Today We’re making Flank Steak.
- Flank Steak
- Ground Cumin
- Chicken Or Tofu
- Cayenne Pepper
- Little Bit Of Olive Oil
1There’s two different ways to cook it are either over high heat and quickly or with moist heat. At a really long cooking time like braising so you can either grill it stir-fry it or you can pan sear it. Today we’re going to be grilling our flank steak. So we’ve got a beautiful seasoned cast-iron grill pan here that’ll be perfect with our flank steak.
2Now as you can see our flank steaks a little bit larger than the size of the pan so you want to make sure you cut it into a size that will fit otherwise it won’t work at all so we’re just going to cut it in half and this way also we have to perfect portion sizes here that’ll serve probably four people each.I like to marinate my steak in a sealable plastic bag and just to fold the top of the bag over and set it in a bowl or a little dish that way when you’re pouring the marinade in it doesn’t spill all over the place.
3We can just put our beef right in here and then we’re gonna make our marinade so we have some fresh lime juice and this is gonna be the acid that’ll help break down the proteins in this meat and you can turn your limes inside out.Squeeze all the extra juice out there know what a waste anything and if your limes are a little bit firm what you can do is just roll them on the counter a little bit and that’ll help loosen up the insides and get all that juice out but these are nice and juicy now we’re gonna add a little bit of flavor with some garlic using our handy rasp. Just create the garlic right in there. There we go two cloves should do it okay and don’t forget to scrape off the back there we go okay now we have some fresh herbs so chopped fresh parsley always really nice in a marinade next we have some fresh ground cumin for a really nice earthy flavor.
4Then some cayenne pepper as much as you like to style a little bit of heat and then my secret weapon which is smoked paprika which smells so amazing now make sure if you’ve added cayenne pepper that you don’t get hot smoked paprika otherwise you’ll have a really spicy steak so some sweet smoked paprika and then just a little bit of olive oil and there we go simple marinade.This you can use on lots of different cuts of meat of course all different cuts of beef do use it on chicken or tofu really good okay now we could just pour this right over a beef okay so now we want to make sure that we can get this marinade all over our meat so you can get your hands in there if you like or you can just seal it up make sure you squish all the air out of it okay so once the marinade is all over the steak. You can put this in your fridge for one to two hours or overnight.
5When you pull it out you’ll have a perfectly marinated steak all ready to go on your grill our flank steaks been marinating and it’s ready to grill now this grill pan is getting nice and hot medium-high heat it’s gonna get really smoky in here so make sure you have your hood fan turn on high otherwise you’re gonna smoke out your whole house now also have to be careful with these cast iron pans because the handle gets really hot so you can just carefully fold a towel drape it over the very end that way no one will grab the end of the handle by mistake and burn themselves.
6Now when you’re putting your steak in its gonna make a lot of noise it’s gonna and there’s gonna be quite a bit of smoke so just be ready for it here we go listen to that perfect sizzle and placement leave it alone let it sit there make sure you turn your fan on alright ready to flip it over and look at that we’ve got nice dark grill marks and this is smelling incredible so another two to three minutes more and we’ll be ready to go here.Our flank steak is good to go so we can let this rest on our cutting board for a couple of minutes tent it with some foil and then we’ll go ahead and slice it that our flank steak has does come off the grill pan and it’s really important that you let it rest for about three minutes or so the bigger your piece of meat the longer you want to let it rest.
7Now if I cut this right away all those juices that I spent all that time creating by searing it on a nice hot pan are gonna run off onto the cutting board so that’s no good. So let it rest cover it with a little bit of foil and then once it’s rested you can slice it so get rid of it and you want to make sure that you’re slicing it across the grain now. If you look closely at the beef you’ll see that the grain on this one runs this way so you want to cut it in the opposite direction.
8If you cut it with the grain you’re going to get long stringy pieces of beef which are really not so pleasant to eat now you want to slice it nice and thin and sort of one stroke as best as possible and look at this it’s perfect nice medium-rare flank steak is one of my favorite cuts of beef because it’s so versatile you can use it on salads sandwiches.