preferred cooking method and level of doneness.
