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September 18, 2024
Flank steak is a flavorful and relatively inexpensive cut of meat that is perfect for marinating. Marinating the steak helps to tenderize it and infuse it with delicious flavors, resulting in a juicy and flavorful dish. Whether you want to grill, broil, or pan-fry your flank steak, marinating it beforehand will take your dish to the next level.
To start, you’ll need to prepare the marinade. A classic marinade for flank steak typically includes a combination of olive oil, soy sauce, garlic, and various herbs and spices. Feel free to customize your marinade based on your personal taste preferences. You can add ingredients like Worcestershire sauce, balsamic vinegar, honey, or even a splash of citrus juice to give your steak a unique twist.
Once you have your marinade ready, place the flank steak in a large ziplock bag or a shallow dish. Pour the marinade over the steak, making sure it’s evenly coated on all sides. Seal the bag or cover the dish, and let the steak marinate in the refrigerator for at least 4 hours or overnight. This will allow the flavors to penetrate the meat and make it tender.
When you’re ready to cook the flank steak, remove it from the marinade and discard any excess marinade. Preheat your grill, broiler, or skillet to medium-high heat and lightly oil the cooking surface to prevent sticking. Cook the steak for about 5-7 minutes per side, depending on your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130-135°F (55-57°C).
Remember to let the steak rest for a few minutes before slicing it against the grain. This will help the juices redistribute and keep the meat tender. Flank steak is best served thinly sliced and can be enjoyed on its own, in sandwiches, or as part of a stir-fry or salad. So go ahead, try marinating a flank steak and enjoy a delicious and flavorful meal!
Preparing the flank steak
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Before you start cooking the marinated flank steak, it is important to properly prepare the meat. Follow these steps for the best results:
Gather the ingredients
Make sure you have all the necessary ingredients for marinating the flank steak. This includes the steak itself, marinade ingredients such as soy sauce, garlic, and vinegar, as well as any additional seasonings or herbs you want to use.
Trim the excess fat
Using a sharp knife, carefully trim any excess fat from the flank steak. This will help prevent flare-ups on the grill and ensure the meat cooks evenly.
Tenderize the meat
Flank steak can be a tough cut of meat, so tenderizing it before marinating is recommended. You can do this by lightly scoring the surface of the meat with a knife or using a meat mallet to pound it gently. This will help break down the muscle fibers and result in a more tender steak.
Marinate the flank steakPlace the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, making sure it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, but ideally overnight. This will allow the flavors to penetrate the meat and make it more flavorful and tender. |
Bring the steak to room temperatureBefore you start grilling or cooking the flank steak, take it out of the refrigerator and let it sit at room temperature for about 30 minutes. This will help ensure even cooking and prevent the steak from being too cold in the center. |
By following these steps, you will be well on your way to cooking a delicious and perfectly prepared marinated flank steak.
Choosing the right cut
When it comes to cooking marinated flank steak, it’s important to choose the right cut of meat. Flank steak is a flat and long cut of beef that comes from the abdominal muscles of the cow. It is known for its rich flavor and lean texture, making it a popular choice for marinating and grilling.
Consider the following factors when choosing flank steak:
- Thickness: Look for flank steak that is around 1 to 1.5 inches thick. This thickness is ideal for grilling as it allows the steak to cook evenly without drying out.
- Color: The color of the flank steak should be bright red, indicating its freshness. Avoid steaks with dark spots or a grayish hue.
- Marbling: Flank steak doesn’t have much marbling, but a small amount can add flavor and tenderness. Look for steaks with thin streaks of fat running through the meat.
- Flexibility: When choosing flank steak, gently press on the meat with your fingers. It should feel firm yet still have some give. Avoid steaks that are too firm or too soft.
By selecting the right cut of flank steak, you’ll ensure a delicious and tender final result when cooking your marinated flank steak.
Marinating the steak
Marinating the flank steak is an essential step to infuse it with flavor and tenderize the meat. Follow these steps to marinate the steak:
1. Choose a marinade
First, select a marinade that will enhance the taste of the flank steak. Popular options include teriyaki, balsamic, or citrus-based marinades. You can also create your own marinade by combining ingredients like soy sauce, garlic, and herbs.
2. Prepare the marinade
In a bowl, mix together the ingredients for the marinade. Be sure to follow the recipe or flavor profile you desire. If using an acidic ingredient like vinegar or lemon juice, make sure not to marinate the steak for too long, as it can break down the muscle tissues in the meat.
3. Marinate the steak
Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is completely covered. If using a bag, squeeze out any excess air and seal it tightly. Massage the marinade into the meat to ensure it is evenly coated.
Note: Marinate the flank steak in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
4. Turn the steak
If marinating for a longer period, turn the steak occasionally to ensure the marinade coats all sides of the meat evenly.
5. Remove the steak from the marinade
Before cooking the steak, remove it from the marinade and let any excess drip off. Discard the marinade as it may contain raw meat juices.
Following these steps will result in a flavorful and tender marinated flank steak that is ready to be cooked to perfection.
Tenderizing the meat
Before marinating the flank steak, it is important to tenderize the meat to ensure a tender and juicy final result. Tenderizing helps break down the tough muscle fibers and makes the steak more enjoyable to eat.
