Flank steak, a lean and flavorful cut of beef, is often overlooked in favor of more popular cuts like ribeye or sirloin. However, when cooked low and slow, flank steak can be transformed into a tender and deliciously flavorful dish that’s sure to impress even the most discerning palates. In this article, we’ll explore the art of slow cooking flank steak in the oven, and provide you with a step-by-step guide to achieving perfection.
Understanding Flank Steak
Before we dive into the cooking process, it’s essential to understand the characteristics of flank steak. This cut of beef comes from the belly of the cow, near the hind legs, and is known for its:
- Lean protein content: Flank steak is relatively low in fat, making it a popular choice for health-conscious cooks.
- Coarse texture: The muscle fibers in flank steak are longer and more coarse than those found in other cuts of beef, which can make it more challenging to cook.
- Robust flavor: Flank steak has a bold, beefy flavor that’s enhanced by its high concentration of umami taste receptors.
Choosing the Right Cut of Flank Steak
When selecting a flank steak, look for the following characteristics:
- Thickness: Opt for a steak that’s at least 1-1.5 inches thick, as this will allow for more even cooking.
- Marbling: While flank steak is naturally lean, look for a cut with some marbling (fat distribution) throughout, as this will add flavor and tenderness.
- Color: Choose a steak with a rich, red color, as this indicates a higher concentration of myoglobin, which contributes to the meat’s flavor and texture.
Preparing the Flank Steak for Slow Cooking
Before slow cooking your flank steak, it’s essential to prepare it properly. Here’s a step-by-step guide:
Trimming and Seasoning
- Trim excess fat: Use a sharp knife to trim any excess fat from the steak, taking care not to cut too deeply into the meat.
- Season the steak: Rub the steak with a mixture of salt, pepper, and your desired herbs and spices. For a classic flavor combination, try using a blend of garlic powder, paprika, and thyme.
Bringing the Steak to Room Temperature
- Remove the steak from the refrigerator: Take the steak out of the refrigerator and let it sit at room temperature for at least 30 minutes before cooking.
- Pat dry the steak: Use paper towels to gently pat the steak dry, removing any excess moisture from the surface.
Slow Cooking the Flank Steak in the Oven
Now that your flank steak is prepared, it’s time to slow cook it to perfection. Here’s a step-by-step guide:
Preheating the Oven
- Preheat the oven: Set your oven to 300°F (150°C), or your desired temperature for slow cooking.
- Use a Dutch oven or oven-safe skillet: Choose a Dutch oven or oven-safe skillet that’s large enough to hold the steak comfortably.
Cooking the Steak
- Sear the steak: Heat a tablespoon of oil in the Dutch oven or skillet over high heat. Sear the steak for 1-2 minutes per side, or until a nice crust forms.
- Transfer to the oven: Transfer the steak to the preheated oven and cook for 2-3 hours, or until the internal temperature reaches your desired level of doneness.
- Use a meat thermometer: Use a meat thermometer to check the internal temperature of the steak. For medium-rare, cook to 130-135°F (54-57°C), while medium should be cooked to 140-145°F (60-63°C).
Resting the Steak
- Remove from the oven: Once the steak is cooked to your liking, remove it from the oven and let it rest for 10-15 minutes.
- Tent with foil: Tent the steak with foil to prevent it from cooling too quickly.
Slicing and Serving
Once the steak has rested, it’s time to slice and serve. Here’s a step-by-step guide:
Slicing Against the Grain
- Use a sharp knife: Use a sharp knife to slice the steak against the grain, cutting into thin strips.
- Slice to your desired thickness: Slice the steak to your desired thickness, taking care not to cut too thinly, as this can make the steak seem tough.
Serving Suggestions
- Serve with your favorite sides: Serve the slow-cooked flank steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
- Add a sauce or marinade: Add a sauce or marinade to the steak, such as a chimichurri or teriyaki sauce, to enhance the flavor.
| Cooking Time | Internal Temperature | Level of Doneness |
|---|---|---|
| 2-3 hours | 130-135°F (54-57°C) | Medium-rare |
| 2.5-3.5 hours | 140-145°F (60-63°C) | Medium |
By following these steps and guidelines, you’ll be able to slow cook a deliciously tender and flavorful flank steak in the oven. Remember to always use a meat thermometer to ensure the steak is cooked to your desired level of doneness, and don’t be afraid to experiment with different seasonings and sauces to enhance the flavor. Happy cooking!
