What is a flank steak?

This beef cut is made from the cow's abdominal muscles. If you've ever eaten at a French bistro and been served "bavette," you've had this cut.

What is the best way to cook a flank steak?

Because this is a flavorful but tough and fibrous cut (I'm referring to muscle fiber), it's best to cook it quickly and minimally over high heat.

How do you know which way the grain runs in meat?

It's best to examine the piece of meat while it's still raw because that's when it's easiest to determine the grain direction. Essentially, you'll be looking for parallel lines of muscle fiber running down the meat. The grain runs in different directions in some cuts, such as tri-tip. However, in a flank steak, the muscle fibers are visible and easy to identify, and they all run in the same direction, as I demonstrate in the video below.

What's the difference between a flank steak and a flat iron steak?

Both are thin cuts with a great beefy flavor that should be cooked medium-rare to avoid being tough and chewy. They do, however, come from different parts of the animal. Flank steak is lean and comes from the cow's abdomen, whereas flat iron steak comes from the shoulder (chuck), has more marbling, and is also more tender.

Easy Roasted Garlic Flank Steak Recipe [2022] (Cooked in Oven)

Description

A delectable marinade that transforms the often tough flank steak into a succulently tender cut of meat.

Ingredients

Scale

2 lbs Flank Steak
1/2 cup soy sauce
1/3 cup vegetable oil
2 tablespoons dark brown sugar
1/4 cup Worcestershire sauce
1 teaspoon dijon mustard
4 cloves garlic medium, minced
2 tablespoons chives minced, fresh
1 1/2 teaspoons ground pepper
2 teaspoons balsamic vinegar

Instructions

In a ziploc bag or a large dish, combine all of the ingredients.
Add the flank steak and marinate it in the fridge (covered) overnight or at least all day.
Preheat the gas grill to high. Remove the steak from the marinade and cook for 2 minutes per side on the grill. Then reduce the heat to medium and cook for another 7-10 minutes, flipping halfway through, or until an internal temperature of 130 degrees Fahrenheit for medium rare, or longer for medium, etc. is reached. Remove from the oven and place on a cutting board with foil draped over the top.
Meanwhile, in a sauce pan over medium heat, heat 1/2 of the remaining marinade.
Set aside after simmering the marinade for 10 minutes.
Slice the steak against the grain and serve with more sauce on the side, if desired.

Notes

Because flank steak is a lower quality meat, cooking it to well done will make it chewy. When cooked properly, it’s incredibly flavorful and delicious!

Category: Beef
Method: Steak
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 530kcal
Sugar: 8g
Sodium: 1912mg
Fat: 30g
Saturated Fat: 20g
Carbohydrates: 13g
Fiber: 1g
Protein: 52g
Cholesterol: 136mg

Keywords: Flank steak recipe, grilled flank steak recipe, flank steak, steak recipe