How to Cook a Flank Steak
Know how to cook a flank steak, and you'll have the perfect fajita filling, salad topper, or a main course in minutes. Flank steak is from the cow's abdominal region--a lean part of the animal, which means the meat can be tough if not prepared properly. The cut is best prepared medium or medium-rare; overcooking it will make it very chewy. Flank steak can also be braised for long periods for a super-tender piece of meat. In addition to the cooking method, there are a couple more tips for achieving optimum tenderness: After cooking, allow the flank steak to rest on a plate or cutting board for about 10 minutes; this allows the juices to redistribute in the meat. It's also important the flank steak is sliced thinly across the grain to cut through tough fibers. Flank steak is a popular choice among those looking for a healthier cut of beef. It's a bit leaner than other cuts but still packed with flavor, especially when cooked and seasoned properly. If healthy cooking is a particular concern, be sure to trim off excess fat before cooking.
-Hey everyone, I'm Judith. Well, today, I'm gonna be showing you how to make a simple better steak, and you don't need that many ingredients to do so. So, what you'll need is 1 cup of classic Worcestershire sauce; 2-3 pounds of boneless sirloin round or flank steak, today, we'll be using flank steak; 4 teaspoons of steak seasoning or salt and pepper to taste if you don't have steak seasoning, but we have some lovely seasoning, which we'll be using for our steak today. So, quite simply, the first process, we put our steak into a dip dish, and all we gonna do is marinate that steak with our Worcestershire sauce like so and that will just give a really intense and beautiful flavor ready for grilling. So, we wanna refrigerate that for about 30 minutes to up to 3 hours. The more you can do it, the better because in all of those nice flavors infused into the stake and that will be ready for grilling. So, we'll be back in a little bit and we'll get grilling. So, we have refrigerated our flank steak for about 2 to 3 hours now and it's looking good nice and marinated. So, we've drained off any excess Worcestershire sauce, taking all that out of there and so finally let's season our steak with that steak seasoning. As I said, if you don't have any, you can just use good all salt and pepper of course. So, we'll give that a good chance, do to other side. Now, right beside me, I have my grill pan going there getting nice and hot for our flank steak. So, if you have a barbecue of course and you go grill on that, that's even better to use, but grill pans work just well. Alright, so that's seasoned up nicely, the remaining of that on there, fantastic. Okay, so that's nice and hot now, our grill pan. So let's add our flank steak to the pan. And we wanna cook that. It's on a medium high right now. We wanna cook that for about 15 minutes for a medium rest. So, turn halfway, turn it once and get it cooked through and yeah, then we'll be back. So, steak is done. It's been about 15 minutes. We turned it on the other side and that is gorgeous now, lovely and charred on both sides. Nice grill marks that and nice and juicy as you can see that. Now, make sure, you let your steak rest for at least 10 minutes before slicing into it. That will let those juices redistribute in the meat and also prevents it from drying out, and also the steak continues to cook a few minutes after you've taken it off the heat. So, it's very essential that you just let it rest for 10 minutes before you dive into it, and there you go everyone, really delicious. That's how you make as simply better steak.
What You'll Need
- 1 cup FRENCH'S® Classic Worcestershire Sauce
- 2 - 3 pounds boneless sirloin, round or flank steak
- 4 teaspoons steak seasoning or salt and pepper to taste
Step By Step
POUR Worcestershire over steak in deep dish. Refrigerate 30 min. or up to 3 hours. Drain steak and season.
GRILL steak over high heat about 15 min. for medium rare, turning once.
PLACE steak on serving plate; let steak rest 10 min. before slicing.