Flank steak is often underrated as people tend to reach for the more popular rib-eye or sirloin steaks. However, you should not ignore this fabulous cut of meat because it is affordably priced. When you cook it correctly, it can turn out to be tender and packed with tons of flavour. However, with poor cooking execution, you’re going to get a tough piece of meat that tastes and chews like leather. So read on to learn how to properly prepare this cut of meat.
The Origins of Flank Steak
This meat gets its name from the most used part of the cow. The flanks work hard, which means there’s not much fat in the area. This thin piece of meat has long muscle fibres instead. Connoisseurs say that fat is the most flavourful part, so it may seem like this cut doesn’t pack a tasteful punch. However, don’t make the mistake of ignoring this cut because you can easily enhance its flavour with marinades and seasonings.
The flank steak is taken from below the loin of the cow. Since it is very lean, the lack of fat may make it tougher than other cuts. Thus, this steak is best used in dishes like stews or fajitas because it can soak up the marinades well, ensuring that flavour gets injected into the meat. Fortunately, you can buy this affordable steak in any butcher shop in Australia. It is also commonly seen in your supermarket’s meat section.
Other Names of Flank Steak
Flank steak has a lot of other names, but it is most commonly called the “London Broil.” Other names for it are the following:
● Beef flank fillet
● Plank steak
● Jiffy steak
Many people confuse this flank steak with skirt steak or flap steak. Some say they all look similar, but in reality, they are all different cuts of meat. When selecting your flank steak, don’t make this mistake because each of these cuts has varying flavour profiles and requires different cooking techniques. If you’re not sure, ask the butcher to verify the meat cut.
Cooking Suggestions for Flank Steak
Some say that flank steak is a fickle piece of meat. That’s because improper cooking will lead to a chewy and tough dish. To help you out, here are tried and tested flank steak recipes that will make you drool and excited to eat dinner:
This method is a very easy way to cook flank steak. The slow approach ensures the muscle fibres become tenderised. As a result, you will have a melt in your mouth dish. Moreover, the time it takes to cook the dish really brings out the flavour.
If you have this gadget at home, it will involve putting your steak in a vacuum-sealed bag and submerging it in water with your device. Your sous vide will ensure the water stays at a consistent and even cooking temperature. All you need is salt, black pepper, and some butter brushed on the flank steak, and you will get amazing and tasty results. For an even more unique flavour try chargrilling the steak for 1-2 minutes after the sous-vide method.
Because flank steak is usually thin and lean, you can also give grilling a try. The key is having your grill set on very high heat. You don’t want to overcook this steak to retain its juices and soft texture. When you toss your marinated flank steak over a super-hot grill, you will cook it fast while retaining the tenderness and flavour. Experiment with different marinades to give your tongue a treat.
The Right Way to Cut Flank
Apart from properly cooking flank steak, you need to cut it right. Remember, always cut the flank steak diagonally and against the grain. Taking extra care to do this means your steak will always be tender and look appealing.
Besides, eating is not just a gastronomic delight, but it starts with a visual feast. Though flank steak is tricky to cook, it deserves a spot in your mealtime repertoire. When done right, you get a beefy flavour for a fraction of the price!
Consider getting flank steak for your next feast if you haven’t had it before. We have a wide range of the highest quality steaks, from our own farm in Mogumber, just north of Perth.
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