Flank steak recipes are a highly sought-after recipe, explaining how to make delicious and mouth-watering beef. This is perfect for those who enjoy tender, juicy, and flavorful meat. If you’re looking for the best flank steak recipe, this is it. The flavor of the meat in this recipe is extraordinary, especially when cooked correctly. By following this recipe, you can bring the star to the family dinner table.
So, in this article, we’ll reveal all the secrets of flank steak recipes, from what flank steak is, its origins, and even the detailed ingredients we use. We’ll also provide step-by-step instructions to make it easy for anyone to follow. To discover what makes this dish so exceptional, stay tuned for our review.
What is Flank Steak?
Flank steak is a cut of beef from the belly or lower chest. The meat is flat, long, and known for its prominent grain. This meat is ideal for marinating or cooking with quick, high-heat cooking methods, such as grilling or broiling.
This differs from tenderloin or ribeye, where flank steak is low in fat, yet boasts a rich, robust flavor. Flank steak absorbs marinades perfectly, creating delicious dishes.
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A Brief History of Flank Steak
Historically, flank steak recipes first emerged in Europe, particularly France, where it was known as “bavette.” Meanwhile, in Latin American cuisine, especially Mexican cuisine, this meat is used for “arrachera”—marinated, grilled beef sliced for tacos.
Then, in the US, flank steak gained popularity during the mid-20th century due to its versatility and affordability. It is often used in dishes like London broil. Reference: USDA Flank Steak Overview.
Choosing the Right Flank Steak
Pay attention to several tips when you buy flank steak:
- ✅ Look for bright red color with little to no gray spots.
- ✅ Ensure it has fine, even grain.
- ✅ Choose cuts around 1–1.5 inches thick for best results.
Ingredients for Classic Flank Steak Recipe
Here are the detailed ingredients for a simple and flavorful flank steak recipe that you can easily prepare at home:
Main Ingredient:
- Flank steak (1.5 – 2 pounds): Choose fresh, good-quality steak as described above.
For the Marinade:
- 1/3 cup soy sauce: Adds umami and saltiness.
- 1/3 cup olive oil: Helps carry flavors and keeps the meat moist.
- 2 tablespoons honey or brown sugar: Balances the saltiness with a subtle sweetness.
- 2 tablespoons Worcestershire sauce: Gives depth and a slight tangy taste.
- 4 cloves garlic (minced): Provides aromatic pungency.
- 2 tablespoons lemon juice or lime juice: Helps tenderize the steak.
- 1 teaspoon freshly ground black pepper: For subtle heat and aroma.
- 1 teaspoon smoked paprika (optional): Adds a smoky note.
For Garnish:
- Fresh parsley or cilantro (chopped).
Step-by-Step Cooking Instructions
1. Prepare the Marinade
In a medium bowl, whisk together the soy sauce, honey, olive oil, Worcestershire sauce, lemon juice, garlic, black pepper, and smoked paprika until well combined.
2. Marinate the Steak
- Place the flank steak in a resealable plastic bag or shallow dish.
- Pour the marinade over it, ensuring the steak is fully coated.
- Seal and refrigerate for at least 2 hours, preferably overnight, to enhance the flavor.
3. Bring to Room Temperature
You can now remove the steak from the refrigerator about 30 minutes before cooking to allow for even cooking.
4. Preheat Your Grill or Pan
Heat the grill to high heat (around 450–500°F / 230–260°C). If using a cast iron pan, heat it until it’s smoking hot.
5. Cook the Flank Steak
- Remove the steak from the marinade and pat it dry with paper towels to promote browning. Next, the steak is ready to be placed on the grill or pan.
- Cook for 4–5 minutes per side for medium-rare. Use a meat thermometer; the internal temperature should be 130–135°F (54–57°C).
6. Rest Before Slicing
Once cooked, transfer the steak to a cutting board, cover with foil, and let it rest for 5 to 10 minutes. Resting briefly allows the meat’s juices to distribute well and keeps the steak juicy.
7. Slice Against the Grain
Cut the steak against the grain for easier eating. Slice thinly at a 45-degree angle for perfect presentation.
My Experience for this recipe
I was intrigued by this recipe while browsing meat recipes on several popular recipe sites. This is happen before my friend Anna ask me to her house to eat her best dish. Beside that, My mother also asked me to prepare a delicious meat dish, and I thought this was my chance to try this Flank steak recipe. Honestly, I was hesitant at first, afraid the meat would be tough and tough.
