What kind of meat is flank steak?

Flank steak is recognized for its bold, beefy taste. The long, flat cut comes from the abdominal muscles of the cow, making for lean, relatively chewy meat that's often used interchangeably with skirt steak .

How do you cook flank steak so it's not tough?

The balsamic vinegar in the marinade does double duty here, imparting complex flavor and serving to tenderize the meat by breaking down muscle fibers. Because flank steak is prone to becoming tough, be sure not to cook it past medium. To make it even more tender, slice the finished steak thinly across the grain.

Grilled Flank Steak Recipe with Balsamic and Garlic

Name: Grilled Balsamic and Garlic Flank Steak
Total time: 40 min
Ingredients: 2 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; 1 large garlic clove; 1/2 teaspoon thyme leaves; One 2 1/2-pound flank steak; Salt and freshly ground pepper; black pepper

Grilled Balsamic and Garlic Flank Steak

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This grilled flank steak relies on vinegar both for flavor and to increase tenderness. The recipe requires just 20 minutes of active work time.

Melissa Rubel Jacobson

Updated on May 21, 2024

Active Time:

20 mins

Total Time:

40 mins

Servings:

4 to 6

Grilling marinated flank steak couldn't be any easier. A blender makes quick work of whizzing up the marinade, which includes balsamic vinegar, olive oil, garlic, and thyme. Equally quick is the meat's soaking period — this recipe requires only five minutes of marinating time before it hits the grill pan.

Frequently Asked Questions

What kind of meat is flank steak?

Flank steak is recognized for its bold, beefy taste. The long, flat cut comes from the abdominal muscles of the cow, making for lean, relatively chewy meat that's often used interchangeably with skirt steak.
How do you cook flank steak so it's not tough?

The balsamic vinegar in the marinade does double duty here, imparting complex flavor and serving to tenderize the meat by breaking down muscle fibers. Because flank steak is prone to becoming tough, be sure not to cook it past medium. To make it even more tender, slice the finished steak thinly across the grain.

Notes from the Food & Wine Test Kitchen

We're using a grill pan here to simplify both the cooking and cleanup. After removing your steak from the marinade, season it generously with salt and pepper. Once the pan has preheated, add the meat and cook over moderately high heat until it's about 135°F, around eight minutes per side. The steak will continue cooking to a perfect medium off the heat as it rests for 10 minutes on the cutting board.

Suggested pairing

This flavorful flank steak demands a weighty red with good acidity. The Carménère grape from Chile is a great pick.

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Ingredients

2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 large garlic clove
1/2 teaspoon thyme leaves
1 (2 1/2-pound) flank steak
Kosher salt
Freshly ground black pepper

Directions

Maxwell Cozzi

Gather the ingredients.
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In a blender, combine the vinegar, oil, garlic, and thyme; puree until smooth.
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In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.
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Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side.
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Transfer the steak to a board and let stand for 10 minutes.
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Slice the steak, transfer to plates, and serve.

Originally appeared: April 2010