Flank is one of the most juicy, robust cuts in beef. Its longitudinal grain locks in juices and flavor. Good on the grill or in the oven (see below for quick oven instructions), it performs the best in high heat over a short duration. Flank steak is very lean, and must be cooked carefully to avoid becoming tough. It is best sliced very thin across the grain at about a 45 degree angle from upper surface to lower surface (this also makes the cuts larger, making up for their thinness). We are talking thin here; about an eighth of an inch or less being ideal. It lends itself well to an overnight marinade and a quick grilling the following day. It also works well in stir fry dishes if marinated first and cooked quickly to just medium (don’t overcook). For a quick, no stress success, try a pepper, sea salt, and garlic rub on the cut, dropped in a lightly oiled pan in an oven at 500 degrees F for 8-9 minutes. This brings interior temp to about 140-145 degrees F. We let it rest for 5 minutes, and slice and serve.
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