Gradually add water, stirring to loosen browned bits from pan. Both skirt steak and flank steak beg for high heat and searing for a short amount of time. There are two cuts of meat that have the long striations of muscle similar to flank. Set oven for broil and preheat 10 minutes. Marinate flank steak in the refrigerator for up to four hours. 1. There's still time! LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. To pre-slice your flank steak, place it to the freezer for just 15 minutes; this will firm up the meat and make it easier to slice. Next, you'll need to know how to carve a flank steak. However, cooking for long times will cause the fibers in the meat to break down, turning the meat soft. 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). Use of this web site constitutes acceptance of the LIVESTRONG.COM Flank steak is too thick to be cooked well-done. Your marinade recipe should tell you how long to marinate your flank steak. Cover the dish with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill. diagnosis or treatment. The broiler is basically an upside-down grill that blasts the steak with direct heat. It should not be USDA Prime Private Stock® Tenderloin Chateaubriand, USDA Prime Private Stock® Prime Rib Roast. The muscle fibers in flank steak are very strong and can be extremely tough. The centers will continue to warm as they rest. cook until well charred, about 3 minutes. Slide your knife back and forth across those fibers - across the grain - cutting your flank steak into slices. Take a good look at your flank steak and note which direction the fibers are running. Rub the flank steak on both sides with oil and season with salt and pepper. A very hot pan delivers the best sear. Remove and serve immediately. Turn about 1 minute prior to the halfway point. Cook the steak to: 120–125 degrees F for rare, 130–140 for medium rare, 140–150 for medium, 150–160 for medium well, and 160+ for well done. The temperature will rise up to 10 degrees F while resting. Use the chart below to determine how long to grill flank steak. … After this you can allow it to marinade up to 24 hours in the fridge prior to getting it on the Big Green Egg. After marinating, flank steak should be cooked hot and fast – either grilled, broiled or pan seared. Overcooking makes flank steak tougher and dries out the meat. Diane Watkins has been writing since 1984, with experience in newspaper, newsletter and Web content. Add a 1-2 tablespoons of vegetable oil or butter to skillet (enough to coat the bottom) and immediately place flank steak in the hot skillet. If You Can’t Find Flank, Use These Cuts. Flank steak can be used in most recipes that call for skirt steak. Allow the steak to rest for at least 5 minutes before slicing. She has taken graduate courses in biochemistry and education. What temperature should flank steak be? These steaks do best when cooking over high heat for a short period of time to give them the perfect texture and taste. Adding oil to the marinade replaces some of the fat that is missing in the flank steak. The material appearing on LIVESTRONG.COM is for educational use only. Terms of Use Heat a heavy skillet, a cast-iron skillet, or wok over high heat until hot, for about 5 minutes. Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse 125°F - Center is bright red; pinkish towards the outside, 135°F - Center is very pink; slightly brown towards the outside, 145°F - Center is light pink; outer portion is brown, 155°F - Center is slightly pink; outer portion is brown. Cutting against the grain this way exposes more surface area in each fiber and keeps the fibers from being stacked directly on top of each other in each slice of meat, further weakening the bonds that hold them together. Meaning, cut perpendicular (like a T) to the lines or striations in the meat. and Cooking flank steak: Flanks steaks take to marinades very well, and some marinades can help to tenderize the meat. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the Scrape cooking grates clean, then place flank steak over hot side of grill. Leaf Group Ltd. These days, consumers are wise to its benefits, and it has become as near-ubiquitous a cut as the standard high end steaks. advertisements are served by third party advertising companies. Cut the flank steak along the grain in 3 inch strips. So what's the secret to cooking flank steak? To cook on a charcoal grill, place your flank steak over the hottest part of the grill, and sear both sides for 1-2 minutes. After resting, slice the meat into thin strips, cutting across the fibers of the meat. Coat the grill grate or pan with olive oil, and place the steak on the cooking surface. Turn them 1 minute before the halfway point of the cooking time. A traditional marinade for flank steak consists of two parts red wine and one part olive oil. If you are grilling for a large group of people, this level of doneness often pleases most … To make each bite extra tender, hold your knife blade at a 45° angle; this is called "cutting on the bias." With Cook’s Illustrated’s Dan Souza medium to stay tender bundles of meat that have the long striations of muscle to... Stirring to loosen browned bits from pan place your steak should marinade for short. Butter ; what the heck is a wonderfully versatile cut of beef the broiler,! 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