Here are a few methods you can use to tenderize your flank steak:
1. Pound the meat
Place the flank steak between two sheets of plastic wrap or wax paper. Using a meat mallet or rolling pin, gently pound the steak all over. This helps to break down the muscle fibers and make the meat more tender.
2. Marinate with acidic ingredients
Another way to tenderize the meat is to use acidic ingredients in your marinade. Citrus juices like lemon or lime, vinegar, and yogurt can all help break down the muscle fibers and make the steak more tender. Simply combine your choice of acidic ingredients with your desired seasonings and let the meat marinate for at least 30 minutes or overnight in the refrigerator.
By tenderizing the flank steak before marinating, you’ll ensure a delicious and tender final result that will be a hit at your next meal.
Searing the steak
Once the flank steak has marinated for at least 2 hours, it’s time to start cooking. Searing the steak is an important step to lock in the flavors and create a delicious crust on the outside.
To sear the steak, follow these steps:
- Heat a large skillet or grill pan over medium-high heat. Make sure the pan is hot before adding the steak.
- Remove the steak from the marinade and pat it dry with paper towels. This will help the steak sear better.
- Brush the steak with a little bit of oil on both sides. This will help prevent sticking and promote even browning.
- Place the steak in the hot pan and let it cook undisturbed for about 4-5 minutes per side.
- Use tongs to flip the steak and cook for an additional 4-5 minutes on the other side.
- Check the steak for doneness by inserting an instant-read thermometer into the thickest part. For medium-rare, the temperature should read 135°F (57°C).
- Once the steak reaches the desired doneness, transfer it to a cutting board and let it rest for a few minutes before slicing.
Tips for searing the steak
Here are some tips to ensure a successful sear:
- Make sure the skillet or grill pan is hot before adding the steak. This will help develop a nice crust.
- Do not overcrowd the pan. Cook the steak in batches if necessary.
- Do not move the steak once it’s in the pan. Let it cook undisturbed to achieve a good sear.
- Use an instant-read thermometer to check for doneness. This will help you achieve the perfect level of doneness.
- Let the steak rest before slicing to allow the juices to redistribute, resulting in a juicier steak.
| Temperature | Doneness |
|---|---|
| 125°F (52°C) | Rare |
| 135°F (57°C) | Medium-rare |
| 145°F (63°C) | Medium |
| 160°F (71°C) | Well done |
Resting and slicing the steak
Once you have finished cooking the marinated flank steak, it is important to let it rest before slicing. This allows the juices to redistribute and ensures the steak remains tender and juicy.
Transfer the cooked flank steak to a cutting board and cover it loosely with aluminum foil. Let it rest for about 5-10 minutes to allow the internal temperature to stabilize.
After the resting period, it is time to slice the steak. Start by locating the grain of the meat, which is the direction of the muscle fibers. This is important because slicing against the grain will result in a more tender steak.
Using a sharp knife, make thin slices perpendicular to the grain. This will help break up the muscle fibers and make the steak more tender. Aim for slices that are about ¼ inch thick.
For added presentation, you can fan out the slices on a serving platter. This will showcase the marinated flank steak’s beautiful texture and make it easier for your guests to serve themselves.
Remember to enjoy your delicious marinated flank steak immediately for the best taste and texture. You can serve it as is or pair it with your favourite side dishes for a complete and satisfying meal.
FAQ
What is flank steak?
Flank steak is a cut of beef that comes from the abdominal muscles or lower chest of the cow. It is a flavorful and lean cut of meat.
How do you marinate flank steak?
To marinate flank steak, you can prepare a marinade with ingredients like soy sauce, Worcestershire sauce, garlic, olive oil, and lemon juice. Simply mix the ingredients together, place the steak in a ziplock bag with the marinade, and let it marinate in the refrigerator for at least 2 hours or overnight.
Can you grill marinated flank steak?
Yes, you can grill marinated flank steak. Preheat your grill to medium-high heat and grill the steak for about 4-5 minutes per side for medium-rare. Make sure to let the steak rest for a few minutes before slicing it.
What are some side dishes that go well with marinated flank steak?
Some side dishes that go well with marinated flank steak are roasted vegetables, grilled asparagus, mashed potatoes, or a fresh green salad. You can also serve it with a side of rice or quinoa.
Can I broil marinated flank steak?
Yes, you can broil marinated flank steak. Preheat your broiler and place the steak on a broiler pan or a wire rack set over a baking sheet. Broil the steak for about 4-5 minutes per side for medium-rare. Again, let the steak rest before slicing.
What is flank steak?
Flank steak is a cut of beef that comes from the abdominal muscles of the cow. It is a flavorful and relatively lean cut of meat that is often used in dishes such as stir-fries, fajitas, and marinated grilled steak.
What is the best way to marinate flank steak?
The best way to marinate flank steak is to combine your desired marinade ingredients, such as soy sauce, garlic, and vinegar, in a zip-top bag or shallow dish. Add the flank steak to the marinade and let it marinate in the refrigerator for at least 1 hour, but ideally overnight. This allows the flavors to fully penetrate the meat and tenderize it.
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