Flank steak is one of the most popular cuts of beef because of its consistent flavour, and it can be served with anything! On the other hand, this cut is very versatile and can be cooked in many different ways.

What is the best way to cook a flank steak?

Flank steak should be prepared on the grill if you want spectacular results and to surprise your guests. But if you don't have a grill, don't worry. It can also be baked, pan-fried, or even cooked in a pan. Each of the different techniques to cook a flank steak have their own guidelines. Take note!

Grilled flank steak

This is the best way to cook flank steak. It is advisable that the grill is very hot to start with and that you use the grill lid during cooking. You will need cooking spray to grease the grill, then place the meat on top. Reduce the temperature when you put the meat on the grill.

Depending on your type of grill and whether it can handle wood underneath, allow the wood to smoke towards the end of the cooking time so that the meat soaks it in. The results will be excellent! Please note that the cooking time will be approximately 20 minutes; ten minutes on each side.

Baked flank steak

Baked flank steak is a good alternative if you don't have a grill. To bake flank steak in the oven you can use two different methods:

• Line a baking tray with foil and place the meat on top.
• Place the meat directly on the tray, previously greased with olive oil.

Preheat the oven to 200°C and then reduce the temperature when the meat is in the oven. While the oven is preheating, sear the meat in a pan for one minute on each side.

The cooking time, once the meat is in the oven, depends on how well done you want the steak to be; 25 minutes is enough for a rare steak, while 40 minutes is enough for a well-done steak. Don't forget to turn the steak halfway through cooking.

As for the temperature, you should reduce it when you put the steak in the oven. You can lower it to 150ºC if you want a rare steak in 40 minutes. Don't forget to keep an eye on the outside texture during the cooking time.

Grilled and pan-fried flank steak

An unusual alternative is to griddle or pan-fry flank steak. The problem is that this meat has an elongated, triangular and thick cut, so it may not be well done.

Grilling and pan-frying are alternatives when the steak is cut into steaks - steaks are very easy to prepare with this method! All you need to do is preheat the griddle or frying pan, previously greased with olive oil, and place the steaks on it for about four to five minutes. Remember that they cannot burn!

Tips on how to cook flank steak

It doesn't matter which method you choose to prepare flank steak. It is very important to follow a number of common tips that will help the meat to turn out better. Flank steak, while delicious, has a texture that is difficult to cook. If not prepared properly, the meat can be tough as a shoe and very difficult to eat.

The first thing to do is to clean the meat perfectly. This cut is taken from the animal's diaphragm, which is surrounded by a white membrane. This white membrane must be removed before marinating the meat. The membrane can be removed by the butcher or by yourself with the help of a knife and pulling with your fingers. It will come off easily!

Whether you cook the meat whole or in steaks, it is best to pound it with a kitchen mallet beforehand. This helps the meat to soften a little and the texture will be much smoother. In addition, in the case of fillets, they flatten out considerably and are thinner.

The marinating time is very important. The meat has a very strong flavour and if you want to make it into a special recipe, such as arrachera tacos, then you will need to marinate it for quite a long time. Respect the marinating times for each recipe – some recipes require the meat to be in the fridge for up to six hours! In this case, prepare the marinade the night before or very early in the morning. In the case of steaks, it is not necessary to marinate for a long time. You can do it half an hour before and even omit this step.

Finally, remember that any cut of beef or pork should be taken out of the fridge two hours before cooking and left at room temperature. The two hours are especially mandatory when the steak is cooked whole, as you don't want the inside of the meat to be cold when you cook it. In the case of steaks, removing them from the refrigerator 40 minutes before cooking will be sufficient.