The ultimate guide to pink flank steak: safety, cooking techniques, and mouthwatering recipes
What To Know
- The pink color in flank steak is due to the presence of myoglobin, a protein that carries oxygen to muscle cells.
- Although pink flank steak is safe to eat when cooked to an internal temperature of 135°F (57°C) or higher, there are some safety concerns to consider.
- The best way to cook flank steak to a medium-rare or medium doneness is to use a high-heat method, such as grilling or searing.
Flank steak, a lean cut from the abdominal muscles of cattle, is a popular choice for grilling and searing due to its bold flavor and affordable price. However, its unique texture and composition raise questions about its proper doneness. Can flank steak be pink, or should it be cooked to a more well-done state? This article delves into the science and safety guidelines surrounding flank steak doneness, providing you with the knowledge to make informed decisions about your next culinary adventure.
Understanding Flank Steak’s Anatomy
Flank steak is a relatively thin cut with a prominent grain structure. This means that it contains long, parallel muscle fibers that can become tough if overcooked. The steak also has a thin layer of connective tissue, which can shrink and toughen with high heat.
The Science of Meat Doneness
Meat doneness is determined by the temperature at which its internal core reaches. The United States Department of Agriculture (USDA) recommends cooking beef to a minimum internal temperature of 145°F (63°C) for safety. However, this temperature can result in a well-done steak, which may be too dry and tough for some palates.
Can Flank Steak Be Pink?
Yes, flank steak can be pink when cooked to a medium-rare or medium doneness. The USDA considers these doneness levels safe as long as the steak reaches an internal temperature of 135°F (57°C) or 145°F (63°C), respectively. At these temperatures, the connective tissue begins to break down, resulting in a more tender steak.
Why Is Flank Steak Sometimes Pink?
The pink color in flank steak is due to the presence of myoglobin, a protein that carries oxygen to muscle cells. When steak is cooked, myoglobin undergoes a chemical reaction that changes its color. At lower temperatures, myoglobin remains pink, while at higher temperatures, it turns brown.
Safety Concerns with Pink Flank Steak
Although pink flank steak is safe to eat when cooked to an internal temperature of 135°F (57°C) or higher, there are some safety concerns to consider:
- Bacteria: Flank steak can harbor bacteria, such as Salmonella and E. coli, which can cause foodborne illnesses. Cooking the steak to a safe internal temperature kills these bacteria.
- Parasites: While rare in beef, parasites such as Toxoplasma gondii can be found in undercooked meat. Cooking to an internal temperature of 145°F (63°C) or higher eliminates the risk of parasitic infection.
Recommended Cooking Methods for Flank Steak
The best way to cook flank steak to a medium-rare or medium doneness is to use a high-heat method, such as grilling or searing. This quickly sears the outside of the steak, creating a flavorful crust while leaving the inside tender and juicy.
- Grilling: Grill the steak over high heat for 5-7 minutes per side for medium-rare, or 7-9 minutes per side for medium.
- Searing: Sear the steak in a hot skillet for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium.
Tips for Cooking Perfect Flank Steak
1. Marinate the steak for at least 30 minutes to tenderize it and enhance its flavor.
2. Let the steak rest for 10-15 minutes before slicing to allow the juices to redistribute.
3. Slice the steak against the grain to break down the muscle fibers and make it easier to chew.
The Bottom Line: Balancing Safety and Enjoyment
Cooking flank steak to a medium-rare or medium doneness can provide a delicious and safe meal. By following the recommended cooking methods and internal temperature guidelines, you can enjoy the tender and flavorful qualities of flank steak without compromising food safety.
Common Questions and Answers
Q: Can I eat raw flank steak?
A: No, raw flank steak is not safe to eat due to the risk of foodborne illnesses and parasites.
Q: What is the difference between flank steak and skirt steak?
A: Flank steak comes from the abdominal muscles, while skirt steak comes from the diaphragm. Flank steak is typically thinner and has a more pronounced grain structure than skirt steak.
Q: How can I tell if flank steak is cooked to a safe internal temperature?
A: Use a meat thermometer to measure the internal temperature of the steak. Insert the thermometer into the thickest part of the steak, avoiding any fat or bone.
