Flank steak usually doesn’t make it to the top 3 cuts of beef on most people’s list of favorite cow cuts. It’s definitely on my top list of favorites. This cut of cow has great flavor and if prepared properly, can be extremely tender. How can this be done? It’s all in the preparation.

flanksteak.jpg
Image: Bo Han

Ingredients

  • 6 - 8 ounce cut of flank steak
  • Teriyaki Sauce
  • 1/4 - teaspoon baking soda
  • teaspoon - cornstarch
  • 1/8 cup of water

Preparation and Marination

Mix the cornstarch and baking powder until they are dissolved. Place the meat and solution in a resealable bag, seal, and then give the bag of meat a good rub down. The baking powder acts as a tenderizing agent and I’m not sure what the cornstarch does, I think it helps the mixture bind to the meat, letting the baking powder penetrate the meat’s cellular walls. Too much baking soda will make the meat bitter. Store in the fridge over night. The next morning, take the meat out of the bag and transfer into another resealable bag. Add the teriyaki sauce, seal, and give the meat another rub down. Marinate for at least

Cooking -For Medium-Rare

Preheat the oven to 500 degrees Fahrenheit. Set your grill pan on top of your stove and spray it with cooking spray. Turn on the heat to medium-high. When the grill-pan is hot, sear the beef on each side for 2-minutes to get those grill marks. Transfer to the oven for 6-7 minutes for medium-rare doneness. Remove from the oven and let the steak sit for at least 5 minutes. Slice the meat against the grain and serve.

As always, please make sure all food is thoroughly cooked before consumption to prevent food-borne illness.

~Kin

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