Elevate your steak game: how to cook juicy and tender flank steak from serious eats
What To Know
- Flank steak is a long, flat cut with a coarse grain and a noticeable amount of connective tissue.
- Marinating flank steak in an acidic marinade, such as a mixture of vinegar, citrus juice, or yogurt, helps to break down the connective tissue and tenderize the meat.
- Resting the steak before slicing allows the juices to redistribute, resulting in a more tender and flavorful steak.
Flank steak, a lean and flavorful cut from the cow’s abdomen, is a popular choice for grilling, roasting, or pan-searing. However, cooking flank steak to perfection can be a challenge, especially if you’re not familiar with its unique characteristics. This comprehensive guide from Serious Eats will provide you with all the essential techniques and tips to master the art of cooking flank steak every time.
Understanding Flank Steak
Flank steak is a long, flat cut with a coarse grain and a noticeable amount of connective tissue. This can make it tough and chewy if not cooked properly. The key to tenderizing flank steak is to break down the connective tissue by marinating or using a tenderizing technique.
Marinating Flank Steak
Marinating flank steak in an acidic marinade, such as a mixture of vinegar, citrus juice, or yogurt, helps to break down the connective tissue and tenderize the meat. Marinating times can vary from a few hours to overnight, depending on the acidity of the marinade.
Tenderizing Techniques
In addition to marinating, you can also use mechanical tenderizing techniques to break down the connective tissue in flank steak. These techniques include:
- Pounding: Place the steak between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it thin.
- Scoring: Use a sharp knife to score the steak diagonally across the grain at 1-inch intervals.
- Tenderizing with a fork: Poke the steak all over with a fork to create tiny holes that allow the marinade to penetrate more deeply.
Seasoning Flank Steak
Before cooking, season the flank steak generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or cumin, for extra flavor.
Cooking Methods for Flank Steak
There are several ways to cook flank steak, including:
- Grilling: Grill the steak over medium-high heat for 5-7 minutes per side, or until it reaches your desired doneness.
- Roasting: Roast the steak in a preheated oven at 400°F (200°C) for 20-25 minutes, or until it reaches your desired doneness.
- Pan-searing: Heat a large skillet over medium-high heat and sear the steak for 3-4 minutes per side, or until it reaches your desired doneness.
Doneness Levels for Flank Steak
The recommended doneness level for flank steak is medium-rare to medium. This will result in a steak that is tender and juicy, with a slight pink center.
- Rare: 120-125°F (49-52°C)
- Medium-rare: 125-130°F (52-54°C)
- Medium: 130-135°F (54-57°C)
- Medium-well: 135-140°F (57-60°C)
- Well-done: 140°F (60°C) and above
Slicing Flank Steak
After cooking, let the flank steak rest for 10-15 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Slice the steak thinly against the grain to ensure maximum tenderness.
Serving Flank Steak
Flank steak can be served with a variety of sides, such as:
- Grilled vegetables: Asparagus, broccoli, or zucchini
- Mashed potatoes: Creamy or garlic-herb mashed potatoes
- Rice: Brown rice, white rice, or jasmine rice
- Salads: Green salad, Caesar salad, or Greek salad
Tips for Cooking Flank Steak
- Use a sharp knife: A dull knife will tear the meat fibers and make the steak tough.
- Don’t overcook the steak: Flank steak is a thin cut, so it cooks quickly. Overcooking will result in a dry and tough steak.
- Let the steak rest: Resting the steak before slicing allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice the steak against the grain: This will help to break down the connective tissue and make the steak easier to chew.
Final Note: Mastering the Art of Flank Steak
By following the techniques and tips outlined in this guide, you can master the art of cooking flank steak and consistently achieve tender and flavorful results. Remember to experiment with different marinades, tenderizing techniques, and cooking methods to find the combination that best suits your preferences.
Information You Need to Know
Q: What is the best marinade for flank steak?
A: Acidic marinades, such as those made with vinegar, citrus juice, or yogurt, help to break down the connective tissue and tenderize the meat.
Q: How long should I marinate flank steak?
A: Marinating times can vary from a few hours to overnight, depending on the acidity of the marinade.
Q: What is the best way to tenderize flank steak?
A: In addition to marinating, you can also use mechanical tenderizing techniques, such as pounding, scoring, or tenderizing with a fork.
Q: What is the recommended doneness level for flank steak?
A: The recommended doneness level for flank steak is medium-rare to medium.
Q: How do I slice flank steak?
A: Slice the steak thinly against the grain to ensure maximum tenderness.