Flank Steak
Ingredients
Directions
Preheat the grill or broiler.
Brush the flank steak with butter.
Broil the steak as you would other steaks until desired doneness, then slice it diagonally across the grain or serve it whole.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flank steak
- Is the main protein; its long muscle fibres are why slicing across the grain keeps it tender.
- Butter
- Adds moisture and richness to the surface and helps the steak brown and taste savoury.
The step that matters
Broil until desired doneness. Flank steak is lean and dries out quickly once overcooked, so checking it early and resting it briefly before slicing keeps the meat juicy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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