How do you cook flank steak so it ends up tender and juicy?

Question

I marinated the steak for almost an hour, broiled it, and let it rest for 10 mins--but it still turned out tough. YUCK! Please help!!

Answer 1

Here is a good one.. It has to be rare to be tender..

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Unseasoned Meat Tenderizer
1 Flank Steak
1 Garlic Clove
Freshly Ground Pepper
1/2 Cup Soy Sauce
1/4 Cup Vermouth
Dash Tabasco Sauce

Use tenderizer according to directions on label. Put garlic through a
press, and rub steak with garllic and freshly ground pepper. Mix
together soy sauce, vermouth, and Tabasco and pour over steak. Marinate
for 2 hrs. or longer. Broil under very high heat for 3 to 4 minutes on
each side Serve rare and carve diagonally. Flank steak must be rare to
be tender.

Answer 2

How To Cook Flank Steak

Answer 3

Flank steak can be a bit tricky. If you slice it really thin on a bias and AGAINST the grain of the meat.. it will be a lot tender. It's great on sandwiches or in salads this way. If you just make it like a steak and eat as such, it wont be tender. I hope you try flank steak again, because it's a great cut of meat. Good luck!

Answer 4

Try this one I have luck with it.

Garlic marinated flank steak

4 large cloves garlic, peeled and flattened
1 tablespoon Dijon mustard
1/3 cup red-wine vinegar
1 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2- to 2-pound flank steak or sirloin steak

Peel garlic and flatten by pressing down with the flat side of a broad knife. Place in jar with tight-fitting lid. Add remaining ingredients except steak. Secure top and shake vigorously to blend dressing.

Cut shallow slices (perhaps 1/8-inch deep) on a diagonal about 1 inch apart across the flank steak, the repeat in reverse direction to create little diamonds or squares. Turn the steak over and repeat.

Combine 1/2 cup dressing with steak in a plastic bag and secure with twist tie (or place steak on plate and drizzle with 1/2 cup dressing). Allow to marinate at least 20 minutes (up to 2 days in refrigerator).

Broil flank about 3 inches from heat 3 minutes on each side, or until done to desired taste. (Steak should be cooked no more than medium rare -- it is a lean piece of meat that will become tough when overcooked.) Carve by slicing 1/4-inch thick across the grain.

Answer 5

"London Broil" - 6 to 8 servings

1 tbsp. butter or margarine
2 medium onions; thinly sliced
1/4 tsp. salt
2 tbsp. salad oil
1 tsp. lemon juice
2 cloves garlic; crushed
1/2 tsp. salt
1/4 tsp. pepper
2-lb. high-quality flank steak; scored (cut lightly in crisscross)

Melt butter in skillet. Add onions and 1/4 tsp. salt; cook and stir until onions are tender. Keep warm over low heat.
Stir together salad oil, lemon juice, garlic, 1/2 tsp. salt and the pepper; brush on top side of heat. Set oven control at broil and/or 550*. Broil meat 2-3" from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil 5 minutes longer.
Cut meat across grain at a slanted angle into thin slices; serve with onions.

Answer 6

This Site Might Help You.

RE:
How do you cook flank steak so it ends up tender and juicy?
I marinated the steak for almost an hour, broiled it, and let it rest for 10 mins--but it still turned out tough. YUCK! Please help!!

Answer 7

ohhhh,i'm so glad i get to tell you how to make "fajitas". i live in south texas and that's what we call it. but this is how to make them tender. there is a bottle of marinade called allegro marinade.it's sold all over the us at walmarts. they have mesquite or hickory smoke flavor or original.i like the smoked flavors,but that's my preference. if you have a way to tenderize the steaks with a mallet or ask you butcher to do it for you(most will do it at no charge). then lay the meat out in a shallow dish and cover with the liquid allegro marinade.put it in the fridge for at least an hour.i try to do it for 2 hours usually,but 1 will do. you didn't say how you cooked the ones you tried,here in texas,we grill them on the BBQ pit.they only take about 10-15 minutes to cook on the pit! we cut up bell pepper and onion and put on top of the meat as it cooks in the grill and warm flour tortillas on the grill also. cut the steak up into narrow strips,making sure you cut them against the grain of the meat,roll it up in a warm tortilla with the pepper and onion and some salsa...YUMMY!

Answer 8

Cutting across the grain is the key for tenderness... and cooking only to rare.

I love to marinate over night in an Anchor Steam Beer (or two), with garlic, oregano, and black pepper.

Answer 9

You did it right, unless you over cooked it. BUT when you slice it, you have to slice against the grain (you can see how the striations run, cut across them) and at a slight angle. Thin slices work best, as does cooking it rare, no more than medium rare.

Answer 10

you over cooked it sear it on both sides put in ovenabout 20 mins
always cut with the grain it makes a differnce after it rests fom oven.