Medium-rare flank steak: is it a culinary conundrum or a delightful discovery?

Flank steak, a lean and flavorful cut from the cow’s abdominal muscles, has long been a culinary enigma. Its coarse grain and tough texture have left many wondering: can you eat flank steak medium rare? The answer, as you’ll discover, lies in understanding its unique characteristics and embracing the right cooking techniques.

The Science Behind Medium-Rare Steak

When steak is cooked to medium rare, it reaches an internal temperature of 130-135°F (54-57°C). At this temperature, the muscle fibers have not fully contracted, resulting in a tender and juicy steak with a slightly pink center.

Flank Steak’s Challenges

Flank steak, however, presents a different challenge. Its long, coarse muscle fibers can make it tough and chewy if not cooked properly. Cooking it past medium-rare can exacerbate this toughness, resulting in a dry and unpalatable steak.

The Case for Medium-Rare Flank Steak

Despite these challenges, there is a strong case for cooking flank steak medium rare. When cooked correctly, it offers a unique blend of tenderness and flavor. The slightly pink center retains its moisture, while the charred exterior adds a smoky depth.

Cooking Techniques for Medium-Rare Flank Steak

To achieve medium-rare perfection with flank steak, follow these essential cooking techniques:

1. Marinade: Marinating the steak in a flavorful liquid for several hours or overnight helps tenderize the meat and enhance its flavor.
2. Score the Steak: Make shallow cuts across the grain of the steak to prevent it from curling and promote even cooking.
3. High Heat: Sear the steak over high heat to create a flavorful crust and lock in the juices.
4. Rest the Steak: Allow the steak to rest for 5-10 minutes after cooking to allow the juices to redistribute throughout the meat.

Ideal Cooking Times

The cooking time for flank steak medium rare will vary depending on the thickness of the steak. As a general guideline:

• 1-inch thick steak: 2-3 minutes per side
• 1.5-inch thick steak: 3-4 minutes per side

Signs of Medium-Rare Flank Steak

To ensure your steak is cooked to medium rare, look for these signs:

• Use a meat thermometer to measure an internal temperature of 130-135°F (54-57°C).
• Cut into the steak to reveal a slightly pink center.
• The steak should feel tender and juicy when pressed.

Accompanying Sauces and Marinades

Medium-rare flank steak pairs well with a variety of sauces and marinades to enhance its flavor:

• Chimichurri Sauce: A vibrant Argentinian sauce made with fresh herbs, olive oil, and red wine vinegar.
• Teriyaki Marinade: A savory Japanese marinade made with soy sauce, mirin, sake, and ginger.
• Mustard Glaze: A tangy and flavorful glaze made with Dijon mustard, honey, and olive oil.

Summary: Embracing the Medium-Rare Delight

While flank steak may pose unique challenges, cooking it to medium rare is a rewarding endeavor. By understanding its characteristics, employing proper cooking techniques, and using flavorful accompaniments, you can unlock the tender and flavorful potential of this versatile cut. Embrace the medium-rare enigma and enjoy the succulent delights that flank steak has to offer.

Frequently Discussed Topics

Q: Is it safe to eat flank steak medium rare?
A: Yes, it is safe to eat flank steak medium rare as long as it has been cooked to an internal temperature of 130-135°F (54-57°C) and rested properly.

Q: Why is flank steak tough if not cooked medium rare?
A: Flank steak has long, coarse muscle fibers that can become tough if overcooked. Cooking it past medium-rare causes these fibers to contract, resulting in a chewy texture.

Q: What is the best way to tenderize flank steak?
A: Marinating flank steak in a flavorful liquid for several hours or overnight helps break down the tough muscle fibers and enhance its flavor.