Flank steak that’s simple, delicious and juicy. A lean and cheap cut of meat packed with flavor with just a few simple ingredients. I served it with grilled vegetables and my Raw cauliflower couscous.

What is flank steak:
It is a relatively long, flat cut of beef, with very distinct grains and comes from the cow’s abdominal muscle. It’s extremely lean and carries an intense, rich beefy flavor. The steak is used in grilled fajitas, steak tacos, carne asada, woks and stroganoff. Cooked and served correctly (in thin slices that are cut against the fibers), flank steak is at least as good as much more expensive pieces.

How to cook and cut flank steak
It should be cooked on high heat and not cooked above medium otherwise, it can become tough and chewy instead of juicy.  I aim to cook it medium or medium-rare, leaving it juicy and pink in the middle. Most steaks, depending on thickness will only take 5-6 min per side.

Flank steak has dense muscle fibers that you can see running through the steak in one direction, this is called “the grain.”  It is essential to slice the steak across the grain to shorten the fibers.  This will make sure your flank steak is melt-in-your-mouth tender instead of chewy.

Other suggestion:

• Use other citrus like lemon or orange juice.
• Use vinegar instead of citrus both balsamic and red wine vinegar work well.
• Use other seasonings like Cajun seasonings, Fajita seasonings, or Asian inspired seasonings like Chinese 5 Spice, ginger and garlic.

MARINATED FLANK STEAK

Hanne Standal-LaRoche

Flank steak that's simple, delicious and juicy.A lean and cheap cut of meat packed with flavor with just a few simpleingredients. I served it with grilled vegetables and my raw cauliflower couscous.

No ratings yet

Print Recipe Pin Recipe

Course Main Course

Servings 6

Calories 240 kcal

Ingredients

  

1x2x3x

• 800 g Flank steak
• 2 tbsp Olive oil
• 2 tbsp Soy sauce reduced salt
• 2 Limes juiced
• 3 Garlic clowes minced
• 1 tsp Ground cumin
• ½ tsp Smoked paprika
• ½ tsp Dried oregano
• Salt and pepper to taste

Instructions

 

• Whisk marinadeingredients together in a ziploc bag. Add steak, press out excess air and seal.Massage marinade into the steak with your hands through the outside of the bag.
• Marinate in the refrigerator at least 30 min but no longer than 12 hours.
• Let the meat stand atroom temperature for about 30 minutes before cooking. Grill or fry on high heatfor 5-6 minutes on each side or until the internal temperature of the meat is58˚C.
• Remove and let restfor 10 minutes before slicing. Cut the steak into thin strips against the grain.

Nutrition

Calories: 240kcalCarbohydrates: 4gProtein: 29gFat: 12gSaturated Fat: 3gCholesterol: 80mgSodium: 251mgPotassium: 514mgFiber: 1gSugar: 1gVitamin A: 107IUVitamin C: 7mgCalcium: 50mgIron: 3mg

Tried this recipe?Let us know how it was!