Stuffed Flank Steak - The Midnight Baker - Holiday Recipe (2024)

FAQs

What is the trick to cooking flank steak? ›

These steaks do best when cooking over high heat for a short period of time to give them the perfect texture and taste. Spray the pan with some cooking spray or add olive oil and cook on each side for about four minutes each. The optimal temperature is, again, a medium rare so your meat doesn't end up too chewy.

Roll Up the Flank Steak With Filling

Once the steak has marinated, you layer the inside with prosciutto, fresh basil leaves, Parmesan cheese, strips of roasted bell peppers, and parsley. Then, you roll up the flank steak with the stuffing inside, like a jelly roll, and tie it up with string.

Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, if you choose not to marinade your Flank steak, season it to taste with Kansas City Steak Original Steak Seasoning, which will enhance the flavor.

If you're looking for a tender and flavorful way to cook flank steak, consider slow cooking. Slow cooking allows the meat to break down and become melt-in-your-mouth tender while infusing it with rich flavors.

Flank steak can be cut before or after cooking depending on the method: Grilled flank steak is best left intact to achieve an even sear on the outside, while reaching the desired level of doneness on the inside.

The critical reason for this is that flank steak, although lean and tasty, is tougher than other cuts of beef due to the many long, thin fibers running through it. To help tenderize flank steak, it is often marinated and cooked by grilling, stir-frying, broiling, or smoking.

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking.

Slice the flank steak against the grain with a sharp knife, which means cutting perpendicular to the long muscle fibers. This helps to shorten the muscle fibers, making the steak more tender. Cut into thin strips. Cut the steak into thin strips, about 1/4 inch to 1/2 inch wide.

Flank steak is generally one of the most affordable cuts of beef you can find. Yet it tends to come at a slightly higher price than the Skirt steak. This is largely because the Skirt cut is a little more tender, and therefore easier to cook with different methods.

Salting relatively close to cooking seasons the steak and helps create a dry surface for searing. Salt steak for 24 hours: Salting your steak overnight (18 to 24 hours before you plan to cook it) also creates a dry surface for searing, but with the added bonus of a bit more concentrated flavor in the interior tissue.

How do you cut flank steak for pinwheels? ›

Cover a plastic cutting board with 2 sheets of plastic wrap and lay your flank steak on top. Lay another two sheet of plastic wrap on top of the flank and, using either a mallet or a small sauté pan, pound out the steak until it is 1/2" - 1/4" thick. It would be best to end up with a steak that is 9”x16” long.

Acids like balsamic vinegar and lemon juice or lime juice are commonly used to tenderize flank steak, but a lesser-known tenderizer is soy sauce. Like acid, soy sauce will break down the proteins just enough to make for a tender steak. This flank steak marinade is made with low-sodium soy sauce.

Because flank steak is relatively thin, it's best to cook it over fairly high heat so that it can develop a flavorful crust on the outside before it's overcooked on the inside. This means a flank steak will do best with quick, high-heat cooking methods like grilling, broiling, and pan-searing.

Experts recommend marinating from the night before or very early in the morning, leaving it to rest in the fridge and covering the marinade with clingfilm. Also, keep in mind that cutting the flank steak into steaks should be done before marinating.