Once regarded as the "poor cousin" cut of beef, flank steak has now become a most fashionable cut. It cooks quickly and tastes so good.
More of Linda's
Beef Recipes using various cuts of beef.
Flank Steak, Entree
Spicy Flank Steak Recipe
Yields: 4 servings
Prep time: 10 min
Cook time: 10 min
1 cup firmly-packed brown sugar
1/2 cup coarse
1 tablespoon ground mace
1 tablespoon ground allspice
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground cloves
1 (2- to 2 1/2-pounds) flank steak*
* I have also substituted Hanger Steak in the recipe (see photo above).
In a bowl or plastic bag, combine brown sugar, salt, mace, allspice, onion powder, garlic powder, and cloves.
Rub spice mixture over flank steak; place in a resealable plastic bag or covered dish; place in refrigerator and let marinate for 24 hours.
Remove the steaks from the refrigerator an hour before cooking. Rinse steak and set on a wire rack to dry 10 to 30 minutes.
Brush flank steak with olive oil before cooking. Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature
reaches desired temperature on
meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare.
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef
Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do),
rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The
temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked
steak sit before serving.
Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain.
Place on a platter or individual dinner plates.
Makes 4 servings.