What Can I Use Instead of Flank Steak?

Hanger steak or skirt steak can be used in place of flank steak.

Why Do I Need to Let the Meat Rest?

Rest the steak for 10 minutes after it's done cooking. Slicing meat too soon releases the juices, making the meat less moist and tender.

Why Do I Need to Slice Flank Steak Against the Grain?

Certain cuts of meat, like flank steak, have tough muscle fibers. These natural muscle fibers that look like lines in the meat are called the "grain." Slicing against these fibers, or "against the grain," helps break down the fibers and makes the meat taste more tender and less chewy. n

How Do I Slice Meat Against the Grain?

Slice the cooked steak against the grain by slicing perpendicular to the lines in the meat. This video from Butcher Shop Bootcamp is helpful: video how to slice flank steak .

What Temperature is Medium-Rare for Steak?

Using a meat thermometer, aim for a temperature of 130 to 135 degrees F for medium-rare steak.

Citrus Marinated Cast Iron Flank Steak

Name: Citrus Marinated Cast Iron Flank Steak
Prep time: 10 min
Cook time: PT-482606H44M44S
Total time: 30 min
Cuisine: American
Ingredients: 1 to 2 pounds flank steak; ½ cup olive oil or avocado oil; ¼ cup fresh lime juice; ¼ cup fresh orange juice; 1 cup packed basil leaves; 2 large cloves garlic; 1 teaspoon ground cumin or coriander; 1/2 teaspoon salt; Sea salt, to sprinkle on cooked meat

Citrus Marinated Cast Iron Flank Steak

Sliced steak surrounded by basil, orange slices and lime slices.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This aromatic citrus steak marinade gives cast iron flank steak a zesty, summer flavor. Marinate the flank steak at least 1 hour and up to 24 hours before searing it quickly in a cast iron skillet.

Author: Jenny Meier
Prep Time: 10 minutes
Cook Time: 7 to 10 minutes
Total Time: 30 minutes
Yield: 4 to 6 servings 1x
Category: Beef
Method: Pan Sear
Cuisine: American

Ingredients

Units Scale

1 to 2 pounds flank steak
1/2 cup olive oil or avocado oil
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 cup packed basil leaves
2 large cloves garlic
1 teaspoon ground cumin or coriander
1/2 teaspoon salt
Sea salt, to sprinkle on cooked meat

Cook Mode Prevent your screen from going dark

Instructions

In a blender, combine the oil, lime juice, orange juice, basil, garlic, cumin or coriander, and salt. Blend until smooth.
In a dish that fits the steak snuggly, pour the marinade over the steak. Use a fork to poke holes in the steak, to encourage the marinade to soak in. Flip the steak a few times to make sure the marinade is coating both sides.
Marinate the flank steak in the refrigerator for at least 1 hour and up to 24 hours.
When you’re ready to cook dinner, take the steak out of the refrigerator and let it come up to room temperature on the kitchen counter for 30 minutes. If the steak is too large to fit in a skillet, you can cut it in half crosswise.
Heat a large (12-inch) cast iron skillet over medium-high heat for 3 minutes, until very hot. Make sure the skillet is hot enough by adding a drop of water to the skillet; it should immediately sizzle and evaporate.
Add 1 tablespoon of oil to the skillet and let it heat for 1 minute (I always put on the hood fan over the stove, as the skillet might smoke a bit)
Add the flank steak to the hot skillet and sear the steak for 3 minutes without flipping. Press it down a few times in the middle of the steak to make sure it’s coming into contact with the hot skillet.
Flip the steak over and cook for another 3 to 4 minutes. Use a meat thermometer in the thickest part of the steak to gauge whether or not it’s done. You might have to flip the steak again and cook it for another few minutes.
Steak Temperatures: Medium-rare flank steak should have an internal temperature of 130–135°F and medium steak has a temperature of 135–145° in the thickest part. Keep in mind that you should take the steak out of the skillet when it's five degrees cooler than your desired doneness. This means taking the steak out of the skillet when it registers 125°F to 130°F for medium rare or 130°F to 135°F for medium. The steak will continue to rise 3 to 5 degrees in temperature after you take it out of the skillet.
Let the steak rest for 10 minutes on a cutting board before slicing the meat. Slice the meat against the grain into strips.

Notes

This citrus marinade both flavors and tenderizes the meat. Marinate the meat for at least 1 hour, and up to 24 hours. After 24 hours, the citrus will start to over-tenderize.

If you're making 2 pounds of flank steak, you'll probably have to cut the steak into two smaller pieces and cook each piece separately so the skillet isn't overcrowded.

The cooking time for steak can vary, but as a guideline cook flank steak for about 3 to 4 minutes on each side for medium rare or 5 minutes on each side for medium. However, the best indicator of doneness is temperature, not time. You should take flank steak out of the skillet when it's five degrees cooler than your desired doneness. A medium rare flank steak should have a final internal temperature of 130–135°F and medium steak has a temperature of 135–145° in the thickest part.

You can substitute skirt steak for flank steak.

Find it online: https://www.kitchenskip.com/citrus-basil-flank-steak/