How To Cook Flank Steak

How to Choose the Best Flank Steak at the Butcher or Supermarket

Selecting a good flank steak is essential to ensure high-quality meat and achieve perfect cooking. Here are some recommendations for choosing the best cut:

Color of the meat: The steak should have a bright red color, indicating freshness. Avoid cuts that show brown or gray tones, as these may be signs that the meat is not fresh. A vibrant color is key to ensuring optimal flavor.
Marbling: Although flank steak is a lean cut, it should have some fine streaks of fat. This helps keep the meat juicy and adds flavor during cooking. Intramuscular fat enhances the final texture.
Thickness of the cut: Look for a steak with uniform thickness, preferably between 1 and 1.5 inches (2.5 to 3.8 cm). This ensures even cooking without some parts being undercooked or overcooked. Proper thickness facilitates consistent cooking.
Freshness: If buying packaged meat, check the expiration date to ensure it’s not close to expiring. At a butcher shop, ask when the meat was cut. Freshness directly affects both flavor and texture.
Membrane: Some cuts may have a thick membrane that toughens during cooking. If you can't find one without a membrane, remove it before cooking to improve texture. Removing this membrane is crucial to avoid a tough texture.
Origin: If possible, opt for local meat or from trusted sources. The quality of the livestock directly influences the flavor and texture of the steak. Choosing high-quality meat ensures better results when cooking.

Choosing a good steak from the start is the first step toward a successful recipe.

How to Properly Clean Flank Steak Before Cooking

Before cooking a flank steak, it’s important to clean it properly to ensure better cooking and flavor. Here’s how to do it step by step:

Remove excess fat: While marbling is important to keep the meat juicy, trim off any visible excess fat around the edges of the steak. This prevents the meat from becoming too greasy during cooking.
Remove the membrane: Some flank steaks come with a thin, silvery membrane on one side. This membrane can toughen during cooking, so it’s best to remove it. Use a sharp knife to lift and fully remove the membrane.
Lightly rinse (optional): If you prefer to rinse the meat, do so with cold water and immediately pat it dry with paper towels. This removes any surface residue, but be sure to dry the steak thoroughly so it doesn’t lose moisture during cooking.
Dry the meat: It’s crucial to dry the steak with paper towels after cleaning or rinsing. A dry surface allows for better browning during cooking, resulting in a delicious crust.
Check for cartilage or tendons: Sometimes small pieces of cartilage or tendons may remain on the steak. Carefully remove them to avoid unpleasant textures when eating.

This process ensures your steak is ready to be marinated or cooked, optimizing its texture and flavor.

Techniques for Cutting Flank Steak Before and After Cooking

Cutting flank steak correctly is essential for obtaining tender, easy-to-chew meat. Below are the most effective techniques for doing so:

Cutting before cooking (if necessary): In some recipes, such as pinwheels or meat rolls, it’s necessary to cut the steak before cooking. For this type of preparation, slice the steak into long, thin strips following the direction of the muscle fibers. This makes handling easier and ensures even cooking.
Cutting after cooking: The most important step is to cut against the grain of the steak. This means slicing perpendicular to the direction in which the fibers run, making the meat more tender and easier to chew.
Cutting angle: In addition to cutting against the grain, tilt the knife at a 45-degree angle. This increases the surface area of each slice, resulting in thinner and more tender pieces.
Slice thickness: For best results, slice the steak into thin pieces, approximately 0.5 cm (1/4 inch) thick. Thin slices help retain juiciness and improve texture.
Use a sharp knife: A well-sharpened knife is essential for making clean cuts without tearing the meat. This preserves the natural juices of the steak and improves its presentation.

Tips for Cooking a Tender and Juicy Flank Steak

Cooking a tender and juicy flank steak requires applying the right techniques to prevent the meat from becoming tough. Here are some key tips to achieve this:

Pre-marination: Marinate the steak for at least 2 hours (or ideally overnight) to help tenderize the meat and enhance its flavor. Acidic ingredients like lemon juice or vinegar are ideal for breaking down muscle fibers.
Room temperature: Take the steak out of the refrigerator about 30 minutes before cooking. This allows the meat to reach an even temperature, helping to prevent it from toughening during cooking.
Quick cooking at high heat: Flank steak is a thin cut that should be cooked quickly at high heat. This helps seal in the juices and prevents the meat from losing its tenderness.
Avoid overcooking: To maintain juiciness, cook flank steak to medium or medium-rare (approximately 130-135°F or 54-57°C). Cooking it beyond this point can cause it to become dry and tough.
Rest after cooking: Let the steak rest for about 5-10 minutes before slicing. This allows the juices to redistribute within the meat, ensuring a juicier texture when served.
Cut against the grain: Once cooked, slice the steak thinly against the grain. This breaks up the long muscle fibers, making each bite more tender and easier to chew.

