Perfect Flank Steak Temp for Tender, Juicy Results

Flank steak, often known as London broil, is a versatile and affordable cut of beef from the abdominal muscles of the cow. It’s a lean meat with tough muscle fibers, but when prepared and cooked correctly, it can be both tender and flavorful. Here’s a guide on how to cook flank steak to perfection.

What is Flank Steak?

Flank steak is a lean cut from the cow's abdominal muscles, typically about a foot long and an inch thick. It’s known for its tough muscle fibers, but with proper preparation, it can become tender and delicious. It’s different from skirt steak, which is cut from the diaphragm muscles and has a beefier flavor.

Preparing Flank Steak

The key to cooking flank steak lies in breaking down its tough muscle fibers. Here are some preparation tips:

• Marinate: Marinating your flank steak for several hours or overnight helps to tenderize the meat. A good marinade should include an acid (like lime juice), salt (like soy sauce), and oil to keep the meat juicy.
• Tenderizing: If short on time, use a meat tenderizer before applying a rub of spices. This can also help break down the muscle fibers.

Cooking Flank Steak

Flank steak is typically cooked over high heat for a short time. Here are the steps to achieve a perfectly cooked flank steak:

1. Marinate: Combine ingredients like red wine, vegetable oil, pepper, salt, soy sauce, Worcestershire sauce, garlic, and lime juice to create a marinade. Let the steak marinate for eight hours.
2. Smoke: Preheat your grill to 225°F and smoke the steak for three hours.
3. Sear: Increase the grill temperature to 450°F and sear the steak for about three minutes per side.
4. Rest: Let the steak rest after cooking and slice against the grain for maximum tenderness.

Cooking Tips

• Internal Temperatures: Aim for 120-130°F for rare, 130-135°F for medium-rare, and 135-145°F for medium.
• Resting: Always let the steak rest after cooking to allow the juices to redistribute.
• Cutting: Slice against the grain at a 45-degree angle to ensure each bite is tender.

Recipe: Smoke 'N Grill Flank Steak

Ingredients:

• 1/4 cup red wine
• 1/4 cup vegetable oil
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1/8 cup soy sauce
• 1/8 cup Worcestershire sauce
• 5 cloves garlic, crushed
• Juice of 2 limes
• 2 pounds flank steak
• Chimichurri sauce (cilantro, garlic, olive oil, red wine vinegar, lime juice, red onion, pepper, salt)

Steps:

1. Marinate the steak with the marinade mixture for eight hours.
2. Smoke the steak at 225°F for three hours.
3. Increase the grill temperature to 450°F and sear the steak for about three minutes per side.
4. Let the steak rest and then slice against the grain. Serve with chimichurri sauce.

By following these steps, you can turn a potentially tough cut of meat into a tender, flavorful dish that will impress at any meal.