When is flank steak done

Sometimes salt and pepper are all you need. When you cook flank steak on the stovetop you want a nice heavy pan. A cast-iron pan will give you a nice crust when you sear the flank. Start your pan out on medium to medium-high heat, keeping in mind cast iron retains a lot of heat. High heat will be a little too high for the flank. Cook it for five minutes, resisting the temptation to move it around with your fork or tongs.

Flip it over and cook for another five minutes and pull your pan off the heat and check the internal temperature of the flank steak in a few spots. Flank steak reading degrees on an instant-read meat thermometer. Flank steaks are naturally uneven in thickness so be sure to check a few different spots.

If you are still under put it back on the stove until it reaches the target temperature. Rest, then slice and serve! Flank steaks are great on the grill. The technique involved is direct grilling over medium-high heat and then finishing them if necessary on a cooler part of the grill. This sear first, finish over indirect heat method also works great for tri tip roasts. Flank steak just starting its journey on the grill. Get your flank steak ready for the grill by wiping off any excess marinade or moisture from its surface.

This will help the outside of the flank steak form a nice crust. Place your flank steak on the hot part of the grill and cook for 5 minutes then flip it over. Flank is somewhat tender if cooked to medium rare degrees , anything more we recommend this steak for marinade before grilling, broiling or pan-searing.

Flank must be sliced across the grain on a diagonal angle. Trim off any excess fat, mix together a beef steak marinade according to its recipe. A resealable bag will cut down on clean up, and allow you occasionally to turn the bag to evenly distribute the marinade. You can also marinade in plastic, stainless steel, or glass containers, covered with a lid, but do not use aluminum or tinfoil. Remove steaks from refrigerator 1 hour before grilling to bring to room temperature.

Remove the meat from the marinade and blot it dry using a paper towel, season to taste with salt and pepper. Some thin slices of the meat mixed with your favorite salad toppings is a perfectly healthy way to enjoy it. So, just how can you cook this incredible piece of beef to create these yummy dishes? Most people who cook using flanks prefer to marinate them first, regardless of the cooking method. The salt and acidity of a marinade can help tenderize the meat in addition to providing extra flavor.

If you want to add a flank steak marinade, do so for only a couple of hours, as an overnight marinade may begin to scorch the thin cuts. No matter which flank steak cooking method you choose, pay attention to temperature. The internal flank steak temperature should be about degrees when you remove it from heat, allowing it to rise to degrees for medium-rare as it rests. Marinating is definitely suggested if you plan to grill your steaks.

Since flanks are very thin, it can only take mere seconds to cook them beyond the point of no return. Marinate it in your favorite flank steak marinade, teriyaki, barbecue, or other perfect grilling sauce for two hours. Then, place the meat directly over medium flames for about three minutes.

Flip to the other side for another three minutes, and your steaks should be ready to go. Slow cooking is a great way to cook your flanks for several dishes, like slow cooker flank steak tacos, steaks in gravy, Mongolian beef, and more. Slow cooking makes the beef much more tender than other methods. Total Time 2 hrs 30 mins. Servings 6 servings. Marinate the steak:. Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat:.

Grill the steak:. Rest the steak:. Slice across the grain:. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it!

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