How To Cook The Perfect Flank Steak Recipes

HOW TO COOK FLANK STEAK

Steps:

• Remove from the heat: Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes in the residual heat of the pan (assuming you are using cast iron, if not, lower the heat to low).
• Check for doneness: Use your fingertips to check for doneness or insert a meat thermometer into the thickest part of the steak - 120°F for very rare, 125°F for rare, or 130°F for medium rare. Flank steak should be served rare or medium rare, otherwise, it may be too dry. If the steak isn't done enough to your liking, return the steak and pan to medium high heat for a few minutes.
• Make the sauce: Any juices that come out of the meat while cutting or resting, return to the pan. Return the pan to a burner on high heat and deglaze the pan with a little water, scraping up any browned bits. Once the water has mostly boiled down, add a little butter (about a tablespoon) to the pan for a nice sauce. Arrange the cut meat on a serving plate and pour the deglazed pan juices over the meat.

MARINATED FLANK STEAK

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

HOW TO COOK THE PERFECT FLANK STEAK

Steps:

• Rub the flank steak on both sides with oil and season with salt and pepper. Let the steak rest on the counter at room temperature for 10 minutes.
• Heat skillet or griddle on medium heat. Hover your hand over the skillet or grill a couple of inches to ensure that it is nice and hot.
• Slowly lay the flank steak on skillet or griddle. Let it cook for about 3-4 minutes. Flip the flank steak and cook for another 3-4 minutes or until it reaches your preferred doneness (125F for rare - 130F for medium rare - 135F for medium).
• Take the flank steak off the skillet and let rest for 5 minutes before slicing. Carve the steak into thin slices against the grain.
• Serve.