It doesn’t matter which flank steak cooking method you choose; the most important thing is to pay attention to the temperature. It is best to remove the flank steak from the fire when it reaches 125-130 degrees internal temperature, leaving it time to rise to 135 degrees internal temperature for medium-rare while resting.
How to cook flank steak?
Flank steak is a really adaptable piece of meat; you can either toss it on the grill and cook it low and long, or you can grill it hot and quick, depending on your preference. The goal is to eliminate the connective tissues that are found within the meat.
What is flank steak called in the grocery store?
- The term ″London Broil″ refers to one of the most popular names for flank steak.
- Occasionally, you’ll find it spelled that way at a grocery store or on a restaurant menu.
- However, because top round is sometimes referred to as ″London Broil″ at some supermarkets, you must be familiar with the cut’s appearance to ensure that you are purchasing the correct cut.
If you’re still not sure, ask the person behind the meat counter.
How much does a steak flank weigh?
It is common for steak flank to be sold by the pound, with the weight ranging between 1 and 4 pounds. Choose flank steak that is fairly uniform in thickness when cooking flank steak, as this will assist you when cooking flank steak. This will prevent overcooking on one side of the dish.
What is the best way to store flank steak?
Storage for Flank Steak. Refrigerate uncooked flank steak at or around 35° F, wrapped in butcher paper or retail packaging (known as ″modified atmosphere packaging″ because of its high carbon dioxide concentration, which helps to keep the meat) for up to three days, depending on how you prepare it. Flap steak can be stored in the refrigerator for up to four days after it has been cooked.