Flank steak is a popular cut of beef that is known for its rich meaty flavor and tender texture. It is often used in a variety of dishes, from stir-fries to tacos to sandwiches.
But the question remains – is flank steak good for frying? Let’s take a closer look.
What is Flank Steak?
Flank steak comes from the abdominal muscles of the cow, specifically the lower chest area near the belly. It is a long and flat cut of beef that has a distinct grain pattern and is known for being lean and flavorful.
Can You Fry Flank Steak?
Yes, you can fry flank steak! In fact, it can be a great option for frying because it cooks quickly and evenly due to its thinness. However, there are a few things to keep in mind when frying flank steak.
Firstly, it’s important to season the steak well before frying. This not only enhances its flavor but also helps form a delicious crust when fried. You can use a simple seasoning blend of salt, pepper, garlic powder, and paprika or get creative with your own favorite spices.
Secondly, it’s crucial not to overcook flank steak as it can quickly become tough and Chewy. Aim for medium-rare doneness or no more than medium if you prefer your meat well-done.
Thirdly, make sure to let the meat rest for at least 5-10 minutes after cooking before slicing it against the grain. Slicing against the grain ensures that each piece is tender and easy to chew.
How to Fry Flank Steak
Here’s an easy recipe for frying flank steak:
- 1 pound flank steak
- 1 tablespoon olive oil
- Salt and pepper
- Garlic powder
- Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes.
- Season both sides of the steak with salt, pepper, garlic powder, and paprika.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add the steak to the skillet and cook for 3-4 minutes per side or until desired doneness.
- Remove the steak from the skillet and let it rest for 5-10 minutes before slicing against the grain.
The Bottom Line
In conclusion, flank steak is a great option for frying as long as it is seasoned well, cooked to medium-rare doneness, and sliced against the grain. So go ahead and give this delicious cut of beef a try in your next stir-fry or sandwich.