FLANK STEAK

Preparation, uses, and tips

Flank steak can be broiled or grilled if it is marinated first. Marinades are seasoned liquids containing tenderizing ingredients, either acidic foods such as lemon juice, wine, vinegar, and tomato juice, or natural tenderizers such as pineapple, papaya, or ginger. Place the flank steak in an acid-resistant container, add marinade (1/4 to 1/2 cup [59.1–118.3ml] for each 1 to 2 pounds [0.45–0.90 kg] of meat), and turn to make sure the marinade touches all surfaces. Cover, and marinate in the refrigerator for several hours or overnight. Marinades can used to baste meat while cooking or make a sauce. However, once the marinades have come in contact with raw meat, never consume them unless they have been thoroughly cooked so that all microorganisms are destroyed.

To broil, place marinated flank steak on a broiling pan 2 to 3 inches (5–7.6cm) from the heat source. Leave the oven door open, and broil 6 to 7 minutes on each side for medium rare, 9 minutes on each side for medium. Avoid overcooking, as it makes flank steak become tough.

To grill, place marinated flank steak directly over the heat source and cook, uncovered, over medium heat for 17 to 21 minutes, turning once during cooking.

To stuff and bake, prepare the stuffing mixture and lay the flank steak flat on a work surface. Spread stuffing over the surface of the steak, then roll up the meat as if it were a jelly roll. Tie every 2 inches (5cm) with cotton string. Place in a baking pan and bake at 350°F (177°C) for 40 minutes. Cool slightly before slicing.

To braise, heat a skillet over medium-high heat, add oil, and brown steak on both sides. Add cooking liquid and seasonings. Reduce heat and simmer until tender, 1 1/4 to 1 3/4 hours.