Steaming Flank: A Quick, Easy, And Delicious Guide

Flank steak is a tasty and juicy cut of beef packed with intense flavour. However, it can be tough if not cooked correctly. The best way to cook it is hot and fast, and there are various methods to achieve this, including grilling, broiling, stir-frying, and pan-searing. The key to a tender flank steak is to marinate it first and then slice it thinly against the grain after cooking.

How to Marinate Flank Steak

Flank steak is a lean, economical, and versatile cut of beef packed with intense flavour. It is also relatively tough, so it benefits from being marinated before cooking.

Ingredients

Flank steak can be marinated using a wide variety of ingredients. Here are some common ones:

• Olive oil
• Soy sauce
• Citrus juice (lemon or lime)
• Brown sugar
• Garlic
• Honey
• Mustard
• Worcestershire sauce
• Vinegar (balsamic, red wine, rice, or apple cider)
• Spices (cayenne, paprika, red pepper flakes, dried oregano, cumin, salt, and pepper)

Method

• Combine your chosen ingredients in a bowl and whisk until smooth.
• Place the flank steak in a wide pan, large plastic bag, or glass pan and pour the marinade over it, ensuring the steak is fully coated.
• Massage the marinade into the steak with your hands.
• Cover the steak and leave it to marinate in the fridge for at least one hour, or up to 24 hours for maximum flavour and tenderisation.
• Remove the steak from the marinade and pat it dry with paper towels.
• Season the steak with salt and pepper.
• Cook the steak using your desired method (e.g. grilling, broiling, pan-searing, or baking).

Tips

• When grilling, preheat the grill to medium-high heat and lightly oil the grates.
• When pan-searing, use a cast-iron skillet or griddle and ensure it is hot before adding the steak.
• When baking, arrange the steaks in a baking dish lined with aluminium foil.
• Marinade penetration can be enhanced by poking a few holes in the steak before adding it to the marinade.
• For best results, bring the steak to room temperature before cooking.
• For food safety reasons, never reuse marinades unless you boil them first to kill any bacteria.

How to Make Sure Flank Steak Cooks Evenly

Flank steak is a tasty cut of beef that can be easy to mess up. Here are some tips to ensure your flank steak cooks evenly:

Choose the Right Cut

Flank steaks vary in weight and shape. Some are long, while others are almost round. They typically weigh between one and two pounds. When choosing a flank steak, opt for one that is uniform in thickness to ensure even cooking.

Prepare the Steak

Trim any excess fat from the outside of the meat. Then, let the steak rest on the counter for about 10 minutes to bring it closer to room temperature. This helps ensure a more even cook, so the steak is pink from edge to edge when sliced.

Cut the Steak

If one end of the flank steak is thicker than the other, consider slicing the steak into two separate pieces—a thicker half and a thinner half. This will make it easier to manage the cooking process and ensure even doneness. Start cooking the thicker half first, and add the thinner half to the heat about halfway through. Alternatively, you can pound the steak out into an even thickness between two pieces of plastic wrap or parchment paper.

Use a Marinade

A marinade can help tenderize the meat and infuse it with flavour. The basic elements of a good marinade are fat (such as olive oil), acid (like lemon juice or vinegar), and flavour (such as spices, herbs, and garlic). You can also add something sweet like honey or brown sugar. Marinate the steak for at least 30 minutes to two hours.

Cook with High Heat

High heat is best for cooking flank steak. The hotter and quicker it cooks, the less tough it will be. Use a grill, broiler, skillet, or stovetop to cook your flank steak. If using a grill or skillet, preheat it to medium-high heat. If broiling, set your oven rack a few inches below the broiler element.

Manage the Cooking Process

Cook the steak for about 3–4 minutes on each side. If the steak curls or raises during cooking, use a metal spatula or a cast-iron steak weight to press it down and ensure even cooking. Check the steak's internal temperature with a meat thermometer. For a rare steak, aim for 125°F; for medium-rare, 130°F to 135°F; for medium, 140°F; and for medium-well, 145°F.

Let It Rest

After cooking, let the steak rest for at least five minutes before slicing. This allows the juices to redistribute, resulting in a juicier bite.

Slice Against the Grain

Finally, be sure to cut the flank steak across the grain. This shortens the muscle fibres, making the meat more tender and easier to chew.

