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There is nothing more inspiring than perfecting the flank steak while cooking it. Do the techniques right, and this delicious cut can be your favourite dish. Flank steak is great for a family meal or dinner for guests, and learning how to cook flank steak will get you that much farther ahead of the game. The following guide provides some tips to ensure you get juicy, delicious results every time.
Choosing the Right Cut:
- You have to start by choosing a good piece of flank steak.
- Choose a cut that is bright red in colour and has minimal fat.
- The meat should be firm to the touch. The best taste and texture that you can obtain will be that of the freshly cut.
- Go with grass-fed beef for a more natural flavour, but fresh regardless.
Marinating for Flavour:
- The flavour of flank steak is fairly rich, and marinating helps to accentuate that flavour.
- It is glorious with a marinade of olive oil, garlic, soy sauce, and lemon juice.
- Let the steak marinate for a minimum of 2 hours.
- You could also marinate overnight for the flavours to infuse more deeply. Not only is this process flavorful, but it also tenderises the meat.
Understanding Cooking Temperatures:
- Cooking at the right temperature gives juicy results. A meat thermometer can take the guesswork out of it.
- Remove when the internal temperature reaches 130°F for medium-rare and 140°F for medium, since carryover cooking will happen after you take it off the heat.
Grilling Techniques:
- The most popular way to cook flank steak is grilling.
- Heat the grill on high for a good sear. Place the steak on the grill and let it cook for four to five minutes on each side.
- Do not move the steak too much to get marks on it. When finished grilling, allow the steak to rest several minutes, allowing the juices to redistribute.
Searing on the Stove:
If you don’t have a grill, searing on the stove can be just as good! Preheat a cast-iron skillet until very hot. Also, add a few oil to avoid sticking. Sear for around three minutes per side. After you sear, you can oven finish if required.
Broiling in the Oven:
- Broiling — this is an easy one; you can do it indoors.
- Turn on the broiler, and lay your steak out on a broiler pan.
- Sear for around five minutes on each side, but pay attention to the steak as it doesn’t take long to overcook.
- Broiling replicates the high-temperature intensity of grilling and may yield comparable results.
Resting the Steak:
Letting the steak rest is really important for a juicier result. Let it rest for five to ten minutes before cutting into it. This allows the juices to settle, enhancing their flavour. If you cut the meat too early, the juices will run out, and the meat will be dry!
Slicing Against the Grain:
The key to tender is how you cut it. Flank steak is composed of long fibres, and cutting across the grain will shorten these fibres, allowing for easier chewing of each piece. Go for thin slices as that will help soften the meat, use a sharp knife.
Serving Suggestions:
Flank steak lends itself nicely to multiple sides. Recommended sides are roasted vegetables, a fresh salad, or creamy mashed potatoes. You can drizzle on some chimichurri sauce or balsamic glaze for a flavor explosion. This cut works for a range of cuisines because of its versatility.
Storing Leftovers:
When using the leftover, pack it properly, so it doesn’t lose flavour. Cover it in foil or an airtight container. Store it in the fridge for three days max. If reheating, do so in a hot pan fora few minutes to keep it moist.
Conclusion
Flank steak can be cooked easily and is also a treat. With a good cut of meat, a nice marinade and proper cooking techniques, anyone can make a delicious what. With attention to detail, this unpretentious cut can elevate into a meal worthy of a teppanyaki grill, frying pan, or broiler-tabletop sear. These tricks ensure even novices can serve the perfect flank steak to impress their family and friends.
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