I think flank steak is one of my favorite cuts of beef. It is lower in fat than other cuts of meat, and can be prepared in a variety of ways, from grilling to sautéing to broiling. Because this steak is from the belly muscle of the cow, it can be tough. It's best to marinate the meat ahead of time and slice in thin pieces across the grain when serving. But don’t worry. I have a fast and easy recipe for you. A recipe that is fantastic with red wine. In this case, a lovely Spanish red from Ribera del Duero by Martin Berdugo. And the recipe is pretty straight forward, so you can get down to the business of enjoying your fantastic meal. 

Ingredients

Serves 8

Method

Combine the mustard, lemon juice, soy sauce, hoisin sauce, garlic, and shallot in a large dish. Thoroughly coat the steak with the marinade. Chill and marinate for at least three hours.

Heat olive oil in a sautée pan over medium high heat. Season the flank steak with salt and pepper. Sear each side of the meat for several minutes. Transfer to a 200°C oven and continue to cook until your desired doneness is reached.

The steak’s internal temperature for doneness is as follows:

50°C for rare, 60°C for medium rare, 65°C for medium, and so on…

Now that wasn’t hard at all was it?

Enjoy!