Flavor: 4 Out Of 5
Tenderness: 2 Out Of 5
Alternative Names: Jiffy Steak, London Broil
The flank steak is a single muscle from the flank region beneath the loin and in front of the back legs. It is an extremely flavorful, large, thin, flat cut with a long distinct grain. It is usually sold whole and weighs about 2 pounds, some grocery stores cut flanks into smaller portions.
Flank is somewhat tender if cooked to medium rare (135 degrees), anything more we recommend this steak for marinade before grilling, broiling or pan-searing. Flank must be sliced across the grain on a diagonal angle.
Cooking Instructions (Marinating)(Grilling)
Flank Steak Recipes
1. Trim off any excess fat, mix together a beef steak marinade according to its recipe. For best results place the flank steak in a resealable plastic food bag with 1/2 to 1 cup(250ml) of marinade, squeeze any air from bag, refrigerate 6-24 hours.
A resealable bag will cut down on clean up, and allow you occasionally to turn the bag to evenly distribute the marinade. You can also marinade in plastic, stainless steel, or glass containers, covered with a lid, but do not use aluminum or tinfoil.
2. Remove steaks from refrigerator 1 hour before grilling to bring to room temperature. Remove the meat from the marinade and blot it dry using a paper towel, season to taste with salt and pepper.
3. If using a gas grill, first brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with lid down.
4. Scrape grill clean with grill brush, and adjust heat to medium high.
5. Cook the steaks turning once, for best results cook to medium-rare 135 degrees or medium 145 degrees, but no more, anything more will begin to dry out the steaks.
6. Remove steaks, tent with foil 5-10 minutes to allow the juices to redistribute themselves evenly throughout the steak, before slicing steak thinly across the grain on a diagonal angle. The steaks will rise another 5 degrees well resting.
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