How to Broil a Flank Steak in the Oven?
Broiling a flank steak in the oven offers a quick and easy way to achieve a seared exterior and a tender interior; the process involves marinating the steak, preheating the broiler, positioning the steak close to the heat source, and carefully monitoring the cooking time to prevent overcooking.
Why Broil Flank Steak? Unveiling the Advantages
Broiling a flank steak might seem intimidating, but it’s a remarkably efficient and effective cooking method. It harnesses the intense heat of the broiler to create a delicious crust while retaining the steak’s inherent juiciness. Unlike grilling, broiling provides consistent heat regardless of weather conditions, and it’s significantly faster than roasting or pan-frying.
Flank Steak 101: Understanding Your Cut
Flank steak, also known as London broil (though technically a different cut), is a lean, flavorful cut of beef taken from the abdominal muscles of the cow. It’s characterized by its long, flat shape and pronounced grain. Because it’s a tougher cut, proper preparation, including marinating and slicing against the grain, is crucial for tenderness.
The Essential Marinade: Flavor and Tenderness Combined
A marinade is your secret weapon for transforming a flank steak into a culinary masterpiece. Marinating not only infuses the meat with flavor but also helps to tenderize it. A good marinade typically contains three key elements:
- Acid: Lemon juice, vinegar, or Worcestershire sauce help break down tough muscle fibers.
- Oil: Olive oil or vegetable oil prevents the steak from drying out during cooking.
- Flavorings: Garlic, herbs, spices, and soy sauce add depth and complexity to the flavor profile.
A typical marinating time is between 30 minutes and 24 hours, with longer times resulting in more pronounced flavor and tenderness.
The Broiling Process: Step-by-Step Guide
Here’s how to broil a flank steak in the oven to perfection:
- Marinate: Marinate the flank steak for at least 30 minutes, or up to 24 hours, in the refrigerator.
- Preheat: Preheat your broiler to high. Position the oven rack so that the top of the steak will be about 4-6 inches from the broiler element.
- Prepare: Remove the steak from the marinade and pat it dry with paper towels. Drying the surface helps to achieve a better sear.
- Season: Lightly season the steak with salt and pepper.
- Broil: Place the steak on a broiler pan or oven-safe skillet. Broil for 4-6 minutes per side for medium-rare, or longer for more well-done. Monitor the steak closely to prevent burning.
- Rest: Remove the steak from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice: Slice the steak thinly against the grain to maximize tenderness. This is critical for a flank steak.
Temperature Guide: Doneness Made Easy
Using a meat thermometer is the most accurate way to determine the doneness of your flank steak. Here’s a handy guide:
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 135-145°F (57-63°C) |
| Medium-Well | 145-155°F (63-68°C) |
| Well Done | 155°F+ (68°C+) |
Remember to remove the steak from the oven a few degrees below your desired temperature, as it will continue to cook while resting.
Common Mistakes to Avoid
- Over-marinating: Marinating for too long can make the steak mushy. Stick to a maximum of 24 hours.
- Not drying the steak: Moisture prevents proper searing. Pat the steak dry before broiling.
- Overcrowding the pan: Avoid overcrowding the pan, as this will steam the steak instead of searing it.
- Ignoring the grain: Slicing with the grain results in a tough, chewy steak. Always slice against the grain.
- Skipping the resting period: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak. Don’t skip this crucial step!
Broiler Safety: A Word of Caution
Broiling involves high heat, so safety is paramount.
- Never leave the oven unattended while broiling.
- Use oven mitts to protect your hands from the heat.
- Be aware of potential flare-ups from dripping fat.
- Keep a close eye on the steak to prevent burning.
Frequently Asked Questions (FAQs)
Can I broil a frozen flank steak?
No, it is not recommended to broil a frozen flank steak. Frozen meat does not cook evenly, and broiling requires a consistent heat source. Defrost the flank steak completely in the refrigerator before marinating and broiling for best results. This ensures the marinade penetrates properly and the steak cooks evenly.
What’s the best marinade for flank steak?
The best marinade is subjective, but a classic combination includes soy sauce, Worcestershire sauce, garlic, olive oil, and lemon juice. Feel free to experiment with different herbs and spices to create your own signature marinade. Consider adding a touch of sweetness, such as honey or brown sugar, for a caramelized finish.
How long should I marinate flank steak?
Ideally, marinate flank steak for at least 30 minutes, but no more than 24 hours. Longer marinating times can make the meat mushy. Thirty minutes allows sufficient flavor penetration.
Can I use a grill pan instead of a broiler pan?
Yes, you can use a grill pan instead of a broiler pan. A grill pan will help to drain away excess fat and create grill marks on the steak. Ensure the grill pan is oven-safe before using it under the broiler.
How do I know when the flank steak is done?
The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak and cook to your desired internal temperature (see temperature guide above). Remember to account for carryover cooking during the resting period.
What temperature should the oven be set to for broiling?
Most ovens only have a single “Broil” setting. If your oven has high and low broil settings, use high broil for flank steak to achieve a good sear.
Can I broil flank steak if I don’t have a broiler pan?
Yes, you can use an oven-safe skillet. However, a broiler pan is ideal because it allows fat to drip away from the steak, preventing flare-ups and ensuring a crispier sear. If using a skillet, be prepared for more smoke and potential splattering.
What’s the best way to slice flank steak?
Always slice flank steak against the grain. Look for the lines running across the steak and slice perpendicular to them. This shortens the muscle fibers, making the steak much more tender and easier to chew.
How do I store leftover broiled flank steak?
Store leftover broiled flank steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven. Avoid microwaving, as this can dry out the steak.
Can I freeze broiled flank steak?
Yes, you can freeze broiled flank steak. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
What are some good side dishes to serve with broiled flank steak?
Broiled flank steak pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, rice, quinoa, or a fresh salad. Consider a vibrant chimichurri sauce or a simple pan sauce to complement the steak’s flavor.
Is broiled flank steak healthy?
Flank steak is a lean source of protein, iron, and zinc. However, it’s important to choose lean cuts and trim any excess fat before cooking. Broiling is a relatively healthy cooking method because it doesn’t require added fat. Enjoy in moderation as part of a balanced diet.