5 easy steps to mouthwatering tender flank steak, oven-baked
What To Know
- Place the flank steak in a zip-top bag, pour the marinade over it, and refrigerate for at least 4 hours, or up to overnight.
- Place the steak on a wire rack set over a baking sheet and roast for 30-45 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
- Cooking flank steak in a slow cooker or braising it in a liquid for several hours can also result in tender meat.
Flank steak is a lean and flavorful cut of meat that can be tough if not cooked properly. However, with the right techniques, you can transform this budget-friendly steak into a tender and delectable dish. This comprehensive guide will walk you through the secrets of how to make flank steak tender in the oven, ensuring you enjoy a mouthwatering meal every time.
The Magic of Marinating
Marinating is an essential step in tenderizing flank steak. A good marinade not only infuses flavor but also breaks down the tough muscle fibers, resulting in a more tender texture. For a simple yet effective marinade, combine:
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced garlic
- 1 tablespoon honey
- 1 teaspoon black pepper
Place the flank steak in a zip-top bag, pour the marinade over it, and refrigerate for at least 4 hours, or up to overnight.
Reverse Searing for Perfect Tenderness
Reverse searing is a cooking technique that involves roasting the steak in a low-temperature oven before searing it on high heat. This method ensures even cooking and prevents the steak from overcooking on the outside while remaining undercooked on the inside.
- Preheat your oven to 250°F (120°C).
- Remove the steak from the marinade and pat it dry.
- Place the steak on a wire rack set over a baking sheet and roast for 30-45 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
- Heat a skillet over high heat.
- Sear the steak for 1-2 minutes per side, or until a nice crust forms.
Cutting Against the Grain
Cutting against the grain is another crucial step in tenderizing flank steak. The muscle fibers in flank steak run parallel to each other, and cutting perpendicular to them helps break down the fibers and create a more tender texture.
- Let the steak rest for 10 minutes before slicing.
- Use a sharp knife to slice the steak thinly, against the grain.
Other Tenderizing Techniques
In addition to marinating, reverse searing, and cutting against the grain, there are a few other techniques you can use to make flank steak tender:
- Mechanical tenderization: Use a meat mallet or tenderizer to physically break down the muscle fibers.
- Acidic marinades: Marinades with acidic ingredients, such as lemon juice or vinegar, can also help tenderize the meat.
- Slow cooking: Cooking flank steak in a slow cooker or braising it in a liquid for several hours can also result in tender meat.
Seasoning Tips for Flavorful Flank Steak
Once your flank steak is tender, it’s time to season it to perfection. Here are some seasoning ideas:
- Classic steak seasoning: Salt, black pepper, garlic powder, onion powder, and paprika.
- Italian herbs: Oregano, basil, thyme, rosemary, and crushed red pepper.
- Mexican spices: Chili powder, cumin, coriander, and cayenne pepper.
- Asian flavors: Soy sauce, honey, ginger, garlic, and sesame oil.
Serving Suggestions for Tender Flank Steak
Tender flank steak pairs well with a variety of sides and sauces. Here are a few ideas:
- Mashed potatoes: Creamy mashed potatoes complement the savory flavor of the steak.
- Roasted vegetables: Roasted carrots, broccoli, or asparagus add a colorful and healthy side.
- Grilled corn on the cob: Sweet and smoky grilled corn is a perfect summer side.
- Chimichurri sauce: A vibrant and flavorful Argentinean sauce made with fresh herbs, olive oil, and red wine vinegar.
The Final Cut: A Tender and Flavorful Flank Steak
By following these tips and techniques, you can transform a tough flank steak into a tender and flavorful dish that will impress your family and friends. Remember, the key is to marinate, reverse sear, cut against the grain, and season to perfection. With a little patience and practice, you’ll master the art of cooking tender flank steak in the oven every time.
Frequently Asked Questions (FAQ)
Q: How long should I marinate flank steak?
A: Marinate flank steak for at least 4 hours, or up to overnight.
Q: Can I use a different marinade?
A: Yes, you can experiment with different marinades based on your preferences.
Q: How do I know when the steak is done roasting?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125°F (52°C).
Q: What if I don’t have a meat thermometer?
A: Without a thermometer, cook the steak for 30-45 minutes, depending on the thickness, and then check for doneness by cutting into the center.
Q: Can I cook the steak entirely in the oven?
A: Yes, but searing it on high heat at the end gives it a delicious crust and enhances the flavor.