Savory Seared Flank Steak

Why This Savory Seared Flank Steak Works

During the long rest in the marinade, the salty soy sauce and Worcestershire start to work their way into the flank steak. The salt loosens up the muscle fibers a bit, so the meat doesn’t tighten as hard later on the heat. Olive oil coats the outside, so when the steak hits the hot pan or grill, it doesn’t dry out right away. Garlic and balsamic cling to the surface, so they stay on the meat instead of sliding off.

Once the steak hits high heat, the outside browns fast. That quick sear closes up the surface and keeps more juice inside. Because flank steak is thin, it cooks through in just a few minutes per side, so the middle stays tender instead of turning tough. After cooking, the steak sits for a few minutes on the board. During that rest, the hot juices settle back into the meat instead of running out. Slicing against the grain then cuts those long fibers short, so each bite feels softer and easier to chew.

Mistakes To Avoid

Letting the steak sit in a very wet marinade right up until it hits the pan can cause trouble. When the meat goes in dripping, the liquid steams instead of letting the surface brown, so the steak turns gray and a bit rubbery instead of getting a deep, seared crust.

Cooking the flank steak past medium-rare on high heat often makes it tough. The longer it stays over strong heat, the more the juices push out and the muscle fibers tighten, so the meat ends up dry and chewy instead of juicy.

Slicing the steak in thick strips with the grain is another common problem. Cutting along the lines of the meat leaves long, stringy fibers that are hard to bite through, so each piece feels much tougher than it actually is.

Skipping the resting time on the cutting board sends a lot of the juices straight onto the board. The inside of the steak then turns out drier and less tender, even if it was cooked to the right doneness.