Broiled Flank Steak Recipe

Flank steak: A lean cut of beef that is best cooked quickly at high heat to retain its tenderness.

Olive oil: Used to coat the steak, helping to create a flavorful crust and prevent sticking.

Salt: Enhances the natural flavors of the steak.

Black pepper: Adds a mild heat and depth of flavor to the steak.

Garlic: Provides a robust, aromatic flavor that complements the beef.

When broiling flank steak, it's crucial to position the oven rack about 4-6 inches from the heat source. This ensures that the steak gets a nice sear on the outside while remaining juicy on the inside. Additionally, always let the meat rest after cooking to allow the juices to redistribute, resulting in a more flavorful and tender steak.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a great alternative for broiling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for broiling.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can also provide the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can add a unique twist to the dish.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can complement the steak well.

• Allow the flank steak to cool completely before storing. This helps to prevent condensation, which can make the meat soggy.
• Wrap the cooled flank steak tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped steak in an airtight container or a resealable plastic bag. This will help to keep out any unwanted odors from other foods in the refrigerator.
• Store the steak in the refrigerator for up to 3-4 days. For best results, consume it within this time frame to enjoy its optimal flavor and texture.
• For longer storage, consider freezing the flank steak. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label the package with the date to keep track of its storage time. Frozen steak can be kept for up to 3 months.
• When ready to use, thaw the steak in the refrigerator overnight. This slow thawing process helps to maintain the meat's texture and flavor.
• Reheat the flank steak gently to avoid overcooking. You can use a skillet over medium heat or a microwave on a low setting. Add a splash of beef broth or olive oil to keep the meat moist.
• Slice the reheated steak against the grain for the best texture and tenderness. Enjoy it in salads, sandwiches, or as a main dish with your favorite sides.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the flank steak on a baking sheet and cover it with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes or until the steak reaches your desired temperature.
  4. For added flavor, you can brush the steak with a bit of olive oil or garlic butter before reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Once the oil is hot, place the flank steak in the skillet.
  3. Cook for 2-3 minutes on each side, or until heated through.
  4. To avoid drying out the steak, you can add a splash of beef broth or water to the skillet and cover it with a lid.

• Microwave Method:

  1. Place the flank steak on a microwave-safe plate.
  2. Cover the steak with a damp paper towel to keep it moist.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Let it rest for a minute before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare.
  2. Place the flank steak in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove the steak from the bag and pat it dry. Sear it quickly in a hot skillet with olive oil for a crispy exterior.

• Grill Method:

  1. Preheat your grill to medium-high heat.
  2. Brush the flank steak with a little olive oil to prevent sticking.
  3. Grill for 1-2 minutes on each side, or until heated through.
  4. Let it rest for a couple of minutes before slicing and serving.

• Broiler: A high-heat cooking element in your oven used to cook the steak quickly and give it a nice char.

• Baking sheet: A flat metal tray used to place the steak on while broiling.

• Meat thermometer: A device used to check the internal temperature of the steak to ensure it reaches 130°F (54°C) for medium-rare.

• Tongs: A tool used to flip the steak safely without piercing it and losing juices.

• Cutting board: A surface to let the steak rest and to slice it against the grain after cooking.

• Chef's knife: A sharp knife used to slice the steak thinly and evenly.

• Mixing bowl: A bowl to combine the olive oil, salt, pepper, and minced garlic before rubbing it onto the steak.

• Measuring spoons: Tools used to measure out the olive oil, salt, and pepper accurately.

• Garlic press: A tool to mince the garlic cloves quickly and efficiently.

Marinate in advance: Prepare the flank steak with olive oil, salt, pepper, and minced garlic the night before to save time on the day of cooking.

Use a broiler pan: A broiler pan allows for even cooking and easy cleanup, reducing overall prep and cook time.

Preheat the broiler: Ensure your broiler is fully preheated before placing the steak inside to achieve the perfect medium-rare doneness quickly.

Resting time: While the steak rests, use those 5 minutes to prepare a quick side dish or salad.