Grilled Soy-Lemon Flank Steak with Arugula Recipe (2024)

FAQs

How do you cook flank steak so it's not tough? ›

Look for the grain of the meat. The grain means the direction where muscle fibers run. Cutting against the grain is vital for tenderizing the meat. Then, slice the flank steak against the grain into thin, even pieces.

(You can also place the steak and marinade in a plastic freezer bag and place it in a bowl.) Chill and marinate for at least 2 hours or up to overnight.

How long does it take to grill flank steak? Flank steak is a relatively thin cut, but depending on the thickness of your piece, it should take 3 to 5 minutes per side over a very hot grill (around 400˚ to 450˚) or in a grill pan over medium-high heat.

If you're looking for a tender and flavorful way to cook flank steak, consider slow cooking. Slow cooking allows the meat to break down and become melt-in-your-mouth tender while infusing it with rich flavors.

Because flank steak is relatively thin, it's best to cook it over fairly high heat so that it can develop a flavorful crust on the outside before it's overcooked on the inside. This means a flank steak will do best with quick, high-heat cooking methods like grilling, broiling, and pan-searing.

The critical reason for this is that flank steak, although lean and tasty, is tougher than other cuts of beef due to the many long, thin fibers running through it. To help tenderize flank steak, it is often marinated and cooked by grilling, stir-frying, broiling, or smoking.

Since the steak is so thin, it cooks up incredibly quickly. Once your grill is preheated, place the meat directly on the grates and close the lid. Grill for 4-5 mins per side, or until the steak reaches your preferred internal temperature.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

Try poking holes for better penetration when you only have a short time for marinating the meat. It'll help maximize tenderness in the Flank steak without risking too much of a good thing.

Is it better to broil or bake flank steak? ›

Flank steak is on the thinner side, so it doesn't take much time to cook. For medium-rare flank steak cooked under the broiler, it takes about 8-12 minutes, depending on the steak's thickness. If you like your steak cooked to medium or medium-well, use the oven instead of the broiler.

The big advantage of dry rubs, and the reason we love using them so much, is that they don't add any additional moisture to the exterior of a piece of meat the way that a marinade does.

It's a fantastic source of protein and iron and cooks fast, so it's my go-to for a weeknight dinner. The key to cooking flank steak is to first bring it to room temperature, pat it dry and salt it, then sear it at a high heat on both sides to lock in the flavor.

Heat your skillet on medium-high heat and add a couple of tablespoons of canola oil. Pan fry flank steak for about 3 minutes, flip over and cook for another 3 minutes until you just about reach medium rare which is 140 degrees Fahrenheit.

Flank steak is typically grilled over high heat for a short amount of time. It's a thin cut, so it doesn't need as much grill time as a thicker steak.

The critical reason for this is that flank steak, although lean and tasty, is tougher than other cuts of beef due to the many long, thin fibers running through it. To help tenderize flank steak, it is often marinated and cooked by grilling, stir-frying, broiling, or smoking.

Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.