FLANK STEAK

Background

Flank steak. Doesn’t sound very appetising does it? Well it is! The flank steak is located below the loin (or lower chest for us normal folk who have no clue what the word loin means!). Though very tasty, it’s also one of the tougher cuts of beef which has meant that until recently it was quite expensive. However, it’s particularly low fat content has given it more and more popularity among shoppers looking to eat healthier without cutting out red meat all together! Here’s a surefire way of cooking flank steak easily, and to perfection!

Ingredients for Flank Steak

Serves 2
  • Flank steak
  • Olive oil x 2 Tablespoons
  • Butter x 3 tablespoons
  • Garlic x 4 cloves
  • Thyme x 7 Springs

How to prepare Flank Steak

  • Take the flank steak and pat it totally dry with a kitchen towel.
  • Let the flank steak rest on the kitchen counter for at least 30 minutes so it’s internal temperature rises to that of the room! This makes sure the steak cooks consistently throughout!
  • Season with Salt and pepper. Flank steaks, though fine tasting, need a substantial amount of pepper to give it a bit of that kick!

How to cook Flank Steak

  1. Take a heavy skillet and heat 2 tablespoons of olive oil over a medium-high flame.
  2. Once the pan starts to smoke, place the flank steak onto it and let it sit completely still for 5 minutes. This will allow the fat on the flank steak to completely render and brown!
  3. During the first 5 minutes of pan cooking the Flank steak, peel and crush your cloves of garlic.
  4. Carefully flip the flank steak over and add 2 tablespoons of butter, your crushed garlic cloves and thyme to the pan!
  5. Tilt the pan away from you and baste the buttery, juicy, thymey mix onto your flank steak — over and over and over again! Continue for 5 minutes.
  6. Finally remove the flank steak from the pan, onto a plate and let it sit in peace for approximately 10 minutes.
  7. Cut the steak strictly against the grain!

What to serve with Flank Steak

We recommend serving your tender, succulent and delicious flank steak with a simple rocket salad, topped off with a mustard and balsamic vinegar dressing alongside some sauteed potatoes and green beans!