Flank Steak: Versatile, Affordable and Delicious

Flank Steak: Versatile, Affordable and Delicious

Sometimes, when you pick out a steak that isn’t a t-bone or ribeye, you’re never quite sure if it’s meant to grill or marinate (the preferred choice for less-tender cuts of meat).

Flank steak represents the best of both worlds. It's a cut you won't you find in most grocery stores, which sets it apart from the rest. When properly cut by a skilled butcher, you can count on it to be tender and scrumptious. No matter how you prepare it.

If you’re not familiar with flank steak, you’re in for a pleasant surprise when it comes to the flavour, the price and the amazing variety of easy recipes!


Lots to go around!

Entertaining friends or gathering family? Flank steak is the perfect choice for feeding 4-6 people. Prepare it as a single steak to carve for sharing. Or if one person likes it rare and another wants it medium-rare, your friendly Gemstone butcher can cut it into individual steaks.

A full flank steak is quite large, weighing over 2 lbs (1 kg). It’s a long, tapered cut of meat. Typically it’s ¼” thick on one end and closer to ½” on the other.


Flank facts 

Did you know:

  • Flank steak comes from the belly of animal, closer to the hind legs.
  • It’s one of the leanest steaks available – no trimming required!
  • Few cuts are as flexible:
    • Grill with salt & pepper or your favourite rub
    • Marinate and BBQ for maximum tenderness
    • Stuff and roll for a scrumptious oven roulade (recipe below!)
    • Smoke it low and slow – ready in just 90 minutes
    • Cook on a cedar plank
  • Don’t overcook. Use medium-high heat and only cook until medium rare.
  • Let it rest for 5-15 minutes after grilling.
  • When carving, slice thinly... against the grain!


Top tips for seasoning and marinating

Because flank steak isn’t as marbled as other cuts, there isn’t much fat for the rub to bind to. Using a fork, poke small holes across the surface or score the top so the rub can penetrate the meat. This will also help when marinating.

To maximize the impact of your marinade, leave it in the fridge overnight to absorb the flavours and enhance tenderness (up to 24 hours). In a hurry? You can still get a tasty result marinating for 1 to 4 hours.

There are a million types of marinade. From Worcestershire Sauce to salad dressing. Wine. Beer. Even cherry cola!


Now that you know, give it a go!

If you’re like many, you’ve probably walked right past flank steak and headed straight to the more recognizable (premium-priced) cuts. Do yourself a favour and give it a try. There’s a lot to love!


Visit Gemstone’s online shop today to experience the exceptional quality and flavour of our grass fed, grass finished flank steak.


Feature Recipe: Beef & Pesto Roulade with Greens

Impress guests with this sophisticated oven-ready main course.

4 Servings

PREP TIME: 10 min

COOK TIME: 30 min

TOTAL TIME: 40 min

  • 1 ½ lb (750 g) either round or flank steak, 1 inch (2.5 cm) thick, butterflied
  • Salt and pepper
  • 3 slices bread, crusts removed
  • ⅓ cup (75 mL) prepared basil pesto
  • 1 cup (250 mL) fresh parsley
  • Olive oil
  • Assorted salad greens dressed with favourite vinaigrette
  • Grated Parmesan cheese, optional

Open butterflied steak like a book on a large piece of plastic wrap. With meat mallet, pound to even 1/4 inch (5 mm) thickness. Season with salt and pepper to taste. Set aside.

Tear bread into food processor. Add pesto and parsley; process to form paste. Spread paste on steak, leaving 1/2-inch (1 cm) border around edge. Starting with long side, roll up like a jelly roll.

Tie in several places with butcher’s twine or secure with skewers. Rub with olive oil; season with salt and pepper to taste.

Place on rimmed baking sheet. Cook in 300°F (150°C) oven for 30 to 40 minutes or until instant read thermometer inserted into centre of roll reads 145°F (63°C). Remove to cutting board; tent with foil and let stand for 15 minutes. Cut into 1/4-inch (5 mm) thick slices and serve on dressed greens. Sprinkle with Parmesan if desired.

Source: CanadaBeef.ca 


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