Master the art of flank steak: discover the essential cue for optimal doneness

Flank steak, a flavorful and lean cut, is a popular choice for grilling, roasting, or searing. However, determining its doneness can be tricky, as overcooking can result in a tough and chewy texture. In this comprehensive guide, we will delve into the intricacies of flank steak doneness, providing you with the knowledge to achieve the perfect steak every time.

Understanding Flank Steak

Flank steak is a long, flat cut from the lower belly of the cow. It is characterized by a pronounced grain and a slightly tough texture. Due to its lean nature, flank steak benefits from marinating or tenderizing before cooking.

Cooking Methods and Doneness

The ideal doneness for flank steak depends on the cooking method used. Here’s a breakdown:

Grilling

• Rare: 125-130°F (52-54°C)
• Medium-rare: 130-135°F (54-57°C)
• Medium: 135-140°F (57-60°C)
• Medium-well: 140-145°F (60-63°C)
• Well-done: 145-150°F (63-66°C)

Roasting

• Rare: 120-125°F (49-52°C)
• Medium-rare: 125-130°F (52-54°C)
• Medium: 130-135°F (54-57°C)
• Medium-well: 135-140°F (57-60°C)
• Well-done: 140-145°F (60-63°C)

Searing

• Rare: 120-125°F (49-52°C)
• Medium-rare: 125-130°F (52-54°C)
• Medium: 130-135°F (54-57°C)

Using a Meat Thermometer

The most accurate way to determine flank steak doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bones or fat.

Resting the Steak

Once the steak reaches the desired doneness, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and juicy steak.

Visual Cues

In addition to using a meat thermometer, you can also rely on visual cues to gauge flank steak doneness. Here’s what to look for:

• Rare: The steak will have a bright red center and minimal pinkness around the edges.
• Medium-rare: The center will be slightly pinker than rare, while the edges will be more brown.
• Medium: The center will be a uniform light pink color.
• Medium-well: The center will be mostly brown with a slight hint of pink.
• Well-done: The steak will be completely brown throughout.

Marinating and Tenderizing

Marinating or tenderizing flank steak can help break down the tough fibers and make it more tender. Here are some tips:

• Marinate the steak for at least 30 minutes, or up to overnight.
• Use an acidic marinade, such as citrus juice or vinegar, to help tenderize the meat.
• Mechanical tenderizing methods, such as pounding or using a meat mallet, can also be effective.

Serving Suggestions

Flank steak is versatile and can be served with a variety of sides. Here are some ideas:

• Grilled vegetables
• Roasted potatoes
• Chimichurri sauce
• Pico de gallo
• Salad

Wrapping Up: The Art of Perfect Flank Steak

Determining when flank steak is done is a combination of using a meat thermometer, observing visual cues, and understanding the cooking method. By following the guidelines outlined in this guide, you can consistently achieve perfectly cooked flank steak that is tender, juicy, and bursting with flavor.

Basics You Wanted To Know

Q1. How long should I cook flank steak per side?
A. For grilling, cook for 3-4 minutes per side for rare, 4-5 minutes per side for medium-rare, and 5-6 minutes per side for medium.

Q2. Can I use a fork to check the doneness of flank steak?
A. No, using a fork to check the doneness will puncture the steak and release its juices.

Q3. What is the best way to slice flank steak?
A. Slice the steak against the grain into thin strips for maximum tenderness.