12:12, 17 Jul 2023, author: Ermakova M.

Flank steak is a tenderloin from the belly of a bull.

Name: Flank steak is a tenderloin from the belly of a bull.
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: Beef - 1100 g; Tomato juice - 500 ml; Olive oil - 4 tbsp.; Coarse salt - 1 tbsp.; A mixture of peppers - 1 tsp

Flank steak is one of the non-classic steaks. Not only does it have a cut that is not from traditional steak carcass parts, but the cooking method is in many ways different from normal steaks, and yet, this way of cooking this cut in cooking deserves just such a stable name.

Photo source: 123rf.com/profile_olegdudko

Slightly different schemes for carcass cutting have been adopted in different countries, so if we take Russian terminology, we can say that a flank steak is made from the peritoneum and flank. Well, you can imagine what kind of meat is there - very long fibers in a very thin layer. My reservoir area was about 25-30 by 35-40 cm, weight - more than 1.1 kg. This is already cut up, i.e. with the white membrane removed, it does not go into business.

This piece is tasty and fragrant, but tough. Therefore, unlike traditional steaks, it is subjected to both intense beating and long-term pickling.

The second feature of cooking is that the flank steak cannot be done completely fried, this turns it into a hard sole, the meat must remain at least minimally pink.

Flank steak is a tenderloin from the belly of a bull.

Кухня: American, мясо, калории: 151, время приготовления: 01:10

Ингредиенты

Beef - 1100 g

Tomato juice - 500 ml

Olive oil - 4 tbsp.

Coarse salt - 1 tbsp.

A mixture of peppers - 1 tsp

Рецепт

1. I remind you that the white film must be removed from the meat. My butcher just made it for me, but in general, if the cutter does not know what the piece will be used for, then it will be there.

2. We beat off the meat or even torment it with some kind of needles or blades, if anyone has such devices. Deep mechanical processing is recommended for a short pickling time - an hour or two, beating - for a long one.

3. The meat should be completely immersed in the marinade (I have not poured all the juice yet). It is very good to do this in a plastic bag. Pickling time - from 1 hour to 24. I had 20. In total, the marinade will contain 500 ml of juice and 2 tbsp. oils.

4. I don’t really like spicy, so I didn’t have pepper in the main marinade. I will apply it to the surface just before grilling. The grill before cooking the steak should be set to warm up, to the maximum, and only then begin preparing the meat for frying. Pepper I'm confused in a mortar.

5. The surface of the meat should be cleaned of excess liquid marinade so that it does not drip from it. I had little oil in the marinade, so I grease the surface with a couple of tablespoons of olive oil and “glue” coarse salt and chopped pepper on it.

6. The time and mode of cooking a flank steak is generally exactly the same as for regular steaks, only you need to remember that in no case should it be overcooked. So I would say at maximum heat for a total of ten minutes for a crust to form on the surface. Flank steak is heavy, so stock up on solid tongs, or two is better. Well, or help yourself with a large grill fork. After that, at medium temperature - no more than 10 minutes. As soon as the bloody juice ceases to stand out, remove it immediately, this piece must not be overdried. Well, and then another five to eight minutes to rest.

7. Here is the extreme doneness of a flank steak. Less is possible, more is not. It should be at least a little pink, but not gray at all.

Bon appetit!