Secondary Cut: Flank Steak

Flank steak and egg.

This is probably my second time venturing into the area of secondary cuts, with the first being boneless short ribs. The flank cut, though cheap, has left me very satisfied. In between, I've been enjoying thick cuts of primary cuts when I have more time to travel out to a wholesaler to get them at very reasonable prices. The flank steak this time was a result of wanting to reward myself a little, yet lazy to travel and spend a lot on a little piece of meat.

Secondary cuts such as the flank and skirt are muscles that have worked a lot while the cattle was still alive. As a result, they tend to be a lot tougher (if not well prepared) but more flavourful. And because expensive steaks are prized for their tenderness, secondary cuts are usually a lot more affordable. If done well, it can satisfy your cravings and not burn a hole in your pocket.

For this particular piece that I bought, it was only 200g and the shape was odd. The side cut against the grain was the long side. I wanted my meat to cook properly and evenly, so I divided the chunk of beef into two equal portions, right down along the grain. To add, it was not a thick piece of meat.

After dividing into two pieces, it was just simple salt and pepper and into a hot pan. I was lazy enough to not time the cooking duration, but I am guessing it's about 2.5 minutes per side. The key here is to watch the browning of the meat carefully, making sure that it does not burn. You're aiming for a nice brown crust. Remove from the pan, and let it rest before slicing thinly.

I was pretty amazed how well things turned out, and the way the meat has remained moist, even without sous vide. It's something worth trying, and relatively cheaper than a top quality strip.