The Flank Steak! Flank steaks are very flavorful and delivers tremendous beefy punch when prepared properly. Marinades work well with the Flank Steak and, due to the fact that it is a thin cut of meat, it is best cooked fast and hot to a rare/medium rare internal temperature of 130 degrees. Flank Steak is a leaner cut of beef that comes from the abdominal muscles or lower chest of the cow and it contains a lot of hard-working muscles.
Flank Steak
The Flank steak is very flavorful and delivers tremendous beefy flavor when prepared properly. Marinades work well with Flank Steaks and they are best cooked fast and hot to a rare/medium rare internal temperature of 130 degrees.
Grill Reverse Sear Method:
- Liberally season both sides of the steak with salt and let rest in the refrigerator for 1 hour.
- Set up grill so that the temperature is hot on one side and cooler on the other.
- Season steak with pepper and place on cooler side of grill and leave alone until internal steak temperature is at 120 degrees.
- Move steak to hot side of grill and sear each side for approximately 1 minute on each side. Depending on the thickness of the steak and the doneness level desired, sear for a longer or shorter period. 130 degrees internal temperature is a perfect medium rare.
- Once desired temp is reached pull off the grill and let rest for 5 minutes. Then slice thinly against the grain and enjoy your Woody Wagyu Flank Steak!
Instructions for the Sous Vide cook:
- Trim all silverskin and membrane off the Flank Steak.
- Salt the Flank Steak on both sides and let rest on a rack in the refrigerator for an hour.
- After an hour either vacuum pack the Flank Steak using a Vacuum Sealer Machine and put into Sous Vide container or proceed with #3:
- Put Flank Steak into a Ziplock bag (zip top of bag most of way shut and then slowly insert the bag into the Sous Vide Container filled with water, when the water level nears the top of the zip lock bag seal off the rest of way).
- Set the Anovo Sous Vide Cooker to cook the steak at 125 degrees.
- After 6 hours pull the bag out of the Sous Vide and the Flank Steak out of the bag and pat it dry with paper towels.
- Put a little pepper on both sides if desired and then sear the Flank Steak off for 1 to 2 minutes on each side either in a hot cast iron skillet or on a hot grill.
When both sides are seared off pull the Flank Steak off the grill and let rest for 5 minutes. After 5 minutes slice the Flank Steak thinly against the grain and enjoy your Woody Wagyu Flank Steak!
Flank Steak Marinade:
- 1/2 cup Worcestershire sauce
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 4 anchovy filets
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons tomato paste
- 1/2 cup vegetable oil
- 2 tablespoons chopped chives
- 1 medium shallot, minced (about 2 tablespoons)
Trim all silver skin and any membrane off the Flank Steak
Mix the Marinade ingredients together and refrigerate for 4 to 8 hours.
After 4 to 8 hours put the trimmed Flank Steak into the Marinade Bag and refrigerate for two hours.
After 2 hours pull the Flank Steak out of the marinade and pat dry.
Prepare a hot and cold side of the grill.
Cook on the cool side of the grill until the internal temperature is 120 degrees.
Once 120 degrees internal temperature is reached sear off each side of the Flank Steak on the hot side of the grill until internal temperature reaches 130degrees.
Pull the flank steak off the grill and let rest for 5 minutes before serving. Slice thinly against the grain to serve.
Suggested Sides for the Flank Steaks are being researched by our research team and will be published shortly!
If the marinade is used during Flank Steak preparation then pair it with a nice Cabernet like a Joseph Phelps Cabernet. This is a big and bold Cab with structured tannins that would perfectly complement the Flank Steak!