Flank steak is not merely a beef cut; it’s a culinary experience that many household chefs embark upon. Known for its intense beefy flavour and lean composition, this cut provides a cost-effective substitute for other pricier steak varieties.
The Mastery of Marinade
Marination is pivotal in accentuating the rich taste of flank steak. A concoction of soy sauce, balsamic vinegar, vegetable oil, and sugar imparts a dynamic flavour while making the meat more tender. The crux is not to let the meat soak for too long, avoiding a coarse texture.
Optimum Cooking Heat
High temperature is key to cooking flank steak successfully. This ensures rapid cooking, maintaining tenderness and mitigating the risk of toughness.
Multiple Cooking Techniques
From grilling to broiling and stir-frying, flank steak accommodates various cooking methods. Regardless of your culinary preference, there is a way to enjoy this adaptable meat cut.
The Correct Slicing Approach
How you slice your steak is often underestimated in determining its tenderness. Slicing against the grain is an effective technique to combat its inherently demanding nature.
Monitoring the cooking process closely can make all the difference in the final dish. Observing colour changes on the meat’s side and using an instant-read thermometer are useful indicators.
Want to know where Flank Stake cones from?
Find out more from The Flank Steak guide on Crowd Cow. The guide offers exhaustive details on preparing and cooking flank steak, a specific cut of beef commonly referred to as London Broil in the UK. This cut originates from the cow’s abdominal muscles and is characterised by its long grain, high protein content, and low-fat levels.