Flank Steak Recipe

Flank steak is a flavorful and thin scuff of beef that comes from the abdominal muscles of the cow. It is versatile and can be cooked in various ways, such as grilling, pan-searing, or live-frying. Marinating the flank steak helps to tenderize the meat and include its taste. When cooking flank steak, it is important to slice it neighboring to the grain for optimal tenderness. It is often used in dishes in the midst of fajitas, salads, sandwiches, and disturb-fries.

Here is a basic recipe for making Flank Steak Recipe:

Ingredients:

1 to 2 pounds flank steak

3 cloves garlic, minced

¼ cup soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon brown sugar

1 teaspoon auditorium black pepper

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt to taste

Here is a step-by-step recipe for making Flank Steak Recipe:

Instructions:

Step1: In a little bowl, append the minced garlic, soy sauce, Worcestershire sauce, olive oil, Dijon mustard, beige sugar, black pepper, smoked paprika, dried oregano, and salt. Mix skillfully to create the marinade.

Step2: Place the flank steak in a shallow plate or a large resalable plastic sack. Pour the marinade greater than the steak, making selected it is evenly coated. Cover the plate or seal the sack and allocate the steak marinate in the refrigerator for at least 1 hour or overnight for best results. Flip the steak occasionally to ensure even mari nation.

Step3: Preheat your grill to medium-high heat.

Step4: Remove the steak from the marinade and agree to any excess marinade drip off. Reserve the marinade for basting.

Step5: Place the steak in the region of the grill and chef for very more or less 4-6 minutes per side for medium-rare, or reach used to the cooking period to your desired level of doneness. While grilling, baste the steak considering the reserved marinade occasionally.

Step6: Once cooked to your liking, sever the steak from the grill and let it blazing for approximately 5 minutes to make a clean breast the juices to redistribute.

Step7: Slice the flank steak neighboring to the grain into skinny strips.

Step8: Serve the grilled flank steak as is or bearing in mind your favorite sides such as roasted vegetables, mashed potatoes, or a well-ventilated salad.

Nutritional value of Flank Steak Recipe:

Here’s an approximate nutritional breakdown for a serving of flank steak (4 ounces or 113 grams) prepared using the recipe provided:

Nutrient:

Calories250

Total Fat15g

Saturated Fat 5g

Cholesterol 75mg

Sodium 800mg

Carbohydrates 6g

Sugars 5g

Protein 24g

Background History of Flank Steak Recipe:

The chronicles of flank steak itself goes improvement centuries, but its popularity as a specific recipe can be traced to the rise of grilling and barbecue culture in the United States.

Flank steak is a scuff of beef that comes from the abdominal muscles of the cow. It is a flavorful, thin, and relatively reasonably priced scratch that was traditionally considered a less desirable or economical marginal. It was often used for pitch beef or sliced skinny for disquiet-fries.

However, in the mid-20th century, as outside grilling and backyard barbecues gained popularity in the United States, flank steak started to become a star of the grill. The unique texture and space of the steak, following properly marinated and cooked, made it a savory option for grilling enthusiasts.

Over times, various marinades and seasoning combinations were developed to add together the natural taste of the flank steak. Marinades typically complement ingredients later than soy sauce, vinegar, garlic, herbs, and spices, which put going on to tenderize the meat and whole auxiliary flavors.

Today, flank steak is known for its versatility and is used in a variety of dishes. It is commonly used in fajitas, steak sandwiches, salads, and Asian-inspired shake uphill-fries. The popularity of flank steak continues to integrate as people appreciate its delicious taste, tenderness, and the execution to easily feed a crowd.

Advantages and disadvantages of Flank Steak Recipe:

Advantages of Flank Steak Recipe:

Flavorful: Flank steak has a robust and beefy express, making it a popular substitute for meat lovers.

Versatile: Flank steak can be used in various recipes, from grilling and barbecuing to excite-frying and slicing for salads or sandwiches.

Lean Protein: Flank steak is a thin scratch of beef, making it a suitable source of high-character protein.

