Sunday, May 10, 2009
The flank steak is probably my most favorite cut of beef. It is super lean, always tender (when cooked and sliced properly) and can be cooked inside the oven or outside on the grill. The flank steak comes from the belly muscle of a cow; it should have a bright red color and lean as this is a well-exercised part of the cow. You should always cut across the grain when serving! Your flank steak should be rectangular in shape so cut down at an angle on the short side of the meat to ensure easy chewing. You should be able see the long lines in this cut of meat. Do not cut along those lines, cut perpendicular to them on diagonal. You can also help tenderize it by using an acid in a marinade (vinegar, lemon juice, tomato, pineapple).
Speaking of marinades, here is my favorite marinade for flank steak, of course I do not follow this recipe exactly so here is how I use the recipe.
• 1/4 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 heaping tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak
1. 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.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 7-10 minutes per side, or to desired doneness.
For increased tenderness and less marinating time I vacuum seal about half the marinade with the steak and only need to marinade about 3 hours. If marinading in a zip bag or covered container use the full 6 hours and consider as much as 8 hours. You can also broil this in the oven when grilling is not an option.
Thinly sliced flank steak makes an excellent protein for salad, fajitas and our favorite is to coarse chop and put in two tortillas with monterey jack and cheddar cheeses and carmelized onions, cook in frying pan on both sides to crisp tortillas and melt cheese...YUM!