What is the ideal internal temperature for oven-cooked flank steak?
The ideal internal temperature for oven-cooked flank steak is between 130°F and 135°F for medium-rare, 140°F to 145°F for medium, and 150°F to 155°F for medium-well or well-done. It’s essential to use a meat thermometer to ensure the steak reaches a safe internal temperature.
Using a thermometer will also help you avoid overcooking the steak. Flank steak can quickly become tough and dry if it’s overcooked, so it’s crucial to monitor the internal temperature closely. Remove the steak from the oven when it reaches the desired temperature, and let it rest for a few minutes before slicing.
How do I season the flank steak for oven cooking?
To season the flank steak for oven cooking, start by rubbing the steak with a mixture of olive oil, salt, and pepper. You can also add other seasonings such as garlic powder, paprika, or dried herbs like thyme or rosemary. Let the steak sit at room temperature for about 30 minutes to allow the seasonings to penetrate the meat.
You can also marinate the flank steak in your favorite seasonings and sauces before oven cooking. A marinade can add extra flavor to the steak and help tenderize it. However, be sure to pat the steak dry with paper towels before cooking to remove excess moisture.
What is the best way to slice oven-cooked flank steak?
The best way to slice oven-cooked flank steak is against the grain, using a sharp knife. Slicing against the grain means cutting the steak in the direction perpendicular to the lines of muscle fibers. This will help to create tender and easy-to-chew slices.
To slice the steak, place it on a cutting board and locate the lines of muscle fibers. Position your knife at a 45-degree angle and slice the steak in a smooth, even motion. Slice the steak to your desired thickness, and serve immediately.
Can I cook flank steak in the oven with other ingredients?
Yes, you can cook flank steak in the oven with other ingredients such as vegetables, potatoes, or onions. In fact, cooking the steak with other ingredients can add extra flavor and moisture to the dish. Simply place the steak and other ingredients in a single layer on a baking sheet, and cook in the oven until the steak reaches the desired internal temperature.
Some popular ingredients to cook with flank steak include bell peppers, zucchini, cherry tomatoes, and red potatoes. You can also add aromatics like garlic and onions to the baking sheet for extra flavor. Just be sure to adjust the cooking time and temperature as needed to accommodate the other ingredients.
How do I prevent oven-cooked flank steak from becoming tough?
To prevent oven-cooked flank steak from becoming tough, it’s essential to cook the steak to the right internal temperature and avoid overcooking. You should also use a meat thermometer to ensure the steak reaches a safe internal temperature.
Another way to prevent tough flank steak is to cook the steak at a lower temperature for a longer period. This will help to break down the connective tissues in the meat and create a tender, fall-apart texture. You can also use a marinade or rub to add extra moisture and flavor to the steak.
Can I cook frozen flank steak in the oven?
Yes, you can cook frozen flank steak in the oven, but it’s essential to thaw the steak first. Cooking frozen steak can lead to uneven cooking and a tough, dry texture. To thaw frozen flank steak, place it in the refrigerator overnight or thaw it quickly by submerging it in cold water.
Once the steak is thawed, pat it dry with paper towels to remove excess moisture. Then, season the steak with your desired seasonings and cook it in the oven until it reaches the desired internal temperature. Cooking frozen steak may require a slightly longer cooking time, so be sure to adjust the cooking time as needed.
How do I store leftover oven-cooked flank steak?
To store leftover oven-cooked flank steak, place it in an airtight container and refrigerate it within two hours of cooking. The steak can be stored in the refrigerator for up to three days or frozen for up to three months.
When storing leftover flank steak, it’s essential to keep it at a consistent refrigerator temperature below 40°F. You can also slice the steak and store it in individual portions to make it easier to reheat. To reheat leftover flank steak, simply place it in the oven or microwave until it reaches the desired temperature.