Flank Steak: A Delicious and Versatile Favorite

Flank steak is one of my favorite meats to cook, and it's easy to see why. This cut of beef is not only flavorful but also incredibly versatile.

Whether grilled, broiled, or seared, flank steak has a distinct texture and taste that makes it a standout dish. Recently, I prepared a meal featuring perfectly cooked flank steak with a delicious marinade, accompanied by roasted sweet potatoes, broccoli, and mushrooms.

Here's a closer look at what makes flank steak so delightful and a recipe you can try at home.

What Makes Flank Steak So Good?

Flank steak comes from the abdominal muscles of the cow, making it a lean cut with a distinct grain. It's known for its rich, beefy flavor and relatively low fat content. When cooked properly, it can be tender and juicy, making it a popular choice for various dishes, from fajitas to stir-fries.

The key to enjoying flank steak at its best is to cook it quickly at high heat and slice it thinly against the grain, ensuring each bite is tender and full of flavor.

Flank Steak Marinade Recipe

Ingredients:

• 1.5 lbs flank steak

• 1/4 cup soy sauce

• 1/4 cup olive oil

• 2 tablespoons Worcestershire sauce

• 2 tablespoons balsamic vinegar

• 3 cloves garlic, minced

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1 teaspoon black pepper

• 1 teaspoon dried thyme

• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, garlic, Dijon mustard, honey, black pepper, thyme, and red pepper flakes. This marinade strikes a perfect balance between savory, tangy, and slightly sweet, enhancing the natural flavors of the flank steak.

2. Marinate the Steak: Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight. The longer the steak marinates, the more flavorful it will be.

3. Cooking the Steak: Preheat your grill or a heavy skillet over high heat. Remove the steak from the marinade and let any excess drip off. Cook the steak for 4-5 minutes per side, depending on thickness, until it reaches medium rare (about 130-135°F). The high heat ensures a nice sear on the outside while keeping the inside juicy and tender.

4. Rest and Slice: Remove the steak from the heat and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, ensuring the meat stays moist. Slice the steak thinly against the grain, which helps to break down the muscle fibers and makes each bite more tender.

Perfect Sides: Roasted Sweet Potatoes, Broccoli, and Mushrooms

To complement the flank steak, I prepared roasted sweet potatoes, broccoli, and mushrooms. These sides are not only nutritious but also delicious, adding a variety of flavors and textures to the meal.

1. Roasted Sweet Potatoes: Cut sweet potatoes into cubes and toss them with olive oil, salt, pepper, and a sprinkle of cinnamon. Roast at 400°F for 25-30 minutes, turning halfway through, until they're tender and caramelized.

2. Roasted Broccoli: Toss broccoli florets with olive oil, minced garlic, salt, and pepper. Roast at 400°F for 20-25 minutes until the edges are crispy and golden brown.

3. Sautéed Mushrooms: In a skillet, heat olive oil over medium-high heat. Add sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Season with salt, pepper, and a splash of balsamic vinegar for added depth.

This combination of flank steak with roasted sweet potatoes, broccoli, and mushrooms makes for a well-rounded and satisfying meal. The steak's rich, savory flavor pairs beautifully with the sweetness of the potatoes, the earthy mushrooms, and the slightly charred broccoli.

It's a meal that showcases the versatility and deliciousness of flank steak, making it a favorite in my kitchen and, I hope, in yours too. Whether you're cooking for a family dinner or a special occasion, this recipe is sure to impress. Enjoy!