Flank steak has several applications, most notably as London broil. Because it is fabricated from a highly-exercised portion of the animal, it has a high concentration of connective tissue and dense muscle fiber. Marinating the steak in an acidic liquid prior to preparation assists in breaking down the collagen and fibrous tissue that can result in a tough final product.
Things You'll Need
- 1-lb. flank steak
- Kosher salt
- Fresh ground black pepper
- Non-extra virgin olive oil
- Fresh rosemary, coarsely chopped
- Fresh thyme, coarsely chopped
- 1 clove of fresh garlic, finely minced
- 1/4 cup of tannic red wine
- 1 tsp. of balsamic vinegar
- Cutting board
- Chef's or kitchen utility knife
- Paper towels
- Broiling pan
- Saute pan
- Heavy-duty sealable plastic bag
- Mixing bowl
Rinse steak under cool running tap water and dry thoroughly with paper towels. This removes purge and moisture released by the flank steak while packaged. Place steak on cutting board. Remove any silverskin, connective tissue and extraneous pieces of fat. Lightly crosshatch both sides of the flank steak across the grain with a chef's knife.
Whisk together wine, kosher salt, fresh ground black pepper, garlic, fresh herbs, olive oil and balsamic vinegar in mixing bowl. Place flank steak and marinade in the plastic bag and remove as much air as possible. Place in refrigerator for eight to 24 hours. Halfway through the marinating process, turn the bag over.
Remove flank steak from bag, dry with paper towels and season to taste with kosher salt and fresh ground black pepper. Allow the steak to reach room temperature. This facilitates even cooking throughout the steak. Add 2 tbsp. of olive oil to the sauté pan and place over high heat. When the oil's surface begins to shimmer, place the steak presentation side down into the pan. When the steak's surface reaches a caramelized, golden-brown color, turn it and repeat. Only turn the steak once while searing.
Place the oven rack in the center position. Coat the broiling tray with oil and place it on the oven rack. Turn the broiler on and allow the broiling tray to heat for four to five minutes. Place the flank steak on the pan and broil for approximately five to seven minutes on each side with the oven door slightly ajar. Although oven broil temperatures vary between models and manufacturers, this should allow the steak to reach medium rare. Remove the steak from the oven and insert the probe thermometer in the center of the steak. A rare steak has an internal temperature of approximately 135 degrees F, medium measures an average 150 degrees F and anything above 160 degrees F is well done.
Place the steak on a clean cutting board, loosely tent with aluminum foil and let the meat rest for 15 to 20 minutes. When a protein is removed from a heat source, it reabsorbs and redistributes the moisture released during the cooking process, contributing to the quality of the final product. Do not pierce the steak while it is resting.
Tips & Warnings
- Always slice flank steak across the grain.
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