Flank steak is delicious. That wasn’t always thought to be the case in culinary circles. Some time ago, flank steak was considered the cut of meat that the butcher would take home at the end of the day because it didn’t sell. It wasn’t a commonly sought after cut of beef.
Now flank steak has risen in popularity. Home cooks and chefs alike have come to realize how delicious it is. Flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow.Lompoc Valley Medical Center: Hospital uses flank steak in our cooking because it’s one of the healthiest cuts of beef, with fewer calories and more protein overall. It’s lean, with an abundance of flavor. Flank steak contains niacin, Vitamin B6, Vitamin B12, zinc and more.
A 3-ounce cooked serving has 172 calories and 8 grams of total fat, with 69 mg of cholesterol and no carbs.It’s a relatively long and flat cut of meat, used in dishes such as London broil and as an alternative to skirt steak used in fajitas or an Asian stir fry beef. It is a versatile meat and can be grilled, braized, pan-fried or broiled. It is best cut across the grain, otherwise, it may be chewy and tough.
Italian Salsa Verde
One of our most popular recipes is to cook flank steak on the grill and drizzle with Italian salsa verde. The marinade contains fresh herbs, olive oil, capers, green onions, lemon juice and lemon zest. Once the herbs are finely chopped and combined with the olive oil, the verdant green mixture should sit for several hours to allow the flavors to blend well.
- 1/2 cup fresh parsley, chopped
- 2 tbsp basil, chiffonade
- 2 tbsp dill, chopped
- 2 tbsp mint, chopped
- 3 green onion, thinly sliced
- 1 tbsp capers, rough chop
- 1/2 lemon
- 1/4 cup olive oil
- Add to a mixing bowl.
- Zest of 1 lemon and the juice of 1/2 the lemon.
- Add the remaining ingredients.
- Cover with olive, add more if consistency is too pasty.
- Season with salt & pepper.
- Let rest in the fridge for at least 1 hour.
- Bring to room temp 30 mins before serving.