No-fail flank steak or London Broil recipe/method
I'm always tempted to buy a flank steak or London Broil for marinating and grilling. But I never seem to get them as tender or as flavorful as I would like. I'm aware this type of cut will probably never melt in the mouth - and I understand you must slice it a certain way. But I'm hoping y'all can offer your favorite recipes and methods of preparing them. (Will also appreciate slow-cooker ones as well.)....Thanks!
Marinade the heck out of it and cook on high heat medium, at most. Cut it against the grain. I wouldn't try it in a slow cooker--it doesn't have the fat or connective tissue and will get hard. This might help, especially the picture of how it's cut:
As marinades go, I tend to improvise but the one on that site is similar to what I might do.
One that I do a lot is a simple marinade of:
- 2 cloves of garlic, sliced (this amount is really based on personal garlic preference)
- 1/2 c soy sauce
- 1/2 c mirin/Japanese rice vinegar
- 2 green onions, chopped
I throw the marinade and the flank steak in a ziplock bag and put it in the fridge to marinate for about 30 minutes or so. Turn on my broiler and broil for about 5-8 minutes each side depending on the thickness of the meat.
I imagine this would work fine grilling on a grill pan or outside on a grill as well. Nothing too fancy, but it's a good go-to menu item for me.
This is very similar to mine. I have broiled and grilled as well. I like mine medium rare. Again, depending on the thickness, usually about 6 minutes per side. If possible, I like to marinate overnight, but at least 1-2 hours minimum. Use a hot grill if outside. Otherwise broil works well too.
London broil....marinade most of the time can be found on your refrigerator door, and in your spice cabinet........variations can be endless... usually I go with a tamari, worcestshire, any vinagrette mixture...you can go with kosher/sea salt and fresh ground pepper rub or further enhance with cumin chili powder...etc etc......you could also go with an EVOO/lemon/lime juice mix as your vinagrette (acid), but you get the idea.....both of these will work on the flank/london broil.
You can marinade for as little as an hour or overnight...in a pinch I go with EVOO, salt and pepper and go to the grill after an hour. Grill on high heat to mark well on both sides for anywhere from3-4 minutes or longer depending on thickness.......you are not completely cooking this on the grill.......when you reach nice color/marks remove to a 350 degee oven to finsh cooking. Maybe another 15 minutes...I use the touch method to check for doneness (I dont like sticking the meat with an instant read thermometer, but if this is more within your comfort level you are looking for 110-115 in the center...you will get another 10 degrees in carryover heat)..I like at most medium rare. Remove from oven to a metal pan, cover with aluminum foil and allow to rest/carryover cook for a good 20+ minutes before slicing.
Always slice on the bias against the grain.....you will be facing the flank or london boil and it will be lengthwise in front of you...cut on the purpendicular.....flank will always be more tender unless its been murdered... a london broil is going to never be butter , but this process of cooking turns out well for me......
My flank steak recipe is similar to the ones posted:
Korean BBQ’d Flank Steak
2 tblsp grill seasoning blend
¼ cup Tamari dark soy
2 tblsp honey
2 tsp hot red pepper flakes, divided
4 large cloves garlic, chopped, divided
2 tsp toasted (dark) sesame oil
2 scallions, finely chopped
2 tblsp vegetable oil
2 lbs flank steak
In a shallow dish, combine grill seasoning, dark soy, a tblsp honey, 1 tsp of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions, and a drizzle of the vegetable oil. Coat the flank steak in the mixture and let stand 10 minutes. (I put in a ziplock and put in the fridge overnight)
Preheat grill to med high. When the grill is screaming hot, add meat and cook for 5 minutes on each side for medium rare, 7-8 minutes on each side for medium well.
Let meat rest for 5 minutes and slice on heavy angle against the grain.