I love a good flank steak salad. First, flank steak is fairly inexpensive. You can get a pound of meat without breaking the bank. Second, flank steak cooks sooooo quickly. 8 to 9 minutes under the broiler, and you have a beautifully rare slab of meat. Finally, flank steak is easy to master. Just know that when cooking flank steak, it’s best to leave it rare or medium rare. And when slicing flank steak, you need to cut across the grain. Both of these practices will result in a juicy, tender steak (vs. a chewy piece of shoe leather).
I like to test the doneness of my steak by using the poke method. Start by gently poking the top of the steak (at the thickest point) with your index finger. If the act of poking leaves an indent in the steak that doesn’t spring back to place, it is too rare. If the indent springs back, it is rare to medium-rare. If the steak feels firm, then it is medium-well to well (aka overcooked). This method takes a little time to get down, but just keep practicing. By the way, if you are one of those people who likes their steak well-done, I wouldn’t recommend cooking flank steak.
In this recipe, flank steak is quickly marinated in olive oil, lemon, garlic, cumin, and sumac, then broiled until the surface is slightly charred. Slices of tender pink meat are then arranged on a platter, and topped with arugula, scallion, parsley and chunks of salty feta, dressed in the tangy marinade. This is a perfect weeknight meal that also holds up well for lunch the next day. Continue reading for the recipe.