Flank steak, a flavorful and relatively inexpensive cut, is a popular choice for grilling, pan-searing, or even slow cooking. However, its lean nature means it can easily become tough if overcooked. This guide will walk you through how to cook a flank steak to achieve juicy, tender perfection every time.
Choosing and Preparing Your Flank Steak
Before you even think about cooking, selecting the right flank steak is crucial. Look for a steak that's vibrantly red with good marbling – this indicates tenderness and flavor. Avoid steaks that are dry, pale, or have excessive fat.
Preparing the Steak:
- Pat it dry: Use paper towels to thoroughly pat the steak dry. This helps achieve a good sear.
- Trim excess fat: Trim away any excess fat, but leave a thin layer for flavor.
- Season generously: Seasoning is key! Use kosher salt and freshly ground black pepper generously on both sides. You can also experiment with other spices like garlic powder, onion powder, paprika, or chili powder.
Cooking Methods for Flank Steak
There are several methods for cooking a flank steak, each yielding slightly different results:
Grilling Flank Steak:
Grilling is a classic method for cooking flank steak, resulting in a beautiful char and smoky flavor.
- Preheat your grill: Preheat your grill to medium-high heat.
- Sear the steak: Place the steak on the hot grill and sear for 3-4 minutes per side, until a nice crust forms.
- Reduce the heat: Reduce the heat to medium and continue cooking for another 4-6 minutes per side, or until the internal temperature reaches your desired doneness. Use a meat thermometer for accuracy. Remember, flank steak is best cooked to medium-rare.
- Rest the steak: Once cooked, remove the steak from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
Pan-Searing Flank Steak:
Pan-searing is a great alternative if you don't have a grill. It achieves a similar sear and is perfect for weeknight meals.
- Heat a cast-iron skillet: Heat a heavy-bottomed cast-iron skillet or other oven-safe skillet over medium-high heat. Add a tablespoon of oil with a high smoke point, such as canola or avocado oil.
- Sear the steak: Sear the steak for 3-4 minutes per side, until a nice crust forms.
- Finish in the oven (optional): For more even cooking, transfer the skillet to a preheated oven at 375°F (190°C) and cook for another 5-7 minutes for medium-rare.
- Rest the steak: Remove the steak from the skillet and let it rest for at least 10 minutes before slicing.
Slow Cooking Flank Steak:
For an incredibly tender flank steak, try slow cooking. This method breaks down the tougher muscle fibers.
- Sear the steak: Begin by searing the steak on all sides in a hot skillet to lock in the juices.
- Slow cook: Place the seared steak in your slow cooker with your favorite liquid (broth, red wine, or even just water). Cook on low for 6-8 hours, or until very tender.
- Shred (optional): Once cooked, you can shred the flank steak for use in tacos, salads, or other dishes.
Achieving the Perfect Doneness
The key to a perfect flank steak is knowing your desired level of doneness. Use a meat thermometer for accuracy:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 145°F+ (63°C+)
Remember: Flank steak is best served medium-rare to medium, as overcooking will make it tough.
Slicing and Serving Your Flank Steak
Once rested, slice the flank steak against the grain. This means slicing perpendicular to the muscle fibers, resulting in a more tender bite. Serve your delicious flank steak with your favorite sides, such as grilled vegetables, mashed potatoes, or a simple salad.
Enjoy your perfectly cooked flank steak!
