Flank Steaks are a less common cut than some other cuts of steak. I first became familiar with this cut when I was travelling around South America a few years ago. This cut comes from the muscles surrounding the cow’s abdomen.
This cut of meat is generally 12 inches (30 cm) long, 6 inches (15 cm) wide but rarely more than 1 inch (2.5 cm) thick. Generally the meat is very dark red in color. It’s a larger piece of meat so you will be able to get several meals out of one package.
An illustration showing the Flank Steak packaging and price.
There are many different ways you can prepare this meat.
It can be grilled, broiled, sliced up for stir-fry or just fried up in a pan. At times I’ll even braise it for extra tenderness. For the sake of this particular recipe we’ll slice it up for stir-fry.
The most important part of preparing a Flank Steak is to cut against the grain when you serve it. Same applies if you pre-cut the meat for stir-fry.
Thin slices are best.
Flank steaks are lesser known, but is one of my personal favorites. Here are a few reasons why:
A couple different ways to prepare a Flank Steak.
Once I open the vacuum sealed package I like to make the entire piece of meat so that it won’t spoil as fast.
Can’t find a Flank Steak at your Supermarket?
This particular cut of meat is generally vacuum packed. At least that is the only way I’ve seen it packaged. You’ll most likely be able to find it along side with organic ground beef, ground bison, leg of lamb and other various cuts of lamb.
Download your free printable copy of Outdoor Flank Steak Stir-fry over Rice PDF here.
Delicious Stir-Fry Recipe over Rice:
1 Package – Flank Steak
1 hand-full – bean sprouts
2 tbsp – chopped onion
2 tbsp – chopped red pepper (or, green pepper) or add a little jalapeno for a bit of kick