But after I followed the marinating trick explained, which always involves soaking the meat overnight in a mixture of soy sauce, lemon, and garlic, the results were truly surprising. The texture was tender, juicy, and the aroma enticed the whole house. From that day on, flank steak became one of our favorite dishes, and I started to dare to make it.
My interest in Flank Steak was also sparked by a review from a friend, who was also intrigued by this dish.
Some time ago, my friend Anna, who lives in Texas, told me about her family’s secret to cooking flank steak. There, beef is the star of every weekend BBQ, and flank steak is always a favorite. Anna said she originally learned this recipe from a neighbor who has been cooking in restaurants for decades. When I visited her, she immediately demonstrated her mastery of this recipe. She made it herself in her backyard, complete with the smoky aroma of the grill and a glass of Texas sweet iced tea. The result? Tender, juicy, and full of flavor, and I really wanted to make it at home — it really made me understand why this recipe is so special to her family.
Tips for Perfect Flank Steak Recipes
- Always marinate flank steak to enhance its flavor and tenderness.
- Do not overcook; flank steak can become tough if overcooked.
- Resting after cooking is crucial to maintain freshness.
- Slice against the grain to ensure tenderness.
Anna’s Marinating Tips (Texas BBQ Style)
Anna has a simple but effective secret for getting a juicy, flavorful flank steak:
- She combines salty, sweet, sour, and a little spicy flavors. Anna always uses soy sauce for umami, honey for sweetness, lime juice for sourness, and Texas chili powder for a little heat.
- Add a touch of smoke. Anna likes to add a little liquid smoke or smoked paprika to give the meat a wood-fired BBQ flavor, even though it’s cooked in a real kitchen.
- Marinate for a minimum of 8 hours, a maximum of 24 hours. According to Anna, this is enough time to allow the spices to penetrate the meat without making it mushy.
- Flip the meat halfway through the marinade. To ensure that everything is evenly marinated, she always flips the meat after 4–6 hours.
- Remove from the refrigerator 30 minutes before cooking. This allows the meat to evenly temperature and avoid shock from the high heat.
Variations of Flank Steak Recipes
Here are some international variations that might inspire you when cooking Flank Steak.
1. Mexican Arrachera
Marinate with lime juice, garlic, cumin, and beer, then grill and serve with tortillas, guacamole, and salsa.
2. Asian Sesame Flank Steak
Use soy sauce, sesame oil, garlic, ginger, and honey. Garnish with toasted sesame seeds and spring onions.
3. Italian Balsamic Flank Steak
Marinate in balsamic vinegar, olive oil, rosemary, and garlic. Serve with roasted vegetables or over a salad.
Why You Should Try Flank Steak Recipes
Some reasons you should try this unique and extraordinary recipe include:
- ✔️ Affordable compared to other cuts.
- ✔️ Quick to cook, perfect for busy weeknights.
- ✔️ High in protein and essential minerals.
- ✔️ Adaptable to multiple cuisines, from Mexican tacos to Asian rice bowls.
Nutrition Facts (per 3 oz cooked flank steak)
- Calories: ~165 kcal, Protein: ~24 g, Fat: ~7 g.
FAQs About Flank Steak Recipes
Q: Can I use flank steak for slow cooking?
A: Flank steak is best cooked quickly over high heat. For slow cooking, cuts like chuck or brisket are more suitable.
Q: How do I tenderize flank steak without a marinade?
A: Try pounding the steak gently with a meat mallet. This will help break down the fibers and make the flank steak more tender.
Q: Can flank steak be cooked in the oven?
A: Yes. Broil at high heat for 4–5 minutes per side, similar to grilling.
Q: What is the difference between flank steak and skirt steak?
A: Both are flavorful, but skirt steak is fattier and has a looser grain. Flank steak is leaner and slightly thicker.
Final Thoughts
Flank steak recipes are a delicious way to enjoy flavorful beef dishes without breaking your budget. This recipe is versatile; you can cook it on the grill, broil, or pan-sear it. Flank steak delivers satisfaction when cooked and sliced correctly. Try marinating it with your favorite flavors tonight and experience a dish that will keep your family and guests asking for seconds.
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