Why Flank Steak Is The Best Cut Of Meat – Here’s Why!

Flank steak is often overlooked in favor of more popular cuts like ribeye or strip loin. However, this underrated cut offers a unique combination of flavor, affordability, and versatility that make it a worthy addition to any grill or kitchen. In this comprehensive guide, we’ll explore the reasons why flank steak deserves a place on your culinary radar.

Exceptional Flavor

Flank steak is known for its bold and beefy flavor. Its coarse grain and dense texture create a satisfying chew that releases a burst of umami with every bite. The rich flavor of flank steak pairs well with a variety of marinades, rubs, and sauces, allowing you to customize it to your taste preferences.

Affordability

Compared to other steak cuts, flank steak is relatively affordable. Its larger size and lower fat content make it a budget-friendly option for feeding a crowd or enjoying a satisfying steak dinner without breaking the bank.

Versatility

Flank steak’s versatility is one of its greatest assets. It can be cooked using a variety of methods, including grilling, pan-searing, roasting, and braising. This makes it suitable for a wide range of dishes, from quick weeknight dinners to elegant weekend feasts.

Health Benefits

Flank steak is a lean cut of beef, making it a good source of protein without excessive fat. It’s also a good source of iron, zinc, and B vitamins. These nutrients are essential for maintaining a healthy immune system, supporting muscle growth, and preventing anemia.

Grilling Tips

To grill a perfect flank steak, follow these tips:

• Marinate: Marinate the steak for at least 30 minutes to enhance its flavor and tenderness. Use a marinade that contains acidic ingredients like citrus juice or vinegar to help break down the tough fibers.
• Cut against the grain: Slice the steak against the grain to create shorter fibers and make it more tender.
• Cook over high heat: Grill the steak over high heat to quickly sear the outside while keeping the inside juicy.
• Rest before slicing: Let the steak rest for 10-15 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful steak.

Other Cooking Methods

Besides grilling, you can also cook flank steak using other methods:

• Pan-searing: Season the steak and sear it in a hot pan until browned on all sides. Finish cooking in the oven or on the stovetop over medium heat.
• Roasting: Preheat the oven to 400°F (200°C). Season the steak and roast for 20-25 minutes, or until it reaches your desired doneness.
• Braising: Brown the steak in a Dutch oven or slow cooker. Add liquid, such as beef broth or red wine, and simmer until the steak is tender and falls apart.

Takeaways: Why Flank Steak is a Culinary Gem

Whether you’re a seasoned grill master or a home cook looking for a flavorful and affordable cut of beef, flank steak is a versatile and delicious option that deserves a place in your culinary repertoire. Its bold flavor, affordability, and versatility make it an excellent choice for any meal, from quick weeknight dinners to special occasion feasts.

Common Questions and Answers

Q: What is the best way to marinate flank steak?
A: Use a marinade that contains acidic ingredients like citrus juice or vinegar to help break down the tough fibers. Marinate for at least 30 minutes, but no longer than 24 hours.

Q: How do I slice flank steak against the grain?
A: Hold the steak at a 45-degree angle to the cutting board and slice thinly against the visible grain lines.

Q: What temperature should I cook flank steak to?
A: For a medium-rare steak, cook to an internal temperature of 130-135°F (54-57°C). For a medium steak, cook to 135-140°F (57-60°C).