How to Cook Flank Steak

To learn how to cook flank steak you need to start by learning what this is and from what part of the beef it comes. This long flat cut is taken from the abdominal muscles of the beef. Coming from the most exercised and developed muscle area the flank steak is very flavorful. It is best when cooked slowly in a little water, wine or broth to prevent it from drying out before becoming tender. It also can be marinated in a tenderizer and then cooked more quickly.


If you do any visiting in South America you will see that they really know how to cook flank steak. Because of its delicious flavor, the people choose this cut over all the other steaks. It is cooked in every possible technique and you will find it being served both hot and cold.  Flank steak recipes are so popular that it is chosen as the national dish of Venezuela being served with rice, beans and plantains.

As you learn how to cook flank steak you will happy to see the adaptability of this meat into any cuisine. Here in the United States we have many stuffed recipes or steak rolls. Many Asian recipes marinade it in soy wine marinades and threaded on skewers making delicious appetizers. It is common in many countries to find deliciously flavored flank steaks in Spanish fajitas, in various types of sandwiches, served in salads or in a variety of finger foods. Try some of the following recipes; you will be surprised at the quality of this cheaper cut of steak.

FLANK STEAK

  • 1 Cup mustards (Dijon, yellow, horseradish, etc.)
  • ¼ Cup olive oil
  • 2 Teaspoons dried oregano
  • 2 Teaspoons dried thyme
  • 2 Teaspoons dried basil
  • 1 ½ Teaspoons dried rosemary
  • 4 Cloves minced garlic
  • 2 Pounds flank steak

Mix the mustard, oil and seasonings together. Spread heavy coat of mixture on both sides of the steak. Cover and refrigerate steak overnight in refrigerator. Grill on high heat on gas or charcoal grill for 5 to 7 minutes or each side. (can also place in oven under broiler to cook). When the steak is done, place on cutting board and cut in thin diagonal slices.

SOUTH AMERICAN RECIPE

People from South America know how to cook flank steak and serve it with beans, rice and plantains. How delicious!

  • 1 ½ Pounds flank steak
  • 1 ½ Cups beef stock
  • 1 Finely chopped medium onion
  • 2 Cloves garlic minced
  • 2 Medium peeled and chopped tomatoes
  • Salt
  • 2 Tablespoons olive oil
  • Hot cooked rice
  • 6 Eggs fried in olive oil
  • 2 Cans black beans
  • 1 Ripe plantain
  • 2 Tablespoons vegetable oil

Cut steak into 2 or 3 pieces to fit in saucepan; add stock to cover.
Bring steak to a simmer; cover and cook over very low heat until meat is tender 1 ½ to 2 hours.
Allow to cool in the stock; drain meat from stock and shred the meat with your fingers.
Combine meat with onions, garlic and tomatoes; season with salt.
Heat oil in skillet and sauté the meat mixture until the onion is cooked and mixture is dry.
Place rice in center of a large warm platter; heap meat on top of rice.
Arrange fried eggs on top of the meat; surround the rice with the beans.
Decorate the platter with fried plantains.

FRIED PLANTAINS RECIPE
Peel plantains and cut in half lengthwise; then crosswise into thirds.
Heat oil in a skillet and fry plantains until golden brown on both sides.

BEEF SATAY RECIPE with spicy peanut sauce recipe

If you are learning how to cook flank steak, this is the perfect recipe for your to try. I love the flavor of this spicy peanut sauce recipe with these marinated flank steak skewers.

  • 1 Pound flank steak partially frozen for easy slicing
  • 4 Green onions cut in 1 inch pieces
  • 4 Cloves garlic
  • 2 Slices fresh ginger (1/4 inch thick)
  • 1 Small hot green chili (2 inches) stemmed and seeded
  • ¼ Cup lime juice
  • 1 Tablespoon cooking oil
  • 48 Bamboo skewers (6 inches long)
  • Spicy peanut sauce recipe (below)

Cut partially frozen flank steak 1/8 inch thick, 1 inch wide and 3 inches long; place in glass bowl.
Puree green onions, garlic, ginger root, chili pepper, lime juice and oil in processor or blender.
Pour puree over beef in bowl and coat thoroughly, cover and refrigerate 1 to 2 hours.
Prepare peanut sauce below.
Drain beef; thread 1 piece of steak onto each skewer. Straightening meat so it lies flat.
Place skewers in single layer on broiler pan.
Broil in preheated oven 4 inches from heat 1 to 2 minutes on each side; do not overcook.
Serve with spicy peanut sauce recipe.


Spicy Peanut Sauce Recipe:

  • 4 Green onions cut in 1 inch pieces
  • 6 Sprigs fresh parsley
  • 1 Piece fresh ginger root (1/2 X ¼ inches)
  • 1 Tablespoon packed brown sugar
  • ¼ Cup chunky peanut butter
  • ¼ Cup whipping cream
  • 1 ½ Teaspoons soy sauce
  • ¼ Teaspoon ground red pepper
  • 1 Tablespoon lemon juice

Finely chop green onions, parsley, ginger root with brown sugar in food processor.
Add remaining ingredients; process short off/on pulses until well mixed.
Reserve, cover and reserve at room temperature.

HOW TO COOK FLANK STEAK stuffed and rolled

How to Cook Flank SteakHow to Cook Flank Steak

A very flavorful way when you know how to cook flank steak.

  • 1 ½ Pounds flank steak
  • 3 Tablespoons butter
  • ½ Cup chopped celery
  • 2 ½ Cups white bread crumbs
  • 1 Teaspoon dried parsley flakes
  • ½ Teaspoon salt
  • ¼ Teaspoon poultry seasoning
  • ¼ Teaspoon dried marjoram leaves
  • 1/8 Teaspoon black pepper
  • About 1/4 cup of water
  • 1 Can (3 ounces) sliced mushrooms (do not drain)
  • 1 ½ Tablespoons flour

Wipe steak with damp paper towels.
With sharp knife trim excess fat; slice meat horizontally about 1/4 inch thick. 
Melt 2 tablespoons butter in Dutch oven; add celery and onion and sauté until tender and remove from heat.
Add bread crumbs, parsley, salt, poultry seasoning, marjoram and pepper; add enough water to moisten the crumbs and toss lightly with fork.
Spread this stuffing over top of the meat; roll up like a "jelly roll" and tie with string.
PREHEAT oven to 350F degrees.
Melt remaining butter in Dutch oven; brown steak well on all sides about 8 to 10 minutes.
Spoon mushrooms and the liquid over the top of the roll; bake covered 1 ½ hours or until steak is tender.
Remove steak to warm platter and keep warm; pour mushrooms and liquid from Dutch oven to a bowl.
Measure 1 cup of the liquid back into Dutch oven. (Add water if needed)
Combine flour and 2 tablespoons water and mix to a smooth paste; add to the Dutch oven and bring to boil simmering for 2 minutes.
Add mushrooms back in the gravy; to serve, slice steak crosswise and pour gravy over it.