Like its partner steaks, the bavette and skirt steaks, the flank is perfect for marinading and grilling or stir-frying. Unlike its partners, it also does well when braised for short periods of time, like in a carne asada chili.
Recommended Cooking Methods:
Braising/Stewing — Pressure Cooking — Marinating & Grilling — Searing/Stir-Frying
- Slice raw into thin slices. Sear in a Dutch oven over medium-high heat. Add pureed red chiles, beef stock, and spices like cumin, granulated onion, and oregano. Simmer until meat is tender and serve with rice.
- Rub with dried chili powder and grill over high heat. Slice and serve with a fresh chimichurri sauce and roasted potatoes.