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 become a tender and mouth-watering delight. In this article, we’ll explore the art of slow cooking flank steak on the stove, and provide you with a step-by-step guide to achieving a perfectly cooked dish.
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. It’s a lean cut, meaning it has less marbling (fat) than other cuts, which can make it prone to drying out if not cooked correctly. However, this leanness also makes it an excellent choice for those looking for a healthier beef option.
Flank steak is also known for its robust flavor and chewy texture. It’s often used in stir-fries and fajitas, where it’s cooked quickly over high heat. However, when slow cooked, the connective tissues in the meat break down, resulting in a tender and flavorful dish.
Choosing the Right Cut of Flank Steak
When selecting a flank steak, look for a cut that’s about 1-1.5 pounds and 1/4 inch thick. You can usually find flank steak at your local butcher or grocery store. If you’re having trouble finding it, you can also ask the butcher to cut a flank steak for you.
It’s also essential to choose a cut with a good balance of marbling and lean meat. A cut with too much marbling can be overly fatty, while a cut with too little marbling can be dry. Look for a cut with a moderate amount of marbling, and a good balance of lean meat.
Preparing the Flank Steak for Slow Cooking
Before slow cooking the flank steak, it’s essential to prepare it correctly. Here are a few steps to follow:
Trimming the Fat
If your flank steak has a thick layer of fat on one side, it’s essential to trim it off. You can use a sharp knife to trim the fat, or ask your butcher to do it for you. Trimming the fat will help the steak cook more evenly and prevent it from becoming too greasy.
Seasoning the Steak
Seasoning the steak is an essential step in the slow cooking process. You can use a variety of seasonings, such as salt, pepper, garlic powder, and paprika. Rub the seasonings all over the steak, making sure to coat it evenly.
Searing the Steak
Searing the steak is an optional step, but it can add a lot of flavor to the dish. Heat a skillet over high heat, and add a small amount of oil. Sear the steak for 1-2 minutes on each side, or until it’s browned. This will create a flavorful crust on the steak.
Slow Cooking the Flank Steak on the Stove
Now that the steak is prepared, it’s time to slow cook it on the stove. Here’s a step-by-step guide to follow:
Heating the Liquid
In a large Dutch oven or saucepan, heat 2-3 cups of liquid over medium heat. You can use a variety of liquids, such as beef broth, wine, or stock. Bring the liquid to a simmer, and then reduce the heat to low.
Adding the Steak
Add the steak to the liquid, making sure it’s covered. If the steak is not covered, you can add more liquid or use a smaller saucepan.
Cooking the Steak
Cook the steak for 2-3 hours, or until it’s tender and falls apart easily. You can check the steak for tenderness by inserting a fork or knife. If it slides in easily, the steak is cooked.
Resting the Steak
Once the steak is cooked, remove it from the liquid and let it rest for 10-15 minutes. This will allow the juices to redistribute, making the steak even more tender.
Serving the Slow Cooked Flank Steak
Now that the steak is cooked, it’s time to serve it. Here are a few ideas for serving slow cooked flank steak:
Slicing the Steak
Slice the steak against the grain, using a sharp knife. This will make the steak even more tender and easier to chew.
Serving with Gravy
Serve the steak with the cooking liquid, which has now become a delicious gravy. You can strain the gravy to remove any excess fat, and serve it over the steak.
Adding Vegetables
Add some sautéed vegetables, such as bell peppers, onions, and mushrooms, to the dish. This will add some color and flavor to the plate.
Tips and Variations
Here are a few tips and variations to keep in mind when slow cooking flank steak on the stove:
Using a Slow Cooker
If you don’t have time to slow cook the steak on the stove, you can use a slow cooker. Simply brown the steak in a skillet, and then add it to the slow cooker with the liquid. Cook on low for 6-8 hours.
Adding Aromatics
Add some aromatics, such as garlic, ginger, and onions, to the liquid for added flavor.
Using Different Liquids
Use different liquids, such as beer or coffee, to add unique flavors to the dish.
