Newsflash. A flank steak does not have to be grilled outdoors to be a great flank steak. While grilled is very, very good, truth told, my oven broiler method does a marvelous job with no stress, guess nor mess. The end result is wonderfully seasoned, perfectly-cooked medium-rare steak. The process is so foolproof, I prefer it. There's more. Once sliced, a flank steak feeds an entire family. When the flank steak gets added to an easy-to-make sautéed vegetable medley, this meal feeds a crowd. It's perfect for any indoor or outdoor gathering any time of year.
When the steak is seasoned fajita-style, magic happens:
A bit about this flat, oval, 1"-1 1/2"-thick, stringy-grained steak:
A well done flank steak is not well done at all. Flank steak, while it lends its succulent flavorful self to indoor cooking beautifully, if the lean and sexy flank steak is not quickly-cooked and served rare- medium-rare it is not worth eating. While I occasionally pan-sear it, my favorite method is to cook it under the broiler*. My foolproof method takes all the guesswork out of it too. Read on:
My rule of thumb is to purchase the biggest flank steak I can find -- two pounds is perfect, but, if I come across one that's larger, into my cart it goes. I'd be crazy not to spend the extra pennies, and, it's not because bigger is better. It's because leftovers go into sandwiches and onto salads -- zero waste. Depending on the recipe du jour, sometimes I marinate flank steak, sometimes I don't. When it comes to flank steak, absorb this: marination (which does not affect the cooking time), is a flavorizer not a tenderizer. Perfectly-cooked flank steak is super-tender with zero marination. Example: my marinated Greek-Style Flank Steak Salad or Pocket Sammies.
* Note: I have electric ovens and none of mine have a hi or low setting for the broiler. With the door cracked (which is how broiling, a from-the-top-down dry-heat-method of cooking, is done in an electric oven), an oven-thermometer reads 325-ishº throughout the cooking process.
Savory, succulent & ready to eat in about 45 minutes:
For the flank steak & seasonings:
1 large flank steak (about 2-2 1/2)
3 tablespoons fajita seasoning, my blend, your blend, or, a favorite store-bought seasoning mix, about 3 tablespoons (1, 1-ounce envelope store-bought)
a moderate sprinkling of ground cumin
a very-light sprinkling of ground jalapeño pepper
a very-light sprinkling of freshly-ground sea salt
For the vegetables & seasonings:
2-3 tablespoons vegetable oil
3 cups 1/4"-thick sliced yellow or sweet onion, slices cut into half-moon shapes
1 1/2 cups each, julienne of: green, red, orange and yellow bell pepper
3 tablespoons fajita seasoning, my blend, your blend, or a favorite store-bought seasoning mix (1, 1-ounce envelope store-bought)
a moderate sprinkling of ground cumin
a very-light sprinkling of ground jalapeño pepper
a very-light sprinkling of freshly-ground sea salt
~Step 1. To season and broil the flank steak, place it on a a corrugated, disposable aluminum broiler pan and allow it to come to room temperature for 20-30 minutes -- just do it. Season the top liberally with fajita seasoning, moderately with cumin, followed by a light sprinkling of jalapeño pepper and sea salt. Place pan 5 1.2"-6" under preheated broiler for exactly 9 minutes -- nine minutes is a key measurement when broiling a flank steak. Remove flank steak from oven and flip it over. Season the second side exactly like the first side was seasoned. Return the steak to the broiler for exactly 9 more minutes. Remove flank steak from oven and set aside to rest, about 15 minutes, then, prepare the vegetable medley as directed in the next step.
~Step 2. In a 12" nonstick skillet, heat the vegetable oil over medium- medium high heat. Add all of the onions and bell peppers to the skillet, spreading them out across the surface of the bottom of pan. Season the vegetables by sprinkling with all of the fajita seasoning, a moderate sprinkling of ground cumin, and, a very-light sprinkling of jalapeño pepper and sea salt. Using two large slotted spoons, give the mixture a thorough stir. Sauté the vegetables until crunch-tender, about 3-4 minutes. Turn heat off. Do not cover skillet or the vegetables will steam and vegetables need to remain crunch tender.
~Step 3. Place the well-rested but still warm flank steak on a large cutting board. Holding a chef's knife at a 30° angle, slice the steak into strips, THIN strips, as thin as you can. Add all of the steak to the skillet and give the mixture a thorough stir, Transfer to a large bowl. Serve.
Serve immediately, piled high into warm, fresh corn tortillas:
Kid-friendly, adult-friendly, crowd-friendly goodness:
Kids-Stuff Tex-Mex Broiled-Flank-Steak Fajita Filling: Recipe yields 7-8 cups fajita filling/enough to fill 24, 5 1/2"-round flour tortillas.
Special Equipment List: 11 3/4" x 8 1/2" x 1 1/4" disposable aluminum broiler pan w/corrugated bottom; cutting board; chef's knife; 12" nonstick skillet; two large slotted spoons
Cook's Note: Tacos and fajitas. Akin to Cheeseburgers and pizza, I can't much conjure up four more kid-friendly meals. That said, if you're a mom or dad attempting to get your kids to eat more vegetables, it goes without saying, fajitas are an argument-free way way to get the job done. If you're a mom or dad trying to cut some fat out of your life, chicken fajitas will accomplish that too. If you prefer chicken to steak, try my ~ Kids-Stuff One-Skillet Tex-Mex Chicken-Fajita Filling ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos Courtesy of Melanie's Kitchen/Copyright 2021)
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