Alright, let’s talk about cookin’ that there flank steak, you know, the long, flat kinda meat. Folks say it’s cheap, but I say it’s tasty if you do it right, real tasty. You can put it in salads, sandwiches, or just eat it straight up with a fork, that’s what I do mostly.
Now, I ain’t no fancy chef, mind you, but I know how to get a good meal on the table. And broilin’ that flank steak, that ain’t hard at all. Just gotta pay attention a little bit, that’s all.
First things first, you gotta get yourself a flank steak. Go to the store, find the meat section, and look for the long, flat one. Don’t be shy, ask the butcher if you can’t find it. They’re used to folks not knowin’ their meats.
Marinating is key, y’all! I ain’t kiddin’. You wanna make that steak tender and flavorful, you gotta let it soak in somethin’ good. Some folks use fancy marinades with all sorts of stuff I can’t even pronounce. Me? I keep it simple. A little bit of oil, some vinegar, a good squirt of soy sauce if I got it, and plenty of garlic. Chop that garlic up real fine, or smash it with the side of a knife like I do. Gets the juices flowin’ better that way, I reckon.
- Oil – Any kind will do, really. Olive oil, vegetable oil, whatever you got in the cupboard.
- Vinegar – Gives it a little tang. Apple cider vinegar is my go-to, but white vinegar works too.
- Soy sauce – Adds a nice salty, savory flavor. Don’t go overboard though, it can get too salty.
- Garlic – Lots of it! Like I said, chop it fine or smash it. Fresh is best, but that powder stuff works in a pinch.
Mix all that together in a bowl, or a big ol’ ziploc bag, whatever you got handy. Then, stick that steak in there and make sure it’s all covered up with the marinade. Now, here’s the important part: you gotta let it sit. Some folks say 30 minutes is enough, but I say the longer the better. At least four hours, that’s what I do. Sometimes, I even let it sit overnight in the fridge. The longer it sits, the tastier it gets.
Alright, so your steak’s been marinating, now it’s time to cook it. You gotta turn on that broiler thingy in your oven. You know, the one that heats up real hot from the top. Get that thing nice and hot. While it’s heatin’ up, take your steak out of the marinade and let it sit for a bit. Don’t want it to be too cold when you put it in the oven.
Now, you gotta put that steak on a broiler pan. You know, the one with the slots so the grease can drip down. If you don’t have one of those, you can use a regular baking sheet, but you gotta put somethin’ underneath the steak to lift it up a bit, so it ain’t sittin’ in its own juices. A wire rack works good.
Put that steak under the broiler, and keep a close eye on it! It cooks fast, I tell ya! Depending on how thick your steak is, and how hot your broiler is, it’ll probably take about 5-7 minutes per side. You want it to be nice and brown on the outside, but still a little pink in the middle. Don’t overcook it, or it’ll be tough as shoe leather. And nobody wants that.
Once it’s cooked, take it out of the oven and let it rest for a few minutes before you cut into it. This lets the juices redistribute, so it stays nice and juicy. Then, slice it up against the grain, that’s important! If you cut it with the grain, it’ll be chewy. Against the grain, it’ll be tender.
And that’s it! That’s how you broil a flank steak. See? I told you it wasn’t hard. Now you got yourself a tasty meal that didn’t cost an arm and a leg. You can serve it up with some potatoes, some veggies, whatever you like. Or just eat it plain, like I do sometimes. It’s good eatin’, that’s for sure.
Tags: [Flank Steak, Broiling, Cooking, Beef, Recipe, Marinade, Easy, Quick, Dinner]