Steak lovers can’t get enough of the tender, juicy, and flavorful cuts of beef. One such cut that has become increasingly popular in recent years is the flank steak.
But what exactly is flank steak, and why is it so popular? In this article, we will explore the ins and outs of this delicious cut of beef.
What Is Flank Steak?
Flank steak comes from the lower chest area of a cow or steer. It’s a long, flat cut that is leaner than other cuts like ribeye or sirloin.
Because it’s leaner, it’s often less expensive than other cuts. However, with proper cooking techniques and seasoning, flank steak can be just as delicious as its pricier counterparts.
How to Cook Flank Steak?
Flank steak is best cooked quickly at high heat. It’s ideal for grilling or broiling because it can handle the intense heat without getting tough or dry. Before cooking, be sure to season your flank steak generously with salt and pepper or your favorite marinade.
Grilling Flank Steak
To grill a flank steak, preheat your grill to high heat. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare doneness. Let it rest for a few minutes before slicing against the grain.
Broiling Flank Steak
To broil a flank steak, preheat your broiler on high heat. Place the steak on a broiler pan and cook for 4-5 minutes per side for medium-rare doneness.
What Does Flank Steak Taste Like?
Flank steak has a rich beefy flavor but can be tough if not cooked properly. When cooked correctly, it’s tender and juicy with a slightly Chewy texture.
What Recipes Can You Make With Flank Steak?
Flank steak is a versatile cut of beef that can be used in many recipes. Here are a few:
- Steak fajitas
- Beef stir-fry
- Grilled flank steak salad
- Steak tacos
- Beef satay skewers
In Conclusion
Flank steak is a delicious and affordable cut of beef that can be cooked quickly at high heat. When properly cooked, it’s tender and juicy with a rich beefy flavor. Whether you grill it, broil it, or use it in your favorite recipe, flank steak is a must-try for any steak lover.