Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Thursday, April 14, 2011
Flank steak is quickly becoming one of my favorite steak cuts, and it’s taken me this long to really fall in love with it because I normally opt for the skirt steak when shopping flatter cuts for grilling, tacos, fajitas, etc.
It wasn’t until the price of skirt steak skyrocketed at my market (skirt steak shortage? skirt steak price gouging?) that I started buying flank steak regularly. Thinly sliced flank steak are ribbons of steak that’s as tender as a good filet mignon but with the power-beef flavor.
This Asian-inspired marinade works so well – fresh squeeze orange juice (for the tang and to help tenderize), grated fresh ginger (for the zing) and ground coriander (for a warm flavor note). Pair the steak with a simple salad and brown rice to complete the meal.
Normally, when I’m cooking steak (errr….when my husband cooks the steak) I let the steak rest on the counter for 30 minutes or so to take the chill off the meat. However, because the flank steak (and skirt steak) is so thin, I’ve found that if I keep the steak in the refrigerator to until just before we want to grill, it’s easier to achieve the perfect medium-rare.
Also, you want to make sure you’re slicing across the grain for the most tender steak.
The grain in the photo to the left is going from left to right (the fibers of the meat, not the grill marks) so you want to slice across.
If you slice with the grain, you’ll end up with stringy, tough, hard to chew meat.
I prefer to slice flank steak before serving to guests, it’s easier to get very thin ribbons with a big chef’s knife and then you also don’t have to lecture your guests on how to cut their steak.
Orange Ginger Flank Steak Recipe
Ingredients:1 orange, juiced
1 teaspoon grated fresh ginger
1 tablespoon olive oil
1 teaspoon ground coriander
sea salt (I used 1 1/2 teaspoons sea salt)
freshly ground black pepper
2 pounds flank steak
1. In a large resealable bag, add all of the ingredients. Squeeze out all of the air and seal. Refrigerate for 4 hours or overnight.
2. When ready to cook, preheat grill on high heat. Grill the flank steak (discard the marinade) 3-5 minutes each side, depending on thickness. Let rest of cutting board for 10 minutes.
3. Slice across the grain into thin slices and serve immediately.