Flank Steak: The Delicious, Budget-friendly Beef

When David and I first started dating, I invited him over for steak tacos. This was way before he learned to trust me on all things food-related, so when he saw me slicing up a flank steak, he was skeptical. “If I’m going to have steak, I just want steak.” Eight tacos later, his heart was mine. Flank Steak

While steak may seem like a budget buster when you’re at college or stretching out those first-job paychecks, exceptions can be made. Flank steak is a versatile, less expensive cut that you can use to make a delicious cameo in some of your favorite dishes. It takes tacos to the next level. Makes salads more substantial. And don’t even get me started on stir-fries. Slice it thin and you can even get all those meals out of one steak. Score.

SEASON IT:
I drizzle with a little olive oil and season liberally with McCormick’s Grill Seasoning. It’s the perfect mix Flank steak seasoningof black peppercorns, kosher salt and garlic. I find that this seasoning works for whatever meal I’m making, especially if I’m using the steak to do Mexican one night and Asian another.

But feel free to get creative. Rub on some cumin and chipotle pepper for tacos. For Asian dishes, sub soy sauce for the McCormick’s (using both would be salt-overload), and add ginger, toasted sesame oil and garlic to a zip-top bag for a quick marinade. Let your cravings lead the way.

COOK IT:
Set your oven on broil. Once you season both sides with a little olive oil and a liberal amount on McCormick’s. Place on a grill rack or broiler pan (or cookie sheet), and broil for 5 minutes on each side, or to the desired degree of doneness. You want a little pink in the middle.

LET IT STAND:
After it comes out of the oven, let it stand for 10 minutes to redistribute the juices. Otherwise, it’ll be dry.

SLICE IT:
Slice against the grain. That’s the way the muscle fibers run and you can tell by the lines that run the length of the steak. Cutting perpendicular to them, rather than parallel, will make the meat more tender.

Pro tip: Only slice as much as you need at one time, so it stays juicy.

As you can see from the picture above, I’m someone who loves a million things in my salad. This one has spinach, goat cheese, dried cherries, artichokes, sunflower seeds, red peppers, croutons, garbanzo beans, and cucumbers. It’s simply dressed with some olive oil and balsamic vinegar. Again, steak plays a supporting rather than starring role. Less expensive. More healthy.

What about you? What do you like on your salad? Are you a fan of flank steak or ready to try it?

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One Comment on “Flank Steak: The Delicious, Budget-friendly Beef”

  1. Pingback: Slow Cooker Pork Tenderloin (With A Mexican Twist) - Auntie Venom.

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