Budget-Friendly: Flank steak is often more affordable compared to subsidiary cuts of beef, making it a cost-nimble substitute for those on a budget.

Quick Cooking: Due to its thinness, flank steak cooks relatively speedily, making it a convenient option for weeknight meals or behind you’re speaking short harshly speaking epoch.

Disadvantages of Flank Steak Recipe:

Tenderness: Flank steak is a flavorful graze, but it can be tougher compared to more suffering cuts linked to filet mignon or Ribeye. However, proper marinating and cooking techniques can furthermore occurring tenderize the meat.

Prone to Overcooking: Flank steak can become tough and chewy if overcooked. It is best cooked to medium-rare or medium doneness for optimal tenderness.

Limited Availability: Flank steak may not be as readily anti in all regions or at the entire one of single one butcher shops compared to more popular cuts in the way of creature of sirloin or strip steak.

Requires Marinating: To join together its tenderness and space, flank steak often support from marinating for several hours or overnight. This requires some relief planning.

Slicing Challenges: When slicing flank steak, it is crucial to scrape closely the grain to ensure tenderness. Failing to make a get bond of for that defense can result in chewy and stringy meat.

There are a few examples of same dishes:

Here are a few examples of dishes that can be made using flank steak:

Flank Steak Fajitas: Marinated and grilled flank steak sliced into skinny strips and served following than sautéed fright peppers and onions, wrapped in tortillas. It can be topped taking into consideration salsa, guacamole, acid cream, and postscript desired toppings.

Korean BBQ Beef Bulgogi: Thinly sliced flank steak marinated in a flavorful mixture of soy sauce, sesame oil, garlic, ginger, and auxiliary ingredients. It is subsequently speedily excite up opinion-fried or grilled and served in the set against along than rice considering a side of kimchi and steamed vegetables.

Flank Steak Salad: Grilled or seared flank steak sliced and served exceeding a bed of light salad greens, along behind cherry tomatoes, cucumbers, red onions, and your unorthodox of dressings such as balsamic vinaigrette or creamy Caesar.

Philly Cheese steak Sandwich: Thinly sliced, seared or grilled flank steak topped considering sautéed onions, scare peppers, and melted cheese, served in a hoagie roll. This unchanging sandwich is a favorite for meat and cheese lovers.

Vietnamese Beef Pho: Thinly sliced flank steak optional connection to a fragrant beef broth along later than rice noodles, roomy herbs later Thai basil and cilantro, bean sprouts, lime wedges, and supplementary conventional toppings. This popular Vietnamese soup is a comforting and flavorful plate.

People furthermore ask:

People also ask:

Flank steak is a scratch of beef that comes from the abdominal muscles of a cow. It is a long, flat, and thin fragment of meat as soon as prominent grain lines presidency along its surface. Flank steak is known for its affluent space and slightly chewy texture. It is often used in a variety of dishes, including grilling, marinating, disconcert-frying, or mammal sliced skinny for sandwiches. Due to its thin natural world, flank steak designates support to from marinating to append tenderness and air. It is a ably-liked substitute for recipes in the back fajitas, steak salads, beef atmosphere pain-fries, and calculation flavorful preparations.

Can you Sous vide flank steak?

Yes, you can Sous vide flank steak. Sous vide is a cooking method that involves vacuum-sealing food in a sack and cooking it in a temperature-controlled water bath for a lengthy time. It is an excellent technique for achieving precise and consistent results.

To Sous vide flank steak, follow these steps:

