Best 4 Beef Flank Steak Recipes
**Beef flank steak**, a versatile and flavorful cut of meat, is a popular choice for home cooks and grill masters alike. Known for its bold beefy taste, flank steak shines when marinated and cooked properly. This lean cut benefits from tenderizing methods, such as slicing against the grain or using a meat mallet, to enhance its texture. In this article, we'll take you on a culinary journey through three delectable recipes that showcase the versatility of beef flank steak. From the classic Grilled Flank Steak with Chimichurri Sauce, perfect for summer barbecues, to the savory Korean-Style Braised Flank Steak, a tender and flavorful dish infused with Asian spices, and the hearty and comforting Flank Steak Stir-Fry with Vegetables, a quick and easy weeknight dinner option. Get ready to tantalize your taste buds with these mouthwatering beef flank steak recipes that cater to a range of preferences and cooking styles.
Let's cook with our recipes!
CROCK POT SHREDDED BBQ BEEF (FLANK STEAK)
Came up with this receipe on a whim and it was a hit. Never used flank steak in a crock pot before and was not sure how it would come out and after eating this I will use flank steak in the crock pot not only because I enjoyed it but because the hubby really wanted seconds and kept telling me it reminded him of his favorite bbq...
Provided by Patty Cassatt
Categories Steaks and Chops
Time 8h15m
Number Of Ingredients 5
Steps:
- 1. pour water into crock pot add bbq sauce and stir to blend
- 2. rough chop onions into nice pieces..they will shrink during the cooking process (I used 3 large..next time i might add 1 more we love onions) add onions to mixture in crock pot
- 3. chop 3 fresh cloves of garlic or use 3 table spoons of pre chopped garlic and add to crockpot
- 4. add your flank steak to the pot and make sure the steak is covered by the bbq sauce/water mixture (you can add alittle more water if needed)
- 5. cook for 8 hrs on low stir..this will help the flank steak shred
- 6. I served ours over mashed potatoes and served with fresh green beans..for left overs I toasted some onion rolls with a little butter in the oven and made shredded bbq beef sandwiches
BEERBECUE BEEF FLANK STEAK
There are very few things in life as beautiful as a glistening, smoky flank steak on a grill, being painted with beerbecue sauce. Any beer will do, but try to use something on the more aggressive side if you can. The subtle bitterness from the beer in the background really makes this sauce pop.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 8h25m
Yield 4
Number Of Ingredients 13
Steps:
- Pour ketchup, molasses, and white vinegar in a bowl; add white sugar, 2 teaspoons black pepper, 1 teaspoon salt, cayenne pepper, cumin, allspice, and cinnamon. Whisk until sauce is smooth. Pour in beer.
- Place flank steak into a non-reactive container; pour sauce over meat. Poke at least 100 holes per side in the flank steak using 2 forks.
- Cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight).
- Remove flank steak from marinade and pat the meat dry with paper towels. Pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 minutes to make a basting sauce.
- Preheat an outdoor grill for high heat and lightly oil the grate. Season flank steak with salt and black pepper.
- Grill flank steak for 2 1/2 minutes; turn meat around on grate to a 45-degree angle to make diamond grill marks; grill for 2 1/2 more minutes. Repeat on second side, turning meat 45 degrees after 2 1/2 minutes and grilling 2 1/2 more minutes.
- Flip steak to original side and paint meat with sauce. Continue to grill until sauce has glazed onto the meat, about 30 seconds. Turn meat over and brush other side with sauce. Sauce will burn if cooked too long. Repeat 1 more time, brushing and glazing sauce onto meat for about 30 seconds on each side. An instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 125 degrees F (52 degrees C).
- Transfer steak to a platter and let rest 5 to 10 minutes before slicing lengthwise down the center; cut each half across the grain into slices about 3/8 inch thick. Drizzle slices with more sauce to serve.
Nutrition Facts : Calories 281.5 calories, Carbohydrate 29.5 g, Cholesterol 37.4 mg, Fat 7 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.8 g, Sodium 965.4 mg, Sugar 21.4 g
KALBI BEEF MARINATE (FLANK STEAK)
Categories Beef Sauce Backyard BBQ Dinner Grill/Barbecue Low Carb
Number Of Ingredients 10
Steps:
- Combine all ingredients except ribs in a 1 gallon ziplock bag. add flank steak and seal bag, squeezing out excess air. Work sauce into ribs by kneading bag
- Marinate for 8 hours. Remove from zip lock and grill for 6 minutes each side.
FLANK STEAK BEEF JERKY
Just plain good, especially if you like the texture of flank steak as much as I do. The next time I make this I am going to omit the honey and add try adding about 3/4 cup of dark brown sugar. I love sweet!!!!
Provided by Barbara Pendley
Categories Other Snacks
Time 3h
Number Of Ingredients 8
Steps:
- 1. Trim all fat from the flank steak
- 2. Cover and place in freezer for about an hour.
- 3. Remove from freezer and slice as thin as possible, 1/8 but no more than 1/4 inch strips. If it will not slice pretty easy place back in the freezer a few more minutes.
- 4. Combine all the other indgredients into a gallon size zip baggie and mix well.
- 5. Add your slice meat strips mix well again and refrigerate up to 24 hours. The longer you leave in the refrigerator the stronger the flavor.
- 6. Drain the meat strips very well and place on foil lined baking pans. Set aside and allow meat to come to room temperature. Preheat your oven during this wait time to 200*
- 7. Place meat into the 200* preheated oven. Prop door open slightly to allow excess heat and moisture to escape. This will allow a more even drying process.
- 8. Dry about 1 & 1/2 to 2 hours or until very dry and chewy. Meat should be very dry but soft.
- 9. Remove from oven, set aside and allow to cool before storing in a container or another zip baggie.
Tips:
- Choosing the Right Cut: Opt for flank steak that is about 1 1/2 to 2 inches thick and has a nice marbling throughout. This will ensure a tender and flavorful steak.
- Marinating: Marinating the flank steak for at least 30 minutes or up to overnight helps tenderize the meat and infuse it with flavor. Use a marinade that contains acidic ingredients like citrus juice, vinegar, or yogurt, as they help break down the tough fibers in the meat.
- Cooking Method: Flank steak can be cooked using various methods, including grilling, pan-searing, or roasting. Grilling or pan-searing is ideal for achieving a nice char and medium-rare or medium doneness. Roasting is a good option for a more tender and fall-apart texture.
- Slicing Technique: Always slice flank steak against the grain to make it more tender and easier to chew. Look for the grain direction by observing the muscle fibers running through the meat and slice perpendicular to them.
- Resting the Meat: After cooking, let the flank steak rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful steak.
Conclusion:
In conclusion, cooking a delicious and tender flank steak is a culinary art that requires careful selection of the meat, proper marination, and precise cooking techniques.
By following the tips and tricks provided in this article, you can elevate your flank steak game and impress your family and friends with a mouthwatering and juicy steak that is sure to become a favorite. Remember to experiment with different marinades and cooking methods to find the perfect combination that suits your taste preferences.
So, fire up your grill, heat your skillet, or preheat your oven, and get ready to embark on a culinary journey that will leave you craving for more.
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