Flank Steak: The Ultimate Guide to this Versatile Cut

Welcome to Meatguy Steakhouse's world of succulent, flavorsome cuts. Today, we delve into the hearty realm of the 'flank steak,' an unsung hero of the culinary world. Though less famed than the ribeye or sirloin, the flank steak holds a distinct character and delicious potential that sets it apart.

Understanding Flank Steak

What is flank steak also known as? The flank steak goes by various aliases. In the United States, you may hear it referred to as a 'London Broil', a term more commonly used for marinated, broiled, and thinly sliced beef. However, in the UK, it's typically called 'Bavette', taken from the French word for 'bib'.

Is flank steak a good cut of meat?

Flank steak is indeed a good cut of meat. It is lean, full of flavor, and comes from the abdominal muscles of the cow, which gives it a firm texture. 

Though not as tender as other cuts like filet mignon or sirloin, flank steak holds its own, particularly when properly marinated and cooked. It's perfect for dishes that require robust flavors, such as fajitas and stir-fry.

Is flank steak high quality?

Flank steak may not be the most expensive cut of beef, but its quality lies in its deep, intense flavor and its lean meat, which can be a healthier option. It also takes well to marinades, tenderizing methods, and diverse cooking styles. 

So yes, flank steak, with its unique character and versatility, can be considered high-quality when it comes to taste and culinary adaptability.

Read more: Sirloin Steak: A Lean and Flavorful Option for Meat Lovers

What Is Flank Steak Best For?

Flank steak is incredibly versatile, making it ideal for a variety of dishes. Its rich beefy flavor, lean texture, and grain structure make it particularly suited for the following culinary applications:

Marinated Steak

The flank steak's grain structure makes it excellent for soaking up marinades. You can marinate it for a few hours or even overnight, allowing the flavors to penetrate deeply. This, coupled with high-heat grilling or broiling, creates a meal bursting with flavor.

Stir-Fries and Fajitas

Flank steak is the go-to choice for many Asian and Mexican dishes due to its robust flavor and firm texture. It’s perfect for quick cooking over high heat, making it ideal for dishes like stir-fries and fajitas. Just remember to slice it against the grain for the tenderest result.

Grilled Steak Salads

For a lighter meal, grilled flank steak works beautifully in salads. Try it with a tangy vinaigrette to complement the steak’s savory flavor.

Sandwiches and Wraps

Thinly sliced, flank steak is excellent in sandwiches and wraps. Think Philly cheesesteaks or a hearty wrap with plenty of fresh veggies for crunch.

Stuffed Flank Steak

For an impressive dinner option, consider stuffing your flank steak. Spread your choice of stuffing over the meat, roll it up, tie it, and then either bake or grill. The result is a delicious pinwheel of beef and stuffing that's sure to wow your guests.

Slow Cooking

While less common due to its lean nature, flank steak can be slow-cooked. If doing so, it's best to use a wet cooking method like braising to help keep the meat moist.

These are just a few ways to use flank steak. Remember, the key is to balance its robust, beefy flavor with the right cooking method and seasonings.

Read more: Sous Vide Steak: How to Cook Steak to Perfection with This Modern Cooking Technique

Tenderizing Flank Steak

What is the best way to tenderize flank steak? How do you marinate beef so it's tender?

Flank steak is known for its lean nature and intense beefy flavor. However, if not prepared properly, it can be tough. Tenderizing and marinating flank steak correctly can elevate the texture to match its excellent taste. Here are some steps to achieve a perfectly tender and flavor-packed flank steak:

1. Score the Meat

Start by scoring the surface of the steak. Use a sharp knife to make shallow cuts in a criss-cross pattern across the surface of the meat. This process helps the marinade to penetrate deeper into the steak, enhancing its flavor and tenderizing it.

2. Use a Meat Tenderizer

Another method to tenderize flank steak is to use a meat mallet. Lightly pound the steak all over, but be careful not to tear the meat. This process breaks down the tough muscle fibers, leading to a more tender steak.

3. Marinate the Steak

Marinating flank steak not only infuses it with flavor but also helps to tenderize the meat. A good marinade should contain an acid (like vinegar or citrus juice), oil, and seasoning. The acid in the marinade helps to break down tough muscle fibers. Aim to marinate your flank steak for at least 2 hours, but ideally overnight in the refrigerator.

A sample marinade could be:

• 120 grams of olive oil

• 60 grams of soy sauce

• 60 grams of honey

• 30 grams of apple cider vinegar

• 2 cloves of minced garlic

• 4. Salt and pepper to taste

4. Cook on High Heat

Flank steak is best cooked quickly over high heat. Whether you're grilling or broiling, aim for a high temperature to sear the outside and keep the inside tender.

