Flank steak is a versatile cut of beef that is often used in a variety of dishes. It is a long, flat cut of meat that comes from the abdominal muscles of the cow, which are well-exercised muscles. This gives the meat a lot of flavor, but also makes it a bit tougher than other cuts. To make flank steak more tender, it's often marinated in a acidic marinade before cooking to break down the fibers, or it's cooked low and slow in a braise.
One of the most famous dishes that flank steak is used in is the "Carne Asada" which is a traditional Mexican dish where the steak is marinated in a spicy and acidic marinade, then grilled and sliced thinly. Flank steak is usually less expensive than other cuts of beef, making it a great option for budget-friendly meals. It's also a great option for large groups, as it can feed a crowd.
Flank steak should be cooked quickly over high heat to keep it tender. Here are a few ways to cook it:
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Grilling : Marinate the steak in a flavorful marinade for at least 30 minutes before grilling over high heat for about 6-8 minutes per side for medium-rare.
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Broiling : Broil the steak in the oven for about 6-8 minutes per side for medium-rare.
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Pan-searing : Heat a cast iron skillet over high heat. Add a bit of oil to the pan and then add the steak. Cook for about 6-8 minutes per side for medium-rare.
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Braising : This is a method of cooking where you brown the steak on high heat, then add liquid and cover it, and cook on low heat for a long time. This way the muscle fibers break down and becomes more tender.
Regardless of which cooking method you choose, it's important to let the steak rest for a few minutes before slicing it against the grain. This allows the juices to redistribute, making the meat more tender and flavorful. It's also important to note that flank steak should be cooked to medium-rare or medium at most, as cooking it too long will make it tough and chewy.
Flank steak is a hearty and flavorful cut of meat that pairs well with a variety of side dishes. Here are a few options that would complement the flavor of a flank steak dish:
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Grilled or roasted vegetables : Vegetables such as bell peppers, zucchini, and onions are great options for grilling or roasting and pairing with flank steak. They add a nice crunch and a burst of fresh flavor to the dish.
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Grilled or roasted potatoes : Potatoes are a classic side dish and they go well with flank steak. Roasted or grilled with a bit of olive oil, salt and pepper, rosemary or thyme, they make a perfect match.
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Salad : A salad with mixed greens, tomatoes, cucumbers and a vinaigrette dressing makes a great side dish for flank steak. The acidity and freshness of the salad can help balance out the rich flavor of the steak.
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Grilled or sautéed mushrooms : mushrooms add a meaty and earthy flavor that pairs well with the rich flavor of the steak.
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Grilled corn on the cob : Grilled corn on the cob is a great side dish for flank steak. The sweetness of the corn complements the rich flavor of the steak.
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Beans or lentils : A side of black beans, kidney beans or lentils, adds a good amount of protein and fiber to the dish, and also balances the flavors nicely.
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Salsas or chimichurri : A side of salsa or chimichurri, a traditional Argentinean condiment made of parsley, garlic, olive oil and vinegar, adds a nice freshness and acidity to the dish.
Ultimately, the key is to choose side dishes that complement the flavors of the steak and not overpower them. Flank steak has a robust and rich flavor, so it pairs well with bold, full-bodied red wines. Here are a few options that would complement the flavor of a flank steak dish:
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Malbec : This wine from Argentina has a bold and rich flavor with notes of dark fruit, chocolate, and spice. It's a great match for a grilled flank steak with a spicy marinade.
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Zinfandel : This wine from California has a full-bodied, bold flavor with notes of black fruit, black pepper, and spice. It's a great match for a grilled or broiled flank steak with a savory marinade.
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Syrah or Shiraz : These wines from France or Australia have a full-bodied and bold flavor with notes of dark fruit, pepper, and spice. They're a great match for a grilled or pan-seared flank steak with a spicy marinade.
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Cabernet Sauvignon : This wine from various regions has a full-bodied and bold flavor with notes of blackcurrant, black cherry, and chocolate. It's a great match for a grilled or pan-seared flank steak with a savory marinade.
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Tempranillo : This wine from Spain has a full-bodied and bold flavor with notes of dark fruit, vanilla, and spice. It's a great match for a grilled or pan-seared flank steak with a spicy marinade or a hearty stew or braised dish.
It's important to note that when pairing wine with food, the goal is to have the wine complement the food and not overpower it, also consider the spices and herbs used in the dish and adjust accordingly. Flank steak is a flavorful and lean cut of beef that can be grilled or pan-seared and is often served thinly sliced. Some popular beer pairings for flank steak dishes include:
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India Pale Ales (IPA) : These hoppy beers have a high bitterness that can balance the rich flavors of the steak and complement the spices used in marinade or rub.
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Belgian Saison : These beers have a light, effervescent body and a spicy, fruity flavor that can complement the steak and the herbs used in marinade or rub.
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Pilsners : These beers have a crisp, clean flavor and a high carbonation that can cut through the rich flavors of the steak, and refresh the palate.
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Lagers : These beers have a clean, crisp flavor and a light body that can complement the steak and the herbs used in marinade or rub.
When pairing beer with flank steak dishes, it's important to consider the flavors used in the recipe and the cooking method. For example, if the flank steak is grilled or pan-seared with a spicy marinade, a beer with a high bitterness can be a good pairing to balance the heat. If the flank steak is cooked with a sweeter glaze, a beer with a sweeter malt profile could complement the steak. It's also important to remember that when pairing beer with food, personal preference plays a huge role. Ultimately, the beer you enjoy the most with your flank steak dish is the one that pairs best!
Flank steak is best cooked quickly over high heat, such as grilling, broiling, or pan-searing. It should be sliced against the grain to make it more tender, and it's often served thinly sliced in dishes such as fajitas, stir fry, and London broil. Don’t forget to check out GO Farms online store to order your Flank Steak (as available)!
