Flank Steak

The flavorful flank steak comes from the abdominal muscles of the cow, between the hip and ribs. Flank steak is long, lean and flat, and cuts from the internal muscles tend to be coarse-grained and a bit tough. Flank steak cuts from the external muscles are even tougher and are often used in broth and stews, which tend to soften them. Though it is a tougher cut than many other steaks, careful preparation of flank steak can result in a tasty, tender steak. In fact, the popular and well-known dish London Broil is usually made with a flank steak.

Because flank steak is a tougher type of steak, it is often marinated before grilling or broiling. Also, cooking methods that add moisture, such as braising, are commonly used with flank steak. The flank steak becomes more tender when it is cut against the grain before serving.

A simple method of preparing flank steak is to first trim off all extra fat. Pour marinade in a bowl and place the flank steak in it, turning it to make sure all sides are coated. Experiment with marinades when cooking the flank steak. A few easy flank steak marinades to try are vinegar and oil, lemon juice or tomato juice.

Cover the bowl and place it in the refrigerator for about eight hours to allow the flank steak to marinate, turning the steak every so often to make sure the entire flank steak is covered. Broil the flank steak 2 or 3 inches from the fire for about 7 minutes on each side for a medium rare steak. Be careful not to overcook the flank steak, which will result in a tougher, dryer steak.

To make stuffed flank steak, first prepare the stuffing and spread it on one side of the steak. Next roll the flank steak up like a rug and secure it with a few pieces of cotton string. Put the flank steak in a baking pan and bake at 350ºF for about 40 minutes. Some cooks like to put tomato sauce or water seasoned with garlic and onions in the baking pan to add moisture and flavor. Try using different stuffing mixtures for the stuffed flank steak, such as spinach and cheese or breadcrumbs, cheese and mushrooms.