There are different ways to cook it:
Braising it will help to break down it down & it will be tender & juicy
If you're grilling it is important NOT to over cook it - definitely nothing past medium - use a very hot grill and cook it quick! Rest it & then cut against the grain. This will stop it being chewy too!
One way is with moist heat cooking techniques such as braising. This method helps to break down the tough connective tissues between the muscle fibers so that it's tender and moist.
So here is a Flank Steak with smashed potatoes & salsa... and I've got another quick marinade linked in as well!
- 800 g flank steak
- 4 tbsp olive oil
- 2 garlic cloves, chopped
- 3 tbsp mustard
- ground black pepper
- ½ cup soy sauce
- 1 lime, juice and zest
- 1 tsp cumin
- 3 tsp oil
- 4 large potatoes
- Butter or Olive Oil & Salt/Pepper
- 2 tomatoes, diced
- 1 red onion, diced
- ¼ bunch parsley, chopped
- 1 garlic clove, chopped
- ⅓ cup olive oil
- salt and pepper
What to do:
1. Marinate the steak with garlic, olive oil, pepper and mustard. Leave in the fridge for 1 hour.
2. Cook the unpeeled potatoes in boiling water for about 12 minutes and leave to cool. ‘Smash’ them by pressing lightly to crack the skin and then flatten them.
3. Heat a frying pan; add butter/olive oil and brown potatoes on both sides.
4. For the salsa, mix diced tomatoes, onion, parsley, garlic and olive oil. Season with salt and pepper.
5. Remove steaks from marinade and cook on a hot grill for 6 minutes on each side (for medium rare). Leave to rest for 5 minutes.
6. Slice thinly and serve with potatoes and salsa.
- Flank steak becomes tough if cooked past medium.
- This cut is also perfect for slow cooking.