Punta Wagyu Ranch
Reserve a Share

Flank or skirt, sliced thin

These cuts are thin. A short sear melts the fat. A long cook dries them out.

Example grilled flank steak sliced across the grain

Example grilled flank steak sliced across the grain

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Example dish, not a plate of our beef. Wikiuser100, CC BY-SA 4.0

Heat

Medium-high

Time

About 10 minutes

Skip this

Do not slice with the grain.

Unlike supermarket beef

  • Unlike supermarket beef, slice across the grain and skip the heavy marinade.

Before you start

  • A thin steak thaws overnight in the fridge.
  • Take it out 20 minutes before you cook.

Tools: Skillet, Sharp knife, Instant-read thermometer.

What you need

  • 1 flank or skirt steak
  • Salt
  • Soy sauce

Steps

  1. 1

    Slice the steak thin, across the grain, and salt it.

  2. 2

    Sear in a dry skillet on medium-high, about 1 minute per side.

  3. 3

    Check the thickest piece reaches 145°F, then rest 3 minutes.

  4. 4

    Serve with soy sauce for dipping.

Temperature

USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.

Pink in the middle is a preference. USDA says 145°F plus a 3 minute rest for whole cuts.

Serve it withRice, Soy sauce

LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.

FeedsOne steak feeds two or three.

Slice across the grain
Cut across the lines of the muscle, not along them.Cut across the lines you see in the meat
Dry pan, keep the fat

Supermarket beef: add oil, then drain the pan.

This beef: no oil. Leave the rendered fat in the pan.

Skip: A long marinade · Slicing with the grain

Sources: USDA food safety