Conclusion
Slow cooking flank steak on the stove is a simple and delicious way to prepare this lean cut of beef. By following the steps outlined in this article, you can create a tender and flavorful dish that’s perfect for any occasion. Whether you’re looking for a healthy beef option or a hearty meal, slow cooked flank steak is sure to please.
| Ingredients | Quantity |
|---|---|
| Flank steak | 1-1.5 pounds |
| Liquid (beef broth, wine, or stock) | 2-3 cups |
| Seasonings (salt, pepper, garlic powder, and paprika) | to taste |
| Oil | 1-2 tablespoons |
By following the recipe and tips outlined in this article, you can create a deliciously tender and flavorful slow cooked flank steak dish.
What is the best way to cook flank steak on the stove?
Cooking flank steak on the stove is a great way to achieve tender and flavorful results. To do this, heat a large skillet or Dutch oven over medium-high heat and add a small amount of oil. Sear the steak for 2-3 minutes per side, or until a nice crust forms. Then, reduce the heat to low and add your choice of aromatics, such as onions and garlic, and liquid, such as broth or wine.
Once the steak is seared and the aromatics and liquid are added, cover the skillet or Dutch oven with a lid and let it simmer for 1-2 hours, or until the steak reaches your desired level of tenderness. This slow cooking process breaks down the connective tissues in the steak, making it tender and easy to slice.
How do I know when the flank steak is cooked to my liking?
To determine if the flank steak is cooked to your liking, use a meat thermometer to check the internal temperature. For medium-rare, the internal temperature should be at least 130°F (54°C), while medium should be at least 140°F (60°C). If you prefer your steak more well-done, cook it to an internal temperature of 160°F (71°C) or higher.
Another way to check the doneness of the steak is to use the finger test. Press the steak gently with your finger; if it feels soft and squishy, it’s rare. If it feels firm and springy, it’s medium. If it feels hard and doesn’t yield to pressure, it’s well-done. Keep in mind that the steak will continue to cook a bit after it’s removed from the heat, so it’s better to err on the side of undercooking.
Can I use a slow cooker to cook flank steak?
Yes, you can use a slow cooker to cook flank steak. In fact, a slow cooker is a great way to cook flank steak because it allows for low and slow cooking, which breaks down the connective tissues in the steak and makes it tender. To cook flank steak in a slow cooker, simply season the steak with your desired spices and place it in the slow cooker with your choice of aromatics and liquid.
Cook the steak on low for 8-10 hours or on high for 4-6 hours. When the steak is cooked, remove it from the slow cooker and let it rest for 10-15 minutes before slicing it thinly against the grain. Keep in mind that cooking time may vary depending on the size and thickness of the steak, as well as your personal preference for tenderness.
How do I slice flank steak?
Slicing flank steak can be a bit tricky, but it’s essential to slice it correctly to achieve tender and flavorful results. To slice flank steak, use a sharp knife and slice it thinly against the grain. The grain refers to the lines of muscle that run through the steak. Slicing against the grain means slicing in the direction perpendicular to these lines.
To find the grain, look for the lines of muscle that run through the steak. You can also use the finger test to find the grain; run your finger over the steak and feel for the direction of the muscle fibers. Once you’ve found the grain, slice the steak thinly against it, using a gentle sawing motion. This will help to break down the muscle fibers and make the steak tender and easy to chew.
Can I marinate flank steak before cooking it?
Yes, you can marinate flank steak before cooking it. In fact, marinating is a great way to add flavor to the steak and make it more tender. To marinate flank steak, combine your desired marinade ingredients, such as soy sauce, olive oil, and herbs, in a bowl or zip-top plastic bag. Add the steak to the marinade and refrigerate it for at least 30 minutes or up to several hours.
When you’re ready to cook the steak, remove it from the marinade and pat it dry with paper towels to remove excess moisture. Then, cook the steak as desired, using one of the methods described above. Keep in mind that acidic ingredients, such as vinegar or citrus juice, can help to break down the muscle fibers in the steak and make it more tender.
How do I store leftover flank steak?
To store leftover flank steak, let it cool to room temperature and then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped steak in a zip-top plastic bag or airtight container and refrigerate it for up to 3 days. You can also freeze the steak for up to 3 months. To freeze, wrap the steak tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container.
When you’re ready to reheat the steak, remove it from the refrigerator or freezer and let it come to room temperature. Then, slice it thinly against the grain and reheat it in a pan with a small amount of oil or broth. You can also reheat the steak in the microwave or oven, using a low heat setting to prevent overcooking.