So what is the best way to cook flank steak?
Marinated, rolled in goat cheese, and roasted. Don’t drool. Just keep reading…
We are gonna dive into flank steak right now! So, flank steak. What part of the cow does this boxed, semi-flattened, almost silvery complex meat come from? Well, flank steak comes from the front of the cow.
This meat is near the lowest part of the abdomen on the cow. Some think the flank is the bottom front of the cow. But this is incorrect. If a cow is standing upright like a human, the flank is directly below the gut portion of the cow.
Using a great quality meat will result in a much tastier outcome. Buy locally if you can, and from trusted sources. It just makes all the difference in the taste. I love knowing where my meat comes from not only because of quality, but because of humane reasons as well.
Now, because flank comes from a hard working area of the cow, naturally this beef is going to have more muscle fibers in it. It is going to be more rough. And when beef has rough textures, it is perfect for marinating. So, a piece of flank can withstand marinating even overnight, which will yield a tender and juicy piece of meat in the end. Flank is fantastic when marinated.
I prefer marinating flank in something simple. In this recipe, I use just a few things. But the one ingredient that stands out is going to be the balsamic vinegar. Not the fake kind, but the real kind. If you can fork up the money for a good bottle of authentic balsamic vinegar, it’s definitely worth it. It is thick, very dark, and exudes an incredible flavor. And the flavor goes a long long way. I rarely use balsamic vinegar in meats, but for this flank recipe….I do.
You’ll find this meat is quite flat. Store it in a container with a lid. Anywhere from 4 hours to overnight will do the trick. And here is the trick….don’t drench your flank in marinade.
Flank steak has a fantastic, robust flavor that’s hearty. This flavor is a signature staple to this cut. So, drenching it in too much will actually take away from that flavor. What I do is I layer a marinade on each side of the steak, then store the container in the fridge. Every few hours, check on the meat and make sure it’s covered in the marinade by moving it around the way you need.
Be sure you use a snug container to store the flank while marinating. You don’t want anything big. Something that will keep it nice and tight and shallow, so the minimal amount of marinade is covering the meat. This is real important.
The only part that gets a little tricky here is when it’s time to roll up your flank before roasting it! I actually sear it briefly on a cast iron skillet at high heat first, once it’s rolled. Then I place that cast iron straight into the oven.
Place your goat cheese in the center of your flattened flank steak before you roll it. You are literally going to roll this up, so be sure to get the goat cheese lined well. Sprinkle it with basil, then roll tightly. On one end, you will want to secure a tight knot around the flank with kitchen twine. Do the same on the other end, as well as a couple more times in the center.
After this, you will want to either sew up the ends or simply use wire to close them up. The two ends of your rolled up flank will still have space in them for the cheese to ooze out, so you’ll want to securely close these. You can even use paper clips. No joke.
One end here in the photo actually came a bit undone, and the cheese began oozing out. If this happens, simply prop up your flank on one side so the part that’s oozing out is more upright. This will help to keep the stuffing in.
When the flank is finished roasting in the oven, let it rest for a bit. Use a very sharp knife to slice the flank pieces and go slowly. Some of the goat cheese will fall out at times. The cheese that does fall out, simply scoop it with a spoon and spread it on the top of each piece in a layer. Voila.
A beautiful, fantastic mouthwatering flank steak that’s so good, you’ll want to make it this way each and every time. It is seriously the best way to cook flank steak. You will love it so much. Let me know if you make it by commenting below! Oh, and one more thing: As always, it’s gluten free 🙂
Best Way To Cook Flank Steak
The very best way to cook flank steak is to marinade it, stuff it with goat cheese, then roast it.
- 1 pound Flank steak Squared, fat on
- 1/2 Red onion Chopped
- 2 tablespoons Balsamic vinegar Real, authentic kind
- 2 tablespoons Olive oil Good, California olive oil
- Kosher salt Hefty pinches
- Ground peppercorn Hefty pinches
- 8 ounces Goat cheese One roll, good quality
- Fresh basil leaves About 6 leaves, chiffonade
- Extra olive oil for thin layer on cast iron
Pat dry your flank steak piece on a cutting board, then generously sprinkle with salt and pepper on both sides.
In a container that is tight enough the flank will not have space on the sides, add 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, 1/2 of the chopped onion, and a pinch of salt and pepper. Spread evenly in container.
Gently place flank steak in the container so it is snug, and press down on the meat in the center and outer layers. You are pushing the meat into the marinade.
Then add the remaining ingredients just the same - the remaining balsamic, olive oil, onion and so forth. Spread this out evenly across the top of the flank meat and push onions into meat.
Try to get all parts soaked around the meat as much as you can. We are not 'drenching' the meat, as this will take away the unique flavor of flank steak.
Seal the container with a lid, then set in the fridge for at least 4 hours or even overnight. Check on it, turning and spreading so that meat is coated properly.
When ready to cook, preheat oven to 350 degrees. Then remove container with flank steak from the fridge. Remove goat cheese roll as well.
Now heat a cast iron skillet on the stovetop at medium high heat.
Shake excess ingredients off of flank before laying on cutting board, but don't worry to much about getting all the onion off.
Lay flank steak flat on a cutting board.
Place cold goat cheese roll in the center of the flank steak, laying parallel with the lines of the steak. (The term 'cut against the grain' basically means that you want to cut the flank perpendicular to the muscle lines when serving. So you need to roll your flank so you are looking at the lines going left to right while rolling.)
Press down goat cheese until it begins to crumble, then gently spread it out a little along the steak.
Sprinkle basil evenly across and atop of goat cheese.
Have kitchen twine ready - about 4 to 5 pieces that will wrap easily around your flank roll.
Gently begin rolling the flank steak tightly, tucking in goat cheese where necessary.
Once completely rolled, grab kitchen twine and tightly tie twine around one end of the rolled flank, so it encloses the end.
Gently tie twine around the other end as well, and then about two to three more pieces in between, coming into the center. Just grip along the flank so it doesn't unfold while doing this, the best you can. (Be sure to tie these snug. Flank is strong, so you won't grind into the meat.)
On one end of the meat, you will have a bit of excess flap. Take that flap and secure the open hole with it by closing up with turkey lacers, sewing, or using paper clips (just unbend it, then poke the meat and wrap it closed. I know I know. But it WORKS!)
Do the same thing on the other end, securing even more tightly.
On the hot cast iron skillet, place rolled flank steak and sear each side for approximately 30 seconds, until entire roll is brown.
With oven mits, carefully place hot cast iron skillet with flank steak into oven on the middle rack.
Let cook for approximately 20 minutes.
Then switch oven to convection roast on high.
Convection roast for approximately 10 minutes.
When finished, remove skillet and place steak on clean platter.
Let flank rest for about 10 minutes, then slice pieces and let them fall simultaneously into each other. You will need to cut twine and ends while doing this.
If goat cheese falls out, simply scoop up fallen goat cheese after slicing, then layer it atop all the sliced flank pieces.
Sprinkle all with a dash of salt and pepper, then serve.