The flank steak is not really a steak as such, since it is extracted from the area surrounding the belly of the cow. It is a unique cut, which is characterized by being very lean; this means that, if not properly prepared, the meat can be tough, tasteless and dry.
How to cook a flank steak?
Since flank steaks do not have much fat, it tends to dry out during cooking. That is why it is very important to know how to prepare it properly if you want to enjoy a good delicacy. On the other hand, flank steak, like other beef cuts, is tough. In order to tenderize it and find the perfect balance between tenderness and flavor, you have to marinate it for several hours.
The flank steak measures approximately 30 centimeters and has a thickness of just over one centimeter. Despite its size, the best way to cook the flank steak is whole, and then cut it into small filets to be served to the guests. Carving should be done parallel to the muscle fibers of the meat; in the flank steak these fibers are very visible, so it will be very easy for you to make the cuts.
On the other hand, it is important to control the time and intensity of cooking. Flank steak is best grilled and you should have strict control over the cooking time. It is also advisable to tenderize the meat beforehand so that the flavor is much better. Tenderizing the flank steak can be done with the help of a kitchen mallet to pound the meat. In addition to this technique, it is possible to tenderize it by using a tenderizer. This involves marinating the flank steak with acidic ingredients and cooking the meat over very low heat; the latter causes the tougher fibers to break down during cooking.
Finally, to improve the texture and flavor of the meat, make shallow cuts before preparing the meat. The cuts should be made against the grain and then in the opposite direction. Through these cuts, you will break some muscle fibers.
Discover the best marinade for a flank steak
The secret of flank steak lies in a good marinade. The marinade should be given ample time, as this will allow the steak to soak in the flavor of the marinade and also soften. How long should you keep it in the refrigerator marinating? It all depends on the recipe you choose. There are recipes that require 12 hours, others eight and some others six.
Remember also that you should take the meat out of the refrigerator two hours before cooking so that it is at room temperature.
Marinating the steak in salt
Salt not only makes the flank steak taste better, but also helps to tenderize it. Flank steak can be marinated with other ingredients, but if you add only salt and a little pepper, the flavor will also be very good.
To tenderize and marinate at the same time, you should cover the meat with coarse salt one hour before cooking. After 60 minutes, rinse with cold water and dry with kitchen paper. You must rinse it out very well, otherwise, the steak will be too salty. Now all you have to do is add freshly ground black pepper and grill.
Marinade with an acidic flavor
Citrus or acidic flavors add a unique touch of flavor to the meat, but also help to tenderize it. One of the most commonly used citrus fruits is orange, which is perfect for flank steak! For this marinade, squeeze orange juice, but not too much, into a container capable of holding the entire flank steak. Cover and leave in the refrigerator for one hour.
Other ingredients you can use are vinegar, red wine, soft drinks such as cola, and even beer. All of these add flavor, juiciness and also break down the muscle fibers.
Arrachera: the best recipe for flank steak
Arrachera is a type of barbecue, typical of Mexico, which is characterized by meat that is tender, soft, juicy and delicious. This recipe for flank steak can be eaten whole or in fajitas that will delight your guests! The secret of a good arrachera is the marinade.
Ingredients
- One kilo of flank steak.
- 255 milliliters of lager.
- Three oranges in juice.
- Two lemons or limes in juice.
- Black pepper mill.
- Three cloves of chopped garlic.
- A spoonful of powdered oregano.
- One teaspoon of cumin.
- Coarse salt.
- Three tablespoons Worcestershire or Worcestershire sauce. If you do not have it, you can also use soy.
Elaboration
- Mix all the ingredients in a large bowl and place the flank steaks inside , so that they are covered by the mixture.
- Add salt and pepper at the end.
- Cover with cling film and store in the refrigerator.
- The marinating time is key in this recipe, as it is best to marinate overnight, so that the flavors and juices of all the ingredients permeate the meat.
- Remove from the refrigerator two hours before cooking.
- Heat the grill to high heat and place the flank steak on it.
- Seal the meat and serve.
