This flank steak recipe is one of my favourite. Cooked properly the flank steak can be juicy, tender and full of flavour. It is versatile, can use herbs, different condiments, different cooking methods as roasting or barbecuing. Serve the flank steak with a salad, roasted vegetables, mashed potatoes or cut it into thin slices and serve it in a sandwich , the choice is yours. Try it and you will love it.
Ingredients:
- 700 g flank steak
- 1 clove of garlic
- Smoked paprika
- Salt and pepper
- 1 teasp sugar
- Sunflower for frying
Methods:
- Make the marinade by mixing all the condiments together with 20 g of sunflower oil.
- Coat both sides of the flank steak with the marinade and let it rest for 30 minutes in the fridge.
- Fry at high heat the flank steak for about 3 minutes on each side.This step is important because we are trying to obtaining the Millard effect which produces flavours and because we are browning the sides we keep the juices inside making the flank steak tender and juicy.
- After we browned the sides and we obtained the Millard effect we have to cook the inside of the steak by placing it on a tray and roast it in the oven at high heat, about 200 Celsius for 8 to 10 minutes making sure is medium (i like it that way) and not dry inside.
- The internal temperature for :
a rear steak is between 45 and 50 Celsius.
medium rare is between 55 and 60 Celsius
medium is between 60 to 65 Celsius
medium well is between 66 and 70 Celsius
well done is over 70 to 75 Celsius
- The time for roasting it can differ pending on the size of the steak and the oven. My own took 8 minutes.
- After roasting the flank steak need to rest for 10 to 15 minutes. Again… the resting time depends on the size of the flank steak and it’s very important for the juices to reabsorb and redistribute in the steak. When we apply heat to the meat the fibers in the muscle contracts loosing the juices which concentrates in the middle of the meat. After we remove it from the heat an let it rest the fibers start to relax , reabsorbing the juices and distributing back to the meat making the steak juice and tender.If we cut the steak immediately after roasting we will loose all the juices from the steak and we will be left with a brown/gray , dry steak.
- After resting time , cut the steak and serve it with a side salad , roasted vegetables , mashed potatoes, or just on it’s own.
Serves: 3
Time : 30 minutes