5. Rest the Steak

After cooking, it's important to let your steak rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the steak, keeping it moist and flavorful.

6. Slice Against the Grain

When you're ready to serve, remember to slice the steak against the grain. This means cutting across the long muscle fibers rather than parallel with them. This final step in the tenderizing process makes for a more tender bite.

By following these steps, you can turn your flank steak into a meal that's not only flavorful but also incredibly tender. Up next, let's explore some exciting flank steak recipes from various cultures around the world. Stay tuned!

Read more: Understanding Steak Cuts and Grades, Steak Variations

Flank Steak Recipes

Cooking flank steak can be an exciting culinary journey across the world. Each culture has its unique way of preparing and presenting this versatile cut. Let's explore some of these delightful recipes:

1. Asian Flank Steak Recipe: Soy-Honey Glazed Flank Steak

Ingredients:

• 1 Flank Steak

• 120 grams of soy sauce

• 60 grams of honey

• 2 cloves of minced garlic

• 15 grams of fresh ginger (grated)

• 2 tablespoons of sesame oil

• Scallions and sesame seeds for garnish

Instructions:

1. First, create the marinade by combining 120 grams of soy sauce, 60 grams of honey, 2 cloves of minced garlic, 15 grams of fresh ginger (grated), and 2 tablespoons of sesame oil.

2. Marinate the flank steak in this mixture for at least 2 hours, ideally overnight in the refrigerator.

3. Preheat your grill or broiler to high heat, and cook the steak for 4-5 minutes each side for medium-rare.

4. Let it rest for 10 minutes before slicing it against the grain.

5. Garnish with some chopped scallions and sesame seeds before serving.

2. American Flank Steak Recipe: Grilled Flank Steak with Chimichurri Sauce

Ingredients:

• 1 Flank Steak

• 60 grams of olive oil (for the marinade)

• 30 grams of red wine vinegar (for the marinade)

• 2 cloves of minced garlic (for the marinade)

• Salt and pepper to taste (for the marinade)

• 120 grams of fresh parsley (for the chimichurri sauce)

• 4 cloves of garlic (for the chimichurri sauce)

• 2 tablespoons of oregano (for the chimichurri sauce)

• 120 grams of olive oil (for the chimichurri sauce)

• 30 grams of red wine vinegar (for the chimichurri sauce)

• A pinch of red pepper flakes (for the chimichurri sauce)

Instructions:

1. For the marinade, combine 60 grams of olive oil, 30 grams of red wine vinegar, 2 cloves of minced garlic, and salt and pepper to taste.

2. Marinate the flank steak for at least 2 hours in the refrigerator.

3. For the chimichurri sauce, mix 120 grams of fresh parsley, 4 cloves of garlic, 2 tablespoons of oregano, 120 grams of olive oil, 30 grams of red wine vinegar, and a pinch of red pepper flakes in a food processor until smooth.

4. Grill the steak on high heat for 4-5 minutes each side for medium-rare.

5. Let it rest for 10 minutes, then slice against the grain.

6. Serve with a generous drizzle of the chimichurri sauce.

3. European Flank Steak Recipe: Italian-style Marinated Flank Steak

Ingredients:

• 1 Flank Steak

• 120 grams of olive oil (for the marinade)

• 60 grams of balsamic vinegar (for the marinade)

• 2 cloves of minced garlic (for the marinade)

• A handful of fresh basil leaves (for the marinade and garnish)

• Salt and pepper to taste (for the marinade)

• Balsamic glaze for serving

Instructions:

1. Create a marinade using 120 grams of olive oil, 60 grams of balsamic vinegar, 2 cloves of minced garlic, a handful of fresh basil leaves, and salt and pepper to taste.

2. Marinate the steak for at least 2 hours, ideally overnight.

3. Grill the steak on high heat for about 4-5 minutes each side for medium-rare.

4. Let it rest for 10 minutes before slicing.

5. Garnish with additional fresh basil leaves and a drizzle of balsamic glaze before serving.

Each of these recipes showcases how the flank steak can be the star of the meal in different culinary traditions. Why not try one, or all of them, next time you prepare flank steak? Enjoy the journey, and happy cooking!

The appeal of the flank steak lies not only in its rich, full-bodied flavor but also in its versatility across a myriad of culinary applications. From a juicy centerpiece in a summer grill party to a fragrant addition in an Asian stir-fry, flank steak has proven itself to be a chameleon of sorts in the meat world.

Its deep meaty taste and distinctive texture, which becomes wonderfully tender when prepared properly, place it high on the list of coveted cuts for meat connoisseurs.

In closing, we extend an invitation to you. Come, take your senses on a tour at Meatguy Steakhouse, and let our flank steak, with its unique allure, become a part of your personal culinary narrative!