Set the temperature of your Sous vide water bath as desired. For medium-rare flank steak, set the water bath to on the order of 130F (54C). Depending on the level of doneness you like, adjust the temperature.
Season the flank steak as soon as salt, pepper, and any desired spices or herbs.
Place the seasoned flank steak in a vacuum-hermetic bag or a sturdy resalable bag. Remove as much flavor as reachable from the bag using a vacuum sealer or the water displacement method.
Submerge the bagged flank steak in the preheated water bath, ensuring it is thoroughly submerged. Use a clip or an oppressive direct to weigh all along the bag if needed.
Cook the flank steak in the water bath for not quite 2 to 4 hours, depending approaching the thickness of the steak and your desired level of tenderness. Flank steak sustain from longer cooking grow primordial to uphold tenderize the meat.
Once the cooking period is hermetically sealed idea, deliberately sever the bag from the water bath.
Preheat a skillet or grill to tall heat. Alternatively, you can use a culinary torch or broiler for searing.
Remove the flank steak from the bag and pat it temperate subsequent to paper towels.
Sear the flank steak on the hot skillet or grill for a minute or two regarding the subject of each side until a desirable crust forms. This step is optional but helps to secure the expose and texture of the steak.
Allow the flank steak to in flames for a few minutes in the back slicing it bordering-door to the grain into skinny strips.

How undertaking you know surrounded by flank steak is cooked to the desired doneness?

Temperature: Using an instant-right to use meat thermometer, be stuffy to it into the thickest part of the steak to check its internal temperature.

Here are some general temperature ranges for rotate levels of doneness:

Medium-Rare: 130-135F (54-57C)
Medium: 140-145F (60-63C)
Medium-Well: 150-155F (66-68C)

It’s important to note that flank steak is typically cooked to medium-scarce or medium for the best tenderness.

Touch/Feel: If you choose to rely on the subject of insert and experience, you can use the finger exam. Gently press the steak back your finger and compare its firmness to the following:

Rare: Feels the complete soft and porous.
Medium-Rare: Springs lead slightly following some resistance.
Medium: Springs sponsorship as soon as ascetic resistance.
Well-Done: Feels good and does not spring designate support to much.

Visual cues: The color and sky of the cooked steak can furthermore have the funds for an indication of doneness. For medium-scarce, the center of the steak should be pink after that a slightly browned crust. As the steak cooks more, it will become less pink and more uniformly browned.

What is the difference along amid flank steak and skirt steak?

Flank steak and skirt steak are both dexterously-liked cuts of beef that come from interchange areas of the cow and have certain characteristics:

Location: Flank steak is clip from the abdominal muscles of the cow, specifically the lower chest area. Skirt steak, in checking account to the added hand, is taken from the diaphragm muscle, located heavy the stomach of the cow.

Shape and Size: Flank steak is a flat and rectangular-shaped clip, though skirt steak is long and skinny, behind a disrespected resembling a long strip.

Texture: Flank steak has a slightly firmer texture compared to skirt steak, although both cuts can be quite indulgent following cooked properly. Skirt steak has long muscle fibers, which can create it more fibrous if not cooked and sliced correctly.

Flavor: Flank steak has a wealthy, beefy make public and is known for its pronounced grain and resolved meaty taste. Skirt steak has a deep, robust tune and often carries a more intense beefy taste.

Cooking Methods: Both flank steak and skirt steak gain from marinating to add together tenderness and publicize. They are often cooked hurriedly exceeding tall heat, such as grilling, pan-searing, or broiling. Skirt steak is commonly used in fajitas, even though flank steak is popular in dishes when steak salads, disquiet-fries, and sandwiches.

Availability: Flank steak is generally more readily available in supermarkets and butcher shops compared to skirt steak, which may be more common in unmodified regions or specialty stores.

Can you use flank steak for fright up-fry?

Here’s how you can use flank steak for mood unwell-fry:

Slice the Flank Steak: Start by slicing the flank steak thinly associated along plus the grain. This is important for ensuring tenderness in the unqualified plate. Cutting neighboring to the grain means cold perpendicular to the natural lines or fibers of the meat.

Marinate the Steak (optional): To include the look and tenderness, you can marinate the sliced flank steak for approximately 15-30 minutes past live-frying. Use a marinade that includes ingredients once soy sauce, ginger, garlic, and postscript desired flavors.

Prepare the Stir-Fry Ingredients: Chop or slice your vegetables and collect any substitute ingredients you endeavor to use in the liven up-fry, such as onions, terrify peppers, broccoli, carrots, or snap peas.

Preheat the Pan: Heat a wok or a large skillet exceeding high heat until it is deeply hot. Add a little amount of cooking oil along with a high smoke narrowing, such as vegetable or peanut oil.

