What To Know
- Cooking flank steak low and slow allows the connective tissue to break down gradually, resulting in a tender and flavorful steak.
- Sous vide cooking involves sealing the steak in a vacuum-sealed bag and cooking it in a temperature-controlled water bath for several hours.
- Using a slow cooker is a convenient way to cook flank steak low and slow.
Flank steak is a lean and flavorful cut of beef that has traditionally been associated with quick, high-heat cooking methods. However, contrary to popular belief, flank steak can indeed be cooked low and slow, resulting in a tender and succulent dish that rivals its more expensive counterparts.
Understanding the Flank Steak
Flank steak is a long, flat muscle located on the underside of the cow. It is known for its pronounced grain and lean texture. When cooked quickly over high heat, flank steak tends to become tough and chewy due to the presence of connective tissue.
The Benefits of Cooking Flank Steak Low and Slow
Cooking flank steak low and slow allows the connective tissue to break down gradually, resulting in a tender and flavorful steak. Additionally, low and slow cooking:
- Enhances the beefy flavor
- Creates a caramelized crust
- Reduces shrinkage
- Makes the steak easier to digest
Methods for Cooking Flank Steak Low and Slow
There are several methods for cooking flank steak low and slow, including:
1. Braising: Braising involves searing the steak briefly and then simmering it in a flavorful liquid until tender.
2. Sous Vide: Sous vide cooking involves sealing the steak in a vacuum-sealed bag and cooking it in a temperature-controlled water bath for several hours.
3. Slow Cooker: Using a slow cooker is a convenient way to cook flank steak low and slow. Simply place the steak in the slow cooker with your desired seasonings and cook on low for 6-8 hours.
Marinating and Seasoning
Marinating flank steak before cooking enhances its flavor and tenderness. Use a flavorful marinade containing acidic ingredients such as vinegar or citrus juice, as well as herbs and spices. Season the steak generously with salt and pepper before cooking.
Cooking Times and Temperatures
The cooking time for flank steak will vary depending on the method used. As a general guideline:
- Braising: 2-3 hours at 275°F (135°C)
- Sous Vide: 12-24 hours at 135°F (57°C) for medium-rare
- Slow Cooker: 6-8 hours on low
Resting the Steak
After cooking, it is important to let the steak rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Serving Suggestions
Flank steak cooked low and slow pairs well with a variety of sides, including grilled vegetables, mashed potatoes, or a fresh salad. Serve with your favorite sauce or condiment to enhance the flavor.
Final Thoughts
Contrary to popular belief, flank steak can be cooked low and slow to create a tender and flavorful dish. By understanding the steak’s unique characteristics and employing the right cooking techniques, you can transform this budget-friendly cut into a culinary masterpiece. So next time you’re looking for an affordable and delicious way to enjoy beef, give low and slow cooking a try.
Answers to Your Questions
Q: How do I know when the flank steak is done cooking?
A: Use a meat thermometer to check the internal temperature. For medium-rare, the steak should reach 135°F (57°C).
Q: Can I cook flank steak in the oven?
A: Yes, you can roast flank steak in the oven at 275°F (135°C) for 1-1.5 hours.
Q: How do I prevent the flank steak from becoming dry?
A: Marinate the steak before cooking and avoid overcooking it. Let the steak rest for 10-15 minutes before slicing to allow the juices to redistribute.
