How to cook flank steak?

Flank steak is one of the most delicious cuts of beef, but the secret lies in knowing how to cook it. Although the meat is very juicy, if it is not cooked correctly, it can be very tough and difficult to chew or even cut. Take note of how to prepare it so that it is delicious!

This is how you should cook flank steak

Flank steak has a very distinctive flavor that sets it apart from other cuts of beef. It has the particularity of absorbing an infinite number of flavors and mixtures that are prepared to marinate it. But be careful, because there are flavors that can predominate over the meat and this is not what you want; flank steak already has, in itself, a very intense and delicious flavor.

The marinade for this cut depends on each person and recipe. There are recipes that call for the meat to marinate for hours, but there are others that only need 20 minutes. It's up to you! Generally, it is advisable to keep the time short, as the steak has a tender but porous texture. This allows the flavors to adhere quickly to the meat.

In addition, for the meat to be tender and soft, you must follow two very important tips. The first is to cut along the grain of the meat; the second is to remove the membrane that envelops the flank steak. As it is a very fibrous cut, you must remove the membranes. To do this, simply pull it off using your hands. You can also ask the butcher to clean the meat at the time of purchase.

Ingredients

  • Veal flank steak.
  • A sprig of parsley.
  • Five fresh mint leaves.
  • Fresh oregano.
  • 250 millilitres of canola oil.
  • 250 millilitres red wine vinegar.
  • Red pepper flakes (optional).
  • Two cloves of garlic.
  • Salt and freshly ground black pepper to taste.

Preparation

  • The meat should be taken out of the fridge and left at room temperature for a few hours before cooking. This is the time when you can marinate the meat and cover it so that it absorbs the mixture well.
  • To prepare this marinade you will need to finely chop the garlic.
  • Use a large bowl to mix all the ingredients together. One trick is to pass them through a food processor. This way, there are no lumps and all the ingredients are well concentrated.
  • Paint the meat with the marinade using a kitchen brush on both sides.
  • Cover with cling film and leave to rest at room temperature.
  • You can also cut the steak into smaller pieces. If you don't have a suitable knife, then ask the butcher to cut them. These steaks should be dipped in the mixture.
  • For this particular recipe, the meat should be left to marinate for four hours. To do this, place the steak in a large, wide dish.
  • It is important that the marinade rests for 30 minutes before cooking.
  • Flank steak is best done on the grill. Preheat the grill to a high heat.
  • Transfer the meat to the griddle or pan and sear quickly on both sides. Approximately one minute per side.
  • Remove and place on the grill, previously greased with cooking spray.
  • Depending on the thickness of the cut, the cooking time may vary. But the guidelines are the same: cook on high heat and quickly.
  • When the steak is ready, it is advisable to remove from the grill and finish searing again in the pan so that the meat browns on the outside. It all depends on how well done you like your steak!

Cooking tips

As a tip, use a cooking thermometer to check the temperature of the steak. It should be between 50-54ºC. Remember that even if the meat is removed from the grill, it will still be hot on the inside, so even off the grill, the meat continues to cook. You will know that the steak is cooked to perfection because when you cut into it, the center will be pink.

It is also advisable to pound the meat with a kitchen mallet. This is because flank steak has a very particular thickness. So, to tenderize the meat and break down the connective tissues, it is best to pound the meat before cooking and even before marinating.

It is also possible to help yourself by making an intermediate cut to the meat, in case you cook the flank steak whole, without filleting. But, be careful when making the cuts, as too deep a cut can remove the juices from the meat and this is not what you want. To make the cuts properly, they should be about an inch apart; you should do this with the tip of the knife.

What if you don't have a grill at home? It is always best to cook flank steak on the grill, but if you don't have one, you can use an oven grill, a rotisserie, a grill pan or even a cast iron skillet. The key is that the utensil you use must be very hot in order to prepare this steak.

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