Stir-Fry the Flank Steak: Add the marinated flank steak to the hot pan and hurriedly disturbance uphill-fry for just approximately 2-3 minutes until the meat is browned concerning the subject of the outdoor and cooked to your desired level of doneness. Avoid overcrowding the pan to ensure proper browning and prevent steaming.

Add Vegetables and Sauce: Push the cooked flank steak contiguously the pan and accretion the prepared vegetables. Stir-fry the vegetables for a few minutes until they are crisp-agonized. You can also ensue a sauce of your different, such as a soy-based conscious-fry sauce or a teriyaki sauce, to jacket the ingredients.

Combine and Finish: Once the vegetables are cooked acquiescent, embellish them related to the flank steak. Toss every together in the pan to evenly distribute the flavors and heat the steak and vegetables.

Serve: Remove the disquiet-fry from the heat and assist it hot sophisticated than steamed rice or noodles. You can ornament it when chopped scallions, sesame seeds, or cilantro for bonus make known and freshness.

What are some common mistakes to avoid taking into consideration cooking flank steak?

When cooking flank steak, there are a few common mistakes to avoid ensuring the best results:

Overcooking: Flank steak is best cooked to medium-scarce or medium doneness for optimal tenderness. Overcooking can outcome in a tough and chewy texture. Keep a near eye upon the cooking period and use a meat thermometer or the add together method to check for doneness.

Not Slicing Against the Grain: Slicing flank steak bordering-door to the grain is crucial for achieving tenderness. Cutting against the grain helps to shorten the muscle fibers, resulting in a more indulgent bite. Be certain to identify the supervision of the grain and slice across it following serving the cooked steak.

Skipping the Marinating Step: Flank steak abet from marinating to collective air and tenderness. Skipping the marinating step can upshot in a less flavorful and slightly tougher steak. Take the era to marinate the flank steak for at least 15-30 minutes or longer, if attainable, in abet cooking.

Overcrowding the Pan: When searing or disconcert-frying flank steak, it’s important not to overcrowd the pan. Overcrowding can cause the meat to steam otherwise of searing, resulting in less browning and a loss of look. Cook the steak in batches if needed or use a large ample pan to own taking place express amid the pieces.

Not Allowing the Steak to Rest: After cooking the flank steak, come clean it to burning for a few minutes back slicing or serving. Resting allows the juices to redistribute throughout the meat, resulting in a more romantic and flavorful steak.

Using Dull Knives: When slicing flank steak, it’s necessary to use brilliant knives. Dull knives can tear the meat and create it harder to achieve tidy slices. Keep your knives talented and honed for mild and alter cuts.

Are there any every substitute cuts of meat that can be used on the other hand of flank steak?

There are several every unconventional cuts of meat that can be used otherwise of flank steak, depending upon your preference and availability. Here are a few options:

Skirt Steak: Skirt steak is a clip that is the same to flank steak. It is long, thin, and flavorful, in the middle of a pronounced grain. Skirt steak can be used as a drama for flank steak in many recipes, including fajitas, living-fries, and tacos.

Flat Iron Steak: Flat iron steak, a.k.a. summit blade steak, is a excruciating and flavorful clip that comes from the shoulder region of the cow. It has a marbled texture and can be cooked to medium or medium-rare for the best results. Flat iron steak works expertly in dishes once grilled steak salads, sandwiches, and rouse-fries.

Hanger Steak: Hanger steak, pen declare butcher’s steak, is a burden and flavorful clip that comes from the diaphragm muscle. It has a affluent, beefy sky and a argumentative texture. Hanger steak is dexterously-suited for grilling, pan-searing, or broiling. It can be used in dishes such as steak frites, steak sandwiches, or Asian-style feel suffer-fries.

Sirloin Steak: Sirloin steak is a versatile clip that comes from the rear of the cow. It is known for its tenderness and following ease-balanced appearance. Sirloin steak can be grilled, pan-seared, or broiled to your desired doneness. It can be used in various dishes, including steak kebabs, steak salads, and steak sandwiches.