Ingredients needed to cook flank steak in the oven

To prepare a delicious flank steak in the oven, you need main ingredients, as well as those necessary to marinate and season the meat. Below is a detailed list:

Main ingredients:

Flank steak (1 kg) : The main cut you will cook. Make sure it's clean and free of membranes.
Olive oil (2 tablespoons) : Helps to sear the meat and keep it juicy during cooking.
Coarse salt (to taste) : Enhances the natural flavor of the steak and helps form a crispy crust on the surface.
Sweet or smoked paprika (1 teaspoon) : Adds a touch of color and a slight smoky flavor to the meat.
Ground black pepper (to taste) : Adds a spicy kick that enhances the flavor of the steak.

For marinating:

Lemon juice (2 tablespoons) : Its acidity helps to tenderize the muscle fibers of the steak, making it softer.
Minced garlic (3 cloves) : Provides a deep, aromatic flavor to the meat.
Soy sauce (1/4 cup) : Adds a salty and umami touch that complements the flavor of the steak.
Balsamic vinegar (2 tablespoons) : Its acidity balances out the flavor and helps caramelize the meat during cooking.
Fresh rosemary (1 sprig) : Adds an herbal aroma that perfectly complements the flavor of the steak.

These ingredients not only add flavor but also help improve the texture of the steak during the cooking process in the oven.

How to Cook Flank Steak in the Oven, Step by Step

Although the most common method for cooking flank steak is grilling, you can also achieve a delicious result using the oven. Here’s how to do it in detail:
1. Preheat the oven

Preheat the oven to 200°C (400°F). It’s important that the oven is fully heated before placing the meat inside to ensure even and quick cooking.

2. Prepare the steak

Take the flank steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps the meat cook evenly without toughening.

3. Marinate the steak

While the steak reaches room temperature, mix the marinade ingredients: 2 tablespoons of lemon juice, 1/4 cup of soy sauce, 2 tablespoons of balsamic vinegar, 3 minced garlic cloves, and one sprig of fresh rosemary. Place the steak in a bag or container with the marinade and let it rest for at least 30 minutes (if you have more time, you can marinate it for up to 2 hours).

4. Dry and season

Remove the steak from the marinade and lightly pat it dry with paper towels to remove excess liquid. Then, season both sides with coarse salt, ground black pepper, and if you like, add a bit of sweet or smoked paprika for extra flavor.

5. Sear the meat

Heat a large oven-safe skillet over high heat with 2 tablespoons of olive oil. Once hot, place the steak in the skillet and sear it for about 2-3 minutes on each side until it turns golden brown. This will help lock in the juices during baking.

6. Bake

Transfer the skillet with the steak into the preheated oven. Bake for 8-10 minutes if you prefer medium doneness (130-135°F or 54-57°C). If you prefer a more well-done steak, leave it for a few additional minutes, but avoid overcooking to prevent toughness.

7. Resting

Once you remove the steak from the oven, let it rest on a cutting board for about 5-10 minutes before slicing. This step is crucial to allow the juices to redistribute within the meat and not be lost when cutting.

8. Slice against the grain

Finally, slice the steak thinly against the grain to ensure that each bite is tender and easy to chew.

This method will allow you to enjoy a juicy and flavorful flank steak, even without using a grill.

How to Prevent Flank Steak from Shrinking During Cooking

Flank steak tends to shrink during cooking due to water loss and the collapse of muscle fibers. However, there are several techniques you can apply to minimize this issue:

Temper the meat: Take the flank steak out of the refrigerator and let it rest at room temperature for about 30 minutes before cooking. Cooking cold meat causes a thermal shock, which can make it shrink more.
Remove the membrane: Make sure to remove any membrane or connective tissue that may be present on the steak. These membranes tend to contract more than the meat during cooking, contributing to shrinkage.
Marinate properly: Use a marinade with acidic ingredients like lemon juice or vinegar. These ingredients help soften the muscle fibers, reducing their contraction during cooking.
Avoid overcooking: Cooking the steak at very high temperatures or for too long can cause it to shrink more. Ideally, cook it quickly over high heat until it reaches the desired doneness, preferably medium or medium-rare.
Sear first: Searing the steak in a hot pan before baking or grilling helps lock in the juices, reducing shrinkage and maintaining its original size.
Rest after cooking: Let the steak rest for about 5-10 minutes after removing it from the heat. This allows the juices to redistribute within the steak, preventing excessive liquid loss and helping maintain its size.

By applying these techniques, you can significantly reduce flank steak shrinkage and enjoy juicier meat with better presentation.