The Best Way to Cook Flank Steak

Flank steak is a tasty and economical cut of beef that is best cooked using high heat. It has a fantastic beefy flavour and is very versatile, making it a great option for a range of dishes. Here is a step-by-step guide to cooking flank steak:

Prepare the Steak

Before cooking, trim any excess fat from the outside of the meat. Then, let the steak rest on the counter for 10 minutes to bring it closer to room temperature. This will help ensure a more even cook.

Make a Marinade

Flank steak benefits from a good marinade, which will add flavour and help to tenderise the meat. A simple marinade can be made using oil, soy sauce, citrus juice or vinegar, and brown sugar. Place the steak in a bowl and cover with plastic wrap, or place it in a glass pan and coat it with the marinade. Leave it to marinate in the fridge for at least 30 minutes, or up to 24 hours.

Heat Your Cooking Equipment

If you are cooking the steak on a grill or stovetop, heat it up to a high temperature. For a stovetop, a cast-iron skillet or griddle is a good option. If you are using a broiler, set it to its highest setting and place an oven rack a few inches below the element. Line a broiler pan or baking sheet with aluminium foil for easy cleanup.

Cook the Steak

When cooking flank steak, it is best to use high heat and cook it quickly to avoid toughness. If you are grilling or cooking on a stovetop, cook the steak for 3-4 minutes on each side for a rare or medium-rare steak. If you are using a broiler, cook the steak for 4-6 minutes on each side.

Rest and Slice the Steak

Once the steak is cooked to your liking, remove it from the heat and let it rest for at least 5 minutes. This will allow the juices to redistribute, ensuring a juicy bite. When slicing the steak, cut it against the grain into thin strips to maximise tenderness.

Serve

Flank steak is delicious served on its own with a simple sauce and a side salad. It is also great for fajitas, paninis, or steak tacos. Enjoy!

How to Grill Flank Steak

Flank steak is a long, thin, and lean cut of beef from the lower chest or abdominal muscle of a cow. It is a relatively inexpensive, flavorful, and tough cut of meat that is best cooked rare to medium-rare.

Preparing the Flank Steak

Flank steak benefits from a marinade, which helps to tenderise and infuse flavour. A good marinade will include salt, acid, and oil. It should only be marinated for a maximum of 24 hours, as any longer will break down the meat and give it an unpleasant texture.

Grilling the Flank Steak

To grill the flank steak, preheat your grill to a high heat of around 400˚ to 450˚F. Remove the steak from the marinade and pat dry. Place the steak directly over the flame and cook for 3 to 5 minutes on each side for a medium-rare finish. The steak will benefit from being served straight away, but if you need to keep it warm, let it rest for no more than 10 minutes, covering it with foil to retain the heat and juices.

Serving the Flank Steak

When serving flank steak, always cut against the grain. This shortens the muscle fibres, making the meat easier to chew.

Storing and Reheating Flank Steak

Leftover flank steak can be stored in the refrigerator for 3 to 4 days. To reheat, warm the steak in an oven at 225˚F for around 15 minutes, then sear on a cast-iron pan for 60 to 90 seconds on each side.

How to Broil Flank Steak

Broiling is a great way to cook flank steak. This cut of meat is packed with intense flavour but can be tough if overcooked. Broiling is a quick method that ensures the steak remains tender and juicy.

Preparing the Steak

First, trim any excess fat from the outside of the meat. Then, let the steak rest on the counter for 10 minutes to bring it closer to room temperature. This will help the meat cook more evenly. While the steak is resting, preheat your broiler to high and line a baking sheet with foil.

Marinating the Steak

Flank steak loves a good marinade. A simple marinade of olive oil, red wine vinegar, garlic powder, and smoked paprika will do the trick. You can also add onion powder and ground cumin for extra flavour. Place the steak in a resealable bag, add the marinade, and turn to coat. Leave the steak to marinate at room temperature for 30 minutes.

Broiling the Steak

Remove the steak from the marinade and season it with salt and pepper on both sides. Place the steak on the prepared baking sheet and broil for 5-6 minutes per side for medium-rare, or 6-7 minutes per side for medium. Check the steak with an instant-read thermometer to make sure it's done to your liking.

Resting the Steak

Remove the steak from the oven and let it rest for 10 minutes before slicing. This will allow the juices to redistribute, ensuring a juicy steak.

Slicing the Steak

Finally, slice the steak thinly against the grain. This will make the steak more tender and easier to chew. Enjoy your perfectly broiled flank steak!

Frequently asked questions