Let’s talk about this steak. IT’S GREAT. Not only is a flank steak under $20, but when cooked and cut right it can have the tenderness of a tenderloin. It feeds a family of four and you might even have enough for left overs.
Because each and every steak is not the same thickness, the cook time will differ slightly. If you don’t know the palm of your hand trick to measure the done-ness of a steak, I recommend getting a meat thermometer. That way, your steak will come out perfectly every time. You’ll want to measure the temperature from the thickest point of the steak. For medium rare, the temperature will be around 130 degrees. You don’t want to over-cook a flank steak, or the texture will become chewy. Medium rare will give you the perfect, juicy, tender steak you’re looking for.
In my recipe I mention the silver skin on the flank steak. It’s pretty much a thin layer of membrane on one side of the steak. Dig your knife under the skin and cut till the skin is removed. It’s important to do this because if cooked with the silver skin still on, the texture of it is very elastic and will not be chewable.
When it comes to cutting a flank steak, I follow a few simple rules. The first rule is to cut against the grain. When you cut against the grain, it is much easier to eat. The second rule, is to slice the steak very thin. The thinner the steak, the more tender it will taste.
Pair this steak with:
BALSAMIC MARINATED FLANK STEAK
Prep time: 8 minutes
Total time: 1.5-12 hours (see directions below)
1 flank steak, silver skins removed
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp soy sauce
1.5 tsp kosher salt
1/2 tsp pepper
2 large cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
In a large plastic sealable bag combine all ingredients. Let marinate an hour or up to overnight.
On a hot griddle or grill, cook steak about 7-9 minutes per side. Use a meat thermometer to determine if the steak is cooked to your liking. It should register around 130 degrees for medium rare.