Best way to prepare/serve flank steak?

Question

I recieved two 1 1/2 lb beef flank steaks by accident with my safeway order. Ive never cooked it before (im new to cooking meals) i dont know what to do with it.
What would you make?

Answer 1

Grilling is the best way to prepare flank steak, but the preparation can be relatively simple.

I salt and pepper mine at least 4 to 24 hours before cooking, wrapping tightly in plastic wrap. Then, I rub the steak in olive oil and grill it on HIGH for 4-6 minutes on each side. Before I grill the steak, I try and bring the temperature of the steak up to 75 degrees by putting my wrapped steak in a sealed ziploc bag, and letting it sit in hot tap water for about 20 minutes. These are all things that will give you the ideal, best result. You can follow the directions less strictly than this, but bear in mind you wanted the best way;).

This brings the core temperature up safely (without growing a bunch of bacteria) and this helps your steak cook more evenly, so you don't get that grey ring around the outside with an overly pink middle, and it keeps it really juicy too.

Regardless, you always want to slice a flank steak against the grain, not in the same direction that the muscle fibers are growing. Fortunately, the muscle fibers on a flank steak are pretty obvious, so make sure your knife goes perpendicular to them, and slice your meat as thinly as you can.

I know this sounds like a lot, but since you are new to cooking, I thought I'd give you more instructions.

Answer 2

INGREDIENTS
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste


DIRECTIONS
1. In a large bowl, combine all ingredients and mix 'em up well.
Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak
to the remaining marinade and coat well. Cover and refrigerate overnight.

2. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill
pour some of the marinade on top. After a minute to get a good sear,
flip the flank steak over and pour a bit more of the marinade on that side.
Discard any leftover marinade (since it had been on raw meat).
Turn the BBQ burner down to medium. Flip again after 4 more minutes,
and then remove after 4 additional minutes. This will be fairly rare;
add a 1-2 minutes per side for more well done.

3. While you let the flank steak sit for 5 minutes, microwave the cup
of marinade that you put aside earlier so it is good-n-hot.

4. Spread half of the marinade across the steak and cut again the grain
into thin slices. Provide the last of the marinade for those that want
a little extra on their pieces, and start chowing down! ;-)

Answer 3

Try a simple marinade of soy sauce, a touch of vinegar, salt, pepper, and a touch of honey.

Let it sit in the fridge for a couple hours, then grill it. Either on a BBQ grill or a grill pan.

Flank steak is best cooked med rare- med. Be sure and cut it thinly across the grain of the meat at a 45' angle.

Answer 4

Next time you're in safeway, kiss the butcher. He just introduced you to one of the most flavorful cuts of beef he has. It's a little tough, so you need to cut across the grain, but it's well worth that little concession.

I'd make fajitas.

1 flank steak, about 1 to 1 1/2 lb.
1/4 c. lime juice
1/4 c. olive oil
2 cloves garlic, crushed
1 tbsp. vegetable oil
4 flour tortillas (10 inch size), warmed
4 oz. pkg. shredded cheddar cheese
1 c. shredded lettuce
1 tomato, chopped
1 sm. green bell pepper, julienned
2 green onions, sliced
2 avocados, seeded, peeled and sliced
Sour cream
Bottled salsa

Slice steak into 1/2 inch strips. Mix lime juice, olive oil and garlic in medium bowl. Add meat; refrigerate at least 1 hour or overnight. Heat oil in heavy skillet. Fry meat quickly over medium - high heat until browned; remove from heat. Fill each tortilla with about 3/4 cup meat. Divide cheese, lettuce, tomato, green pepper, green onions and avocado slices among each tortilla. Serve with sour cream and salsa.

Makes 4 fajitas.

Answer 5

You want it a little on the rare side or else it will be very tough.

One recommendation is to broil it for 3 minutes per side. Or grill it for 3 minutes a side.

A great accompaniment is either chipotle Tabasco sauce or chimmichurri sauce (cilantro, salt, pepper, garlic and olive oil done though a food processor)

Answer 6

bake a tater put butter and garlic in the pan and slowly cook the steaks

Answer 7

grill them to make fajitas (fa-hee- tas)

Answer 8

grill it it's good!