Today I cooked one of my favourite pieces of steak: flank. Sometimes known as bavette, eaten more widely on the continent than here at home in the UK. Often referred to as ‘butcher’s cut’ as in the past it was often reserved by the butcher for him/herself, flank steak is growing in popularity as it’s a cheaper cut of meat than most and, in my opinion, far superior in flavour (if it’s been treated well, aged and prepared properly).
There isn’t a local butcher where I live but there is a great butcher close to where I work so as I’m home alone for the next week, I thought I’d treat myself. Flank doesn’t really need marinating, but it does need cooking the right way to ensure it’s both enjoyable to eat and easy to digest. I made a marinade and did a lot of the prep on Friday, cooking the steak on Sunday,
For the marinade:
- 2 whole Ancho chilies
- 1tbsp light soy sauce
- 3tbsp Henderson’s relish (or Worcestershire sauce)
- 2 cloves garlic (finely chopped)
- 2cm fresh ginger (finely chopped)
- 5 whole allspice berries
- Water to make up to 200ml of marinade
Combine all of the above in a jug and allow the chilis to soften. Ancho are the dried Poblano chilis and have a mild but deep smoky flavour. After 24hrs, pour the marinade into a resealable bag and add the steak. Squish about a bit and place in the fridge for 24hrs or so.
The cooking bit
Remove the marinating meat from the fridge about ten minutes prior to cooking to allow it to come up to room temperature. Pour the liquid into a small saucepan to make a sauce. remove all the bits of pepper, garlic and ginger adhering to the steak and pop them into the saucepan with the liquid. Pat the steak dry and put to one side.
Heat up a griddle pan or a heavy frying pan until it is smoking. DO NOT oil either the meat or the pan. The heat should be sufficient to seal and cook the meat without the need for oil (which only creates a lot of unwanted smoke). Place the steak in the pan and leave it alone. Don’t move it around, press it down or anything. After three minutes, turn the steak over. Continue cooking the steak for a further three minutes. This should result in a rare to med/rare steak. Remove the steak from the pan and slice, with the grain, into strips. Place sliced steak in a warm place for 20 mins or so whilst you prepare your accompaniments.
I don’t feel it’s necessary to make a sauce to go with the steak but it seems such a waste to just throw the marinade away. Bring the liquid to the boil and strain out the bits, returning the liquid to the pan. Add a dozen or so whole black peppercorns. Reduce the heat to a simmer and allow the liquid to reduce to about 50ml. Just before you serve up, add about 100ml of double/heavy cream. Stir well and bring to a boil but do not boil! Pour into a jug and serve alongside.
I fried a few mushrooms (shiitake, enokitake and oyster) in butter and garlic, sautéed some potatoes and softened a few cherry tomatoes and green beans in butter and oregano to eat alongside the steak.