Flank steak is a flavorful, budget-friendly cut of beef that can sometimes get a bad rap for being tough. But with the right techniques, you can transform this lean cut into a tender, juicy delight that rivals pricier steaks. If you’ve ever wondered how do you cook flank steak so it’s not tough, this article is for you! Let’s dive into simple, effective tips and recipes to make your flank steak irresistibly tender every time.
Understanding Flank Steak
Flank steak comes from the lower abdominal muscles of the cow. It’s a long, flat cut with visible grain (muscle fibers running lengthwise), which is why it can be chewy if not cooked or sliced properly. However, it’s packed with rich beefy flavor, making it a favorite for marinating and quick cooking methods like grilling and pan-searing.
Key Tips to Cook Flank Steak So It’s Not Tough
1. Marinate for Tenderness and Flavor
Marinating flank steak is one of the best ways to break down its muscle fibers and infuse it with flavor. Use a marinade with an acid like lemon juice, lime juice, or vinegar, which helps tenderize the meat. Soy sauce, garlic, olive oil, and a touch of brown sugar add depth and balance.
– Marinate your steak for at least 6 to 8 hours, ideally up to 24 hours. Avoid going beyond 24 hours to prevent the meat from becoming mushy.
– Turn the steak occasionally in the marinade to ensure even coverage.
2. Use High, Dry Heat for Cooking
Flank steak cooks best with quick, high-heat methods. This helps develop a flavorful crust on the outside while keeping the inside juicy.
– Grill, broil, or pan-sear the steak over medium-high to high heat.
– Cook for about 4 to 8 minutes per side, depending on thickness and desired doneness.
– Aim for medium-rare to medium (internal temperature around 130°F to 145°F) to avoid toughness.
3. Don’t Overcook
Flank steak is lean, so overcooking will dry it out and make it tough. Pull it off the heat when it reaches medium-rare to medium doneness.
– Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium, and 145°F for medium-well.
4. Let It Rest Before Slicing
Rest the steak for 5 to 10 minutes after cooking. This allows the juices to redistribute, keeping the meat moist and tender when sliced.
5. Slice Against the Grain
The grain in flank steak runs lengthwise, and slicing against it shortens the muscle fibers, making the steak easier to chew.
– Slice thinly at a 45 to 90-degree angle across the grain.
– Thin slices are perfect for fajitas, salads, sandwiches, or simply plated steak.
6. Optional: Tenderize with Knife Pokes
For extra tenderness, some cooks gently poke the meat with a knife to break up muscle fibers before cooking. This can help especially if you’re short on marinating time.
Simple Flank Steak Cooking Methods
Grilled Flank Steak
– Preheat grill to high heat.
– Remove steak from marinade and shake off excess.
– Grill 7-8 minutes per side for medium doneness.
– Rest steak, then slice thinly against the grain.
Pan-Fried Flank Steak
– Pat steak dry and season.
– Heat a cast-iron skillet or heavy pan over high heat.
– Sear steak 4-5 minutes per side.
– Let rest, then slice thinly against the grain.
– Pan juices can be reduced and drizzled over steak for extra flavor.
Oven Broiled Flank Steak
– Marinate and season steak.
– Place steak on broiler pan 4-6 inches from heat.
– Broil 4-6 minutes per side until desired doneness.
– Rest and slice thinly.
Flavorful Marinade Idea for Tender Flank Steak
Here’s a simple marinade that balances acidity, sweetness, and umami:
– 1 cup soy sauce (low sodium preferred)
– 1/4 cup lemon or lime juice
– 1/4 cup olive oil
– 2-3 tablespoons brown sugar or honey
– 3-4 cloves garlic, minced
– Freshly ground black pepper
Mix ingredients, add steak, refrigerate for 6-24 hours, turning occasionally.
Avoid These Common Mistakes
– Skipping the marinade: Flank steak benefits greatly from marinating.
– Cooking over low heat: Slow cooking can dry it out; high heat is better.
– Overcooking: Tough, dry steak results from cooking beyond medium.
– Slicing with the grain: This makes the steak chewy and hard to eat.
Flank steak can be a tender, flavorful star of your meal when you marinate it well, cook it quickly over high heat, and slice it properly against the grain. Follow these tips, and you’ll enjoy juicy, delicious flank steak every time. Happy cooking!