Flank steak is a popular cut of beef that’s known for its rich flavor and versatile nature. While it’s a delicious and affordable option, it can be tough if not prepared correctly. In this article, we’ll discuss some tips and tricks to ensure your flank steak is tender and juicy every time.
Choosing the Right Cut
The first step in cooking a tender flank steak is selecting the right cut. Look for a flank steak that’s bright red in color with minimal discoloration or browning. The meat should have some marbling (fat) throughout, which will help keep it moist during cooking.
Marinating
Marinating is an excellent way to add flavor and tenderize your flank steak. A good marinade should include an acid component such as vinegar, lemon juice or wine, which will help break down the connective tissue in the meat, making it more tender.
Here’s a simple marinade recipe:
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp honey
- 1 tsp Dijon mustard
Whisk all ingredients together in a bowl and pour over your flank steak. Allow to marinate in the refrigerator for at least one hour or up to overnight before grilling or broiling.
Cooking Techniques
The way you cook your flank steak can also affect its tenderness. Here are two methods that work well:
Grilling:
Grilling is one of the best ways to cook flank steak as it adds smoky flavor and creates those beautiful char marks we all love. Preheat your grill to high heat and brush the grates with oil to prevent sticking. Remove the steak from the marinade and pat dry with paper towels.
Season with salt and pepper, then place on the grill. Cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F using a meat thermometer. Let it rest for 5-10 minutes before slicing against the grain.
Broiling:
If you don’t have access to a grill, broiling is another great option. Preheat your broiler to high heat and position the oven rack about 6 inches from the heating element.
Remove the steak from the marinade and pat dry with paper towels. Season with salt and pepper, then place on a broiler pan or wire rack set inside a baking sheet. Broil for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F using a meat thermometer.
Slicing Against The Grain
One final tip to ensure tender flank steak is slicing against the grain. This means cutting perpendicular to the muscle fibers rather than parallel to them, which will result in more tender pieces of meat.
In conclusion, tender flank steak is achievable with proper preparation and cooking techniques. Choose a good quality cut of meat, marinate it properly, cook it right, and slice it against the grain. Incorporating these tips into your next flank steak recipe will have you enjoying a deliciously tender meal in no time!