best herbs for flank steak

Grilled Flank Steak Is The Perfect Meal To Serve To The Family Along

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Best Marinated Flank Steak Grilling Or Baking Instructions Flank

Once upon time, flank steak was considered a lowly cut of beef, often discarded or ground into hamburger. By nature, it's tough. And a tough cut of beef used to be synonymous with an inexpensive cut of beef (via The Atlanta Journal-Constitution). As its name suggests, flank steak comes from the cow's flank — or, the muscle located on the belly or underside of the cow, below the loin and rib cage. 

While flank steak had a loyal fan base in Tex-Mex and Southwest cooking styles, home chefs in other parts of the United States were puzzled over how to prepare it. Toss it on the grill and you'd end up with a tasteless, chewy hunk of meat. Make the mistake of cutting itwiththe grain and you may as well be serving shoe leather. Then along came the Food Network with its roster of cooking shows and charismatic chefs introducing regional flavors and specialities to a national audience, and we got more ideas.

In the case of flank steak, we learned how to marinate and slice the bargain-priced cut of meat to make sizzling fajitas and overstuffed burritos. Gradually, we expanded our horizons to incorporate flank steak into Asian-inspired dishes like Mongolian beef and Italian braciole (via Taste of Home). And the rest, as they say, is history. 

Strips Of Grilled Flank Steak On Plate Served With Sauce Flank

Fast forward a few decades and that once lowly cut of meat with an equally low price point is now one of the most popular beef cuts in the United States. In most major markets, you'll find it priced at, or near, the cost per pound for grill-favorite sirloin strip steak. 

It's good to know you have options when it comes to buying meat that's affordable and tastes great. A good idea is to look for sales and ask your butcher for suggestions — even grocery store meat-cutters (many of them, anyway) are willing to offer advice about choices and substitutes for specific preparations. And in a pinch you can follow this guide with 10 worthy swaps for flank steak that cook up and taste just as good.

Flank steak is packed with intense beefy flavor — despite having very little fat — making it a budget-friendly option for steak lovers. Since it’s a hardworking belly muscle on cows it can be tough if overcooked, but there are techniques for making the most flavorful and tender flank steak possible.

How To Make The Best Flank Steak Food Flank Steak Cooking Recipes

Flank steaks love a good marinade. Just a couple hours in the marinade is all it takes to tenderize them and infuse them with plenty of flavor. (Marinating them past six to eight hours could cause the meat to end up with a grainy mouthfeel.) Check out our Soy-Marinated Flank Steaks to learn about the ingredients that go into a fantastic flank steak marinade. This marinade includes soy sauce, which seasons and flavors the steak, balsamic vinegar, which tenderizes it, vegetable oil, which maintains its juiciness and sugar, which helps it brown and caramelize.

A flank steak is sort of wedge-shaped and can range from one to two pounds. Often one end of the flank steak is thicker than the other. If the difference in thickness is more than 1/4 inch, it’s smart to slice apart the thicker and thinner sides to ensure even doneness. Start cooking the thicker half, and about halfway through cooking, add the thinner half and cook both pieces to desired doneness. Alternatively, you can pound the steak out into an even thickness between two pieces of plastic wrap or parchment paper. Or, if some family members like their steak cooked medium-rare and others like theirs more well done, leave the flank steak intact as is and there will be something for everyone.

High heat is best for cooking flank steak: the hotter and quicker it cooks, the less tough it will be. All of the cooking techniques you see below involve hot and fast cooking.

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