How Many Pounds Is 1 Whole Beef Flank Steak
How To Cook Flank Steak in the Oven
Nosotros independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Lately, I take been all about flank steak. This cut isn't quite as fancy — or typically as expensive — as premium steaks, like ribeye and filet mignon, but it cooks just as quickly and delivers big on flavor. I dear information technology for more casual weeknight meals, like easy fajitas or alongside some roasted veggies. Plus, the leftovers make killer sandwiches for lunch the next day.
My favorite way to cook flank steak is under the broiler — plenty of crispy seared $.25, null guesswork. Here's how I do it, from marinating the steak to slicing it for dinner.
What Is Flank Steak?
This cutting is chosen a flank steak because it literally comes from the flank of the moo-cow — its side, beneath the ribs. Information technology'south a fairly wide and sparse cut; it's only one to 1 1/2 inches at its thickest and information technology becomes even thinner toward 1 terminate. This means that flank cooks very quickly, and the wide, tapered shape also makes it a proficient choice when you're cooking for a oversupply — in that location's plenty meat to share and you lot tin can go both rare slices and well-done slices all from the same cut so anybody is happy.
Flank steak has a fantastic beefy flavor. It's dandy in fajitas and burritos, just information technology is also good on its own with but a prissy sauce and a side salad.
To feed iv to six adults, get i 1/2 to 2 pounds of flank steak — you tin stretch this amount to feed eight if you're serving appetizers or other side dishes. Flank steak can be used in most recipes that call for skirt steak.
The All-time Way to Melt Flank Steak
You tin grill flank steak, melt information technology in a skillet on the stovetop, or even cut information technology up for a stir-fry, but my choice for everyday cooking is under the broiler. The broiler is basically an upside-down grill that blasts the steak with direct heat. Yous become lots of lovely crispy bits effectually the border without drying out or overcooking the steak.
This is the time to pull out your broiler pan if you have ane. If yous don't, use a baking sail with a wire rack set on elevation. Either fashion, line that bottom pan with aluminum foil to make cleanup piece of cake.
A lot of recipes say to never cook flank steak beyond medium-rare. I do love a medium-rare steak, simply I actually recall flank does fine when cooked a piddling more thoroughly. If you marinate the steak and so piece it thinly across the grain after cooking, y'all don't need to fret that your steak will exist chewy.
A Marinade Makes Flank Tender
This is a fairly tough and chewy cutting, so a marinade does double duty hither, both tenderizing and giving the meat some flavor. I give the proportions for a simple marinade in the recipe below, but whatsoever marinade will do. I like to marinate flank steak for at least an hr, or even upwardly to 24 hours. Get the steak marinating in the fridge before going to bed or work, and all you have to do when yous get home for dinner is plough on the broiler.
Slice Confronting the Grain
One final trick for complete flank steak happiness: slice it confronting the grain. Flank steak has very pronounced muscle fibers; you can conspicuously see them running down the length of the cut in large, wiry bundles. These fibers tin can make the steak very tough and chewy, even with a long marinade, and so it'due south important to slice this cut very thinly and against the grain.
When y'all're set up to slice the steak, make sure those long musculus fibers are running from left to right on your cut board. Cutting through them using a sharp pocketknife, from superlative to lesser. Sparse slices also aid brand the meat easier to chew and more than enjoyable to eat.
Exercise you love flank steak? What are your favorite means to brand information technology for dinner?
Flank isn't quite as fancy — or typically as expensive — as steaks like ribeye and filet mignon, merely information technology cooks just as rapidly and delivers big on flavour.
- booze-gratis
- egg-free
- paleo
- dairy-free
- low-carb
- fish-free
- peanut-gratuitous
- shellfish-costless
- pork-free
- sugar-conscious
- gluten-free
- tree-nut-gratis
- soy-free
- wheat-free
Per serving, based on
vi
servings. (% daily value)
- Calories 263
- Fat 15.5 g (23.9%)
- Saturated five.ii g (25.9%)
- Carbs 0.eight g (0.three%)
- Fiber 0.iii g (1.2%)
- Sugars 0.0 g
- Protein 28.two g (56.5%)
- Sodium 337.2 mg (14.1%)
Ingredients
- i 1/2 to ii pounds
flank steak
For the marinade:
- 2 to three tablespoons
lemon juice, lime juice, vinegar, or other acrid
- ii tablespoons
olive oil
- 3 cloves
garlic, optional, grated on a microplane or pressed in a garlic press
- 1 teaspoon
salt
- 1 to two teaspoons
spices, like chili pulverization, barbecue spices, curry, or other favorite spice blend
-
→ Replace this bones marinade with one/four to 1/iii cup whatever other favorite marinade
Instructions
-
Coat the flank steak with marinade: Place the steak in a shallow dish, similar a 9x13-inch blistering dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
-
Marinate for i hour or up to 24 hours: Cover the dish and place the steak in the fridge for at least 1 hour or up to 24 hours. Flip the steak occasionally if you happen to think near it.
-
Heat the broiler and prepare the pan: Set your broiler to its highest setting (or but turn information technology on if it doesn't have settings). Place an oven rack a few inches below the broiler element. Line a broiler pan with aluminum foil, add the top, and spray the top with nonstick cooking spray.
-
Broil the steak 4 to 6 minutes per side: Remove the steak from the marinade, shake off any backlog, and place it in the centre of the broiler pan. Slide it directly nether the broil. Cook for four to 6 minutes, flip it over, and broil for another 4 to half-dozen minutes (viii to 12 minutes total).
-
Cheque the steak for doneness: The steak is done when the edges are charred and crispy, and y'all see some nicely dark searing on the top. Bank check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak. If additional cooking is needed, cook for another infinitesimal or 2 for every 10 degrees needed; transfer the steak to the oven if it'southward condign as well crisp on the edges.
-
Balance for 5 minutes: Transfer the steak to a cutting lath and rest for 5 minutes.
-
Piece against the grain: Slice the steak into very thin slices using a sharp knife, cutting against the grain. This means the long fibers should all exist running left to right on your cutting lath, and you should exist slicing through them, top to bottom.
-
Transfer to a serving platter: Transfer the slices to a serving platter. Pour the juices from the pan and cut board over the meat and toss to glaze.
-
Serve warm or room temperature: Serve the steak right abroad. Leftovers are great in sandwiches and on salads, or reheated in quesadillas, burritos, or other quick dinners.
Recipe Notes
You can go out the flank steak whole, or you can cut it into 1 or two long strips (cut with the grain down the length of the steak). Slices from the whole steak are dandy for sandwiches or topping of salads; skinny strips are nicer for things like fajitas and burritos.
Grilled Flank Steak: Instead of broiling, you can too grill flank steak over very high oestrus on a gas or charcoal grill. The cooking times are the same.
Source: https://www.thekitchn.com/how-to-cook-flank-steak-in-the-oven-cooking-lessons-from-the-kitchn-219428
0 Response to "How Many Pounds Is 1 Whole Beef Flank Steak"
Post a Comment