Is Your Flank Steak Supposed To Be Pink? Here’s The Truth!

Flank steak is a popular cut of beef known for its bold flavor and lean texture. However, when it comes to cooking this versatile meat, one question often arises: “Is flank steak supposed to be pink?” To answer this, let’s delve into the science behind cooking and the specific characteristics of flank steak.

Understanding the Science of Cooking Meat

When meat is cooked, the proteins in the muscle fibers undergo a process called denaturation. This involves the unfolding and re-alignment of protein molecules, causing the meat to firm up and change color. The degree of doneness depends on the internal temperature of the meat.

Flank Steak: A Lean Cut with Unique Characteristics

Flank steak is a lean cut, meaning it contains less fat than other cuts such as ribeye or strip loin. This leanness affects its cooking time and the way it responds to heat. Flank steak also has a noticeable grain, which can become tough if overcooked.

The Optimal Cook Temperature for Flank Steak

The optimal internal temperature for cooked flank steak is between 125°F (52°C) and 135°F (57°C) for medium-rare and medium, respectively. At these temperatures, the meat will retain its tenderness while still being cooked to a safe level.

Is Flank Steak Supposed to Be Pink?

Based on the optimal cook temperature, the answer is yes, flank steak is supposed to be pink in the center when cooked to medium-rare or medium. This pinkness indicates that the meat has reached the desired level of doneness without overcooking and becoming tough.

Signs of Properly Cooked Flank Steak

In addition to the pink center, there are other signs that indicate flank steak is cooked correctly:

• Tenderness: The meat should be tender and easy to chew.
• Juiciness: The steak should retain its natural juices without being overly dry.
• Flavor: Properly cooked flank steak will have a bold, slightly gamey flavor.

Cooking Methods for Flank Steak

Flank steak can be cooked using various methods, including:

• Grilling: Grill the steak over high heat for a few minutes per side to create a flavorful crust.
• Pan-searing: Sear the steak in a hot skillet until browned on both sides.
• Roasting: Roast the steak in a preheated oven at 400°F (200°C) for 20-25 minutes.

Slicing and Serving Flank Steak

Once cooked, allow the flank steak to rest for 10-15 minutes before slicing against the grain. This will help prevent the meat from becoming tough. Serve the steak with your favorite sides, such as mashed potatoes, grilled vegetables, or a chimichurri sauce.

Wrap-Up: Embracing the Pinkness

Contrary to popular belief, flank steak is supposed to be pink when cooked to medium-rare or medium. This pinkness is a sign of properly cooked, tender, and juicy meat. By understanding the science behind cooking and the unique characteristics of flank steak, you can confidently create a delicious and satisfying meal.

What You Need to Learn

Q: Can I eat flank steak if it’s still pink?
A: Yes, as long as the internal temperature has reached 125°F (52°C) for medium-rare or 135°F (57°C) for medium.

Q: Why is my flank steak tough?
A: Overcooking is the most common reason for tough flank steak. Make sure to cook it to the correct internal temperature and slice it against the grain.

Q: What is the best way to cook flank steak?
A: Grilling or pan-searing are excellent methods for cooking flank steak, as they create a flavorful crust while keeping the interior tender.

Q: What are some good side dishes for flank steak?
A: Mashed potatoes, grilled vegetables, and chimichurri sauce are all classic pairings that complement the bold flavor of flank steak.

Q: Can I reheat flank steak?
A: Yes, but it’s important to do so carefully to avoid overcooking. Slice the steak thinly and reheat it in a skillet over low heat or in the microwave until warmed through.