How Long to Cook Flank Steak Depending on the Method

The cooking time for flank steak varies depending on the method you use. Below are the recommended times for the most common methods:

Grilling

Medium-rare: Cook the steak for 4-5 minutes per side over high direct heat. The internal temperature should reach between 130-135°F (54-57°C).
Well-done: If you prefer more well-done meat, increase the time to 6-7 minutes per side, reaching an internal temperature of 145°F (63°C).

Oven

At 200°C (400°F): Cook the steak for 8-10 minutes for medium-rare. If you prefer it more well-done, leave it in for a few additional minutes. The internal temperature should be 130-135°F (54-57°C) for medium-rare.
At low temperature (160°C/325°F): If you prefer slow cooking, bake it for 25-30 minutes to achieve a more tender texture.

Pan or Griddle

Cook the steak over high heat for 3-4 minutes per side for medium-rare. Make sure to sear both sides well to keep the juices inside.

Air Fryer

Cook at 200°C (400°F) for about 8-10 minutes, flipping halfway through to ensure even cooking.

Slow Cooker

For slow cooking, cook the flank steak for 6-8 hours in the slow cooker on low heat. This method is ideal if you want extremely tender meat.

Pressure Cooker

Cook the steak in a pressure cooker for about 20-25 minutes to achieve tender and juicy meat.

These times are approximate and may vary depending on the thickness of the cut and personal preferences for doneness.

How Long Should Flank Steak Rest After Cooking?

Letting flank steak rest is a crucial step to ensure the meat retains its juices and maintains a juicy texture. Below is an explanation of how long it should rest depending on the cooking method:

General Resting Time: After cooking the flank steak, whether on the grill, in the oven, or in a pan, it’s recommended to let it rest for 5 to 10 minutes. This allows the internal juices to redistribute within the meat, preventing them from escaping when sliced.
For Quick Cooking Methods (Grill or Pan): If you’ve cooked the steak quickly over high heat, such as on a grill or in a pan, let the meat rest for 5 minutes. This brief resting time is enough for the juices to settle without cooling down the meat too much.
For Slower Cooking Methods (Oven or Roast): If you’ve cooked the steak in the oven or at a low temperature, let it rest for 8-10 minutes. Slower cooking methods require a longer resting time to help the meat retain its juiciness.

This resting time is crucial for achieving a tender and flavorful steak, as it ensures that the juices stay inside the meat rather than spilling out when cut.

Best Side Dishes to Serve with Flank Steak

Flank steak is a versatile cut that can be paired with a variety of side dishes, ranging from light to more substantial options. Here are some of the best accompaniments to complement the flavor of flank steak:

Roasted Potatoes: Roasted potatoes are a classic side dish that perfectly complements the juiciness of the steak. You can season them with herbs like rosemary or thyme for an extra touch of flavor.
Fresh Salad: A green salad with fresh ingredients like spinach, arugula, cherry tomatoes, and avocado provides a light and refreshing contrast to the main dish. A citrus vinaigrette can enhance the flavor of the steak.
Roasted Vegetables: Roasted vegetables such as carrots, asparagus, zucchini, or bell peppers are a healthy and delicious option. Roasting intensifies their natural flavors, making them a great complement to the meat.
Mashed Potatoes: Creamy mashed potatoes are another classic side that pairs perfectly with flank steak. You can add garlic or Parmesan cheese for extra flavor.
Black Beans: Cooked or refried black beans are an excellent option if you're looking for something more substantial and traditional to accompany your steak.
Chimichurri Sauce: While not a side dish on its own, chimichurri sauce is the perfect complement to enhance the flavors of flank steak. Its mix of garlic, parsley, and vinegar adds freshness and acidity to the dish.

These side dishes not only complement the flavor of flank steak but also offer variety in textures and flavors to create a balanced meal.

Frequently Asked Questions (FAQs)

Q: What is the best internal temperature for a flank steak?

A: The ideal internal temperature depends on your preferred doneness. For medium-rare, the internal temperature should be between 130-135°F (54-57°C). If you prefer the meat more well-done, you can cook it to 145°F (63°C) for a well-done steak.

Q: Can you cook flank steak in an air fryer?

A: Yes, flank steak can be cooked in an air fryer. Cook at 200°C (400°F) for about 8-10 minutes, flipping halfway through to ensure even cooking and keeping it juicy.

Q: Is it necessary to tenderize flank steak before cooking?

A: While not mandatory, tenderizing flank steak can improve its texture, especially if you prefer a more tender cut. You can use a meat mallet or marinate it with acidic ingredients like lemon juice or vinegar to break down the muscle fibers.

Q: Can you freeze flank steak after marinating it?

A: Yes, you can freeze flank steak after marinating it. Place it in an airtight bag and freeze for up to 3 months. When you're ready to cook it, thaw it in the refrigerator overnight before grilling or baking.