flank steak recipes ()

Flank Steak Recipes

Flank steak recipes are a great choice for anyone who loves bold beef flavor and simple cooking methods. Flank steak is a lean cut of beef that comes from the abdominal muscles of the cow. It has long muscle fibers and a rich taste, making it perfect for grilling, pan searing, roasting, or slow cooking. When prepared correctly and sliced across the grain, flank steak becomes tender, juicy, and incredibly flavorful.

Many home cooks enjoy flank steak recipes because this cut of beef is versatile and cooks quickly. It works well in a wide variety of meals, including tacos, stir fry, salads, and hearty dinner plates. With the right seasoning and cooking method, flank steak can easily become the star of a delicious homemade meal.

One of the secrets to great flank steak recipes is proper preparation. Because the meat has strong muscle fibers, it benefits from tenderizing, marinating, or quick high heat cooking. This helps keep the meat juicy while enhancing its natural flavor. Whether you cook it in a cast iron pan, on the grill, or in the oven, flank steak can deliver restaurant quality results with very little effort.

Another reason flank steak recipes are so popular is their adaptability. You can prepare them with simple seasonings for a classic steak dinner or use bold spices and sauces for international flavors such as Asian stir fry or Mexican style tacos. Leftover flank steak is also excellent for sandwiches, wraps, salads, and meal prep dishes. Discover more flavorful recipes like Flank Steak Recipes right here.

If you are looking for a reliable and flavorful way to cook this cut of beef, this easy stovetop method is a great place to start.

Ingredients

  • 1 1/2 pounds flank steak
  • Kosher salt
  • Freshly ground black pepper
  • Dry mustard
  • 3 tablespoons softened butter

Directions

  • Remove the flank steak from the refrigerator about 30 minutes before cooking so it can reach room temperature.
  • Trim away any tough connective tissue from the surface of the meat.
  • Using the tip of a sharp knife, make small shallow cuts across the surface of the steak. These cuts should follow the direction of the grain and be about one inch apart. Turn the steak over and repeat on the other side. This step helps tenderize the meat.
  • Season one side of the steak with salt and freshly ground black pepper. Sprinkle a light layer of dry mustard over the meat. Rub about one tablespoon of softened butter over the surface.
  • Turn the steak over and repeat the seasoning with salt, pepper, mustard, and another tablespoon of butter.
  • Heat a large cast iron skillet over high heat until very hot. Place the steak into the hot pan and sear for about 2 to 3 minutes until nicely browned.
  • Flip the steak using tongs and cook the other side for another 2 to 3 minutes until browned.
  • Remove the pan from direct heat and allow the steak to continue cooking in the hot pan for about 5 to 10 minutes. This gentle finishing heat helps keep the meat tender.
  • Check the internal temperature if desired. Flank steak is best served rare to medium rare.
  • Transfer the steak to a cutting board and let it rest for about 10 minutes so the juices redistribute.
  • Slice the steak very thinly at an angle across the grain to ensure maximum tenderness.
  • For extra flavor, return any juices from the cutting board to the pan, add a splash of water, and scrape up the browned bits. Stir in a little butter to create a quick sauce and pour it over the sliced steak.

Preparation Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Rest Time: 10 minutes
Total Time: 35 minutes
Servings: 4 to 6
Yield: 1 cooked flank steak dish