FLANK STEAK

Grilling flank beef with a ponzu, miso, and butter marinade. This recipe for soft, juicy, and tasty flank steak is quick and straightforward to prepare.

FLANK STEAK RECIPE

What is flank steak?

It is a cut of meat from the lower part of the cow. It’s a portion of the steer’s abdomen or lower chest.

One of my favorite beef cuts is the flank steak. It has a meaty flavor and is ideal for grilling.

Harry Soo, the Slap Yo’ Daddy BBQ owner, provided the inspiration for this flank steak recipe.

We worked together to create a Japanese-style steak that was succulent, juicy, and full of flavor.

For me, this is the most incredible steak I’ve ever made myself.

FLANK STEAK MARINADE

For you to prepare this dish, a marinade of ponzu and miso butter is called for. The marinade’s components are as follows:

• Ground black pepper
• White miso
• Cooking sake
• Ponzu
• Unsalted butter
• Mirin
• Cayenne pepper
• Sugar

HOW TO MAKE FLANK STEAK?

Using an outdoor barbecue to cook flank steak results in a succulent piece of meat. In fact, I did as I’d exactly planned. However, if you have an indoor grill or a cast-iron skillet, you may pan-sear the steak on the stovetop.

The marinade is made beforehand, then the steak is marinated for an hour. The steak is ready to be grilled now that the grill has been preheated.

GRILLING TIPS

• Charcoal grilling yields the most remarkable results. A gas grill, on the other hand, will suffice.
• The best technique to cook a steak is on a grill at high heat for a short period.
• If the grill gets too hot, move the steak to a cooler location to keep it from burning on the grill. When the flame goes out, bring the steak back to the stove.
• Ten minutes after the steak has been grilled, allow it to rest. This will help to disperse the juices in the steak so that they don’t spill out when you slice it.

FREQUENTLY ASKED QUESTIONS

IS FLANK STEAK THE SAME AS SKIRT STEAK?

• They’re not the same cut of beef because they come from various cow areas.
• Many diaphragm muscles are found in this part of the calf, making it an excellent source for skirt steaks. It’s more abrasive to the touch.
• On the other hand, both steaks can be substituted for one another in a wide variety of recipes.
• Grilling skirt steak is a terrific way to enjoy this cut of meat.

HOW TO CUT FLANK STEAK?

• It’s critical to cut and slice the flank steak against the grain after grilling it.
• Pay close attention to the steak’s grain direction. When it comes to grain, it’ll only go one way:
• Cut the steak into pieces like the ones shown below, using a sharp chef’s knife to cut it crosswise or against the grain.
• Like a slanting knife, the flank steak should be cut at a slight inclination. A more significant chunk of tender, supple, and melt-in-your-mouth meat will be yours if you do this.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 474 calories.

With this recipe, what are its complementary dishes?

Add a side dish to this meal. I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• ULTIMATE FRENCH MASHED POTATOES (JOËL ROBUCHON)
• SKILLET DINNER ROLLS
• BROWN BUTTER GARLIC HONEY ROASTED CARROTS
• GARLIC ROASTED POTATOES

INGREDIENTS

• 2 lbs. (1 kg) flank steak, cut into four 8 oz. (226 g) piece

PONZU AND MISO BUTTER GLAZE

• 4 tablespoons melted unsalted butter
• 3 tablespoons white miso (Shiro miso)
• 1 tablespoon ponzu
• 3 dashes of black pepper
• 2 tablespoons Japanese cooking sake
• 2 teaspoons sugar
• 2 tablespoons mirin
• 1/8 teaspoon cayenne pepper

SALAD

• 3 tablespoons ponzu
• 1 pack fresh herb salad

INSTRUCTIONS

1. Ponzu with Miso Butter Glaze: In a saucepan, combine all ingredients. Remove from the fire as soon as it boils. Allow for cooling.
2. For 1 hour, combine half of the glaze with the steak in a plastic bag. Grill the meat after removing the excess glaze off the surface. To avoid overcooking, move the steak to a cooler grill area if the flames begin to rise. When the flame goes out, bring the steak back to the stove.
3. Each flank steak should be cooked for about 3-4 minutes on each side and then gently lifted with a pair of tongs and grilled on its other side for an additional 3-4 minutes. Grill the meat for a further 1 minute on each side after brushing it with glaze.
4. The steak should be rested for 10 minutes after cooking. This will help to disperse the juices in the steak so that they don’t spill out when you slice it.
5. Pound the fresh herbs into a salad with ponzu while the steak is resting, then serve.
6. Gather up approximately a tablespoon of the Ponzu and Miso Butter glaze and spread it evenly over the platter. Top with a steak and drizzle with glaze. Add a bit of extra glaze to the top if desired. Serve right away with a salad of fresh herbs.

NOTES

• I used ponzu and mirin from Mizkan.