Make Our Highly Rated Flank Steak Recipe Your Answer to "What's For Dinner?" (2024)

FAQs

What is the best way to eat flank steak? ›

Our Best Ideas for Flank Steak

After cooking, slice against the grain (into thin strips) and it's ready for any weeknight dinner idea you throw at it. Use it to bulk up salads, make it your protein in grain bowls or stuff into tortillas for taco night—whatever you decide you'll be glad you added it to the menu.

Flank steak is ideal for fajitas, stir-fries, and other applications that call for beef strips. Rest cooked steak for at least five minutes before serving, and slice thinly against the grain, preferably at a 45-degree angle, for the best texture. Slicing with the grain will result in an unpleasantly chewy steak.

If you're looking for a tender and flavorful way to cook flank steak, consider slow cooking. Slow cooking allows the meat to break down and become melt-in-your-mouth tender while infusing it with rich flavors.

Rub a flank steak with olive oil, season it with salt and pepper and slide it onto a foil-lined sheet pan for easy cleanup. Then just broil it until it's medium-rare, 6 to 8 minutes. No flipping needed.

It's by far one of the most versatile pieces of steak you can buy, and it tastes great no matter which way you choose. One of the most common uses for the cut is flank steak fajitas. The thin cut is the perfect size for fajita steak and its chewier texture couldn't be more perfect.

Flank steak is a popular cut of beef that is best known for its intense and rich flavors and tenderness. As a lean cut and excellent protein source, flank steak is a great choice for health-conscious people or those who strictly adhere to a low-fat diet.

Flank steak is extremely lean with hardly any fat or connective tissue so it does not need to be trimmed but it should be pounded with a meat mallet in order to tenderize the steak. Do you have to marinate flank steak? Flank steak needs to be marinated or braised to increase tenderness.

Flank steak is generally one of the most affordable cuts of beef you can find. Yet it tends to come at a slightly higher price than the Skirt steak. This is largely because the Skirt cut is a little more tender, and therefore easier to cook with different methods.

Acids like balsamic vinegar and lemon juice or lime juice are commonly used to tenderize flank steak, but a lesser-known tenderizer is soy sauce. Like acid, soy sauce will break down the proteins just enough to make for a tender steak. This flank steak marinade is made with low-sodium soy sauce.

How do you cook a flank steak? ›

Because flank steak is relatively thin, it's best to cook it over fairly high heat so that it can develop a flavorful crust on the outside before it's overcooked on the inside. This means a flank steak will do best with quick, high-heat cooking methods like grilling, broiling, and pan-searing.

London broil is another name for flank steak. It is a lean and flavorful cut of beef that is often used for grilling or broiling.

The critical reason for this is that flank steak, although lean and tasty, is tougher than other cuts of beef due to the many long, thin fibers running through it. To help tenderize flank steak, it is often marinated and cooked by grilling, stir-frying, broiling, or smoking.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

This can be used for steak, but it can also be prepared in fajitas, tacos, sautéed with vegetables as a wok and even eaten alone on the grill. It's a very versatile cut!

Flank is more tender than the inside skirt. The outside skirt is more evenly matched and may be more tender than a flank. Keep this in mind if tenderness is important to you. You can tenderize these cuts with a mallet or by marinating them in olive oil and citrus juice overnight.

Flank steak is famous for its meaty flavor, but its lack of marbling (interior fat veins) means that it's tougher than some other cuts. Cooking it to medium-rare will keep it juicy, and slicing it very thinly across the grain will reduce its chew.

Score Meat Before Marinating: To help the marinade penetrate as deeply as possible (especially thicker cuts like flank steak), prick the surface of the meat with a fork or score it with a knife.