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 broil 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
- Lean, fibrous meat that browns well and becomes tender when sliced thinly across the grain.
- Butter
- Adds fat and moisture to the surface and helps the outside brown lightly under heat.
The step that matters
Slicing against the grain. Flank steak has long muscle fibres. Cutting diagonally across them shortens the fibres you bite through, so the slices feel more tender and less chewy.
“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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