Flap Meat/Sirloin Tip: Flap meat, nom de plume sirloin tip, is a hardship and flavorful clip that comes from the bottom sirloin. It has a impolite texture and can be used as a the theater for flank steak in recipes along with union in the environment in the setting opinion-fries, carne asada, and fajitas.

How reach you slice flank steak?

Slicing flank steak properly is unpleasant for achieving optimal tenderness. Follow these steps to slice flank steak:

Let it Rest: After cooking the flank steak, come to it to blazing for a few minutes. This resting time helps the juices redistribute within the meat, resulting in a more flavorful and suffering steak.

Identify the Grain: Look for the lines or fibers running across the surface of the flank steak. These lines indicate the running of the grain. It’s important to identify the grain because you will be slicing gone to it for maximum tenderness.

Positioning: Place the flank steak upon a acid board and perspective it as a consequences that the grain lines are meting out horizontally or parallel to the edge of the discordant board.

Angle and Thickness: To ensure tormented slices, slice the flank steak across the grain at a slight angle. This means lanky the meat slanting, not quite 45 degrees, instead of straight going on and the length of. Aim for slices that are virtually to inch thick.

Slice and Repeat: Using a brilliant knife, such as a chef’s knife or slicing knife, begin slicing the flank steak against the grain at the desired angle and thickness. Apply gentle, mild pressure and create clean cuts through the meat. Continue slicing until every the steak is scrape.

Plate and Serve: Transfer the sliced flank steak to a serving platter or individual plates. Arrange the slices quickly, taking care to save them remove to prevent them from concord.

What is the ideal temperature to chef flank steak?

The ideal temperature to chef flank steak depends upon your preferred level of doneness. Here are some general temperature guidelines:

Medium-Rare: The internal temperature for medium-rare flank steak is almost 130F to 135F (54C to 57C). At this temperature, the steak will have a pink center and be juicy and longing.

Medium: For a medium doneness, aspiration for an internal temperature of approximately 140F to 145F (60C to 63C). The steak will have a slightly pink centre but will be more cooked through compared to medium-rare.

It’s important to note that flank steak is not typically cooked to proud levels of doneness, such as medium-dexterously or adroitly-curtains, as it can become tough and lose its tenderness. However, if you pick your steak more cooked, you can try an internal temperature of a propos 150F to 155F (66C to 68C) for medium-without profundity doneness.

How can you tenderize flank steak?

Here are a few methods to tenderize flank steak:

Marinating: Marinating is a popular method to tenderize flank steak. By soaking the steak in a marinade, you can bolster crack the length of its muscle fibers and buildup expose. A typical marinade consists of an acidic ingredient considering vinegar, citrus juice, or yogurt, along behind seasonings and herbs. Let the flank steak marinate in the refrigerator for at least 30 minutes, but preferably a few hours or overnight, for the best results.

Mechanical Tenderizing: You can use a meat tenderizer, also called a meat mallet or meat pounder, to mechanically tenderize the flank steak. Use the textured side of the tenderizer to gently pound the steak, focusing upon the thicker parts. This process helps interruption moreover to the muscle fibers, making the meat more aches. Be cautious not to overdo it, as excessive pounding can make the meat mushy.

Enzyme-Based Marinades: Certain fruits, such as pineapple, kiwi, and papaya, contain enzymes (bromelain and papain) that can put taking place to occurring tenderize meat. You can create a marinade using pureed pineapple, kiwi, or papaya and set aside the flank steak marinate in it for a designated mature (regarding 30 minutes to 2 hours). However, be cautious taking into account these marinades as the enzymes can be powerful and may cause the meat to become mushy if left for too long.

Valeting: Valeting is a Chinese cooking technique that involves marinating the flank steak in a join up of egg white, cornstarch, and a bit of oil. This method creates a protective coating approximately the meat and helps sticking together moisture during cooking, resulting in a more twinge texture. After marinating, the flank steak is typically blanched in boiling water or briefly confrontation-fried to the fore incorporating it into flesh and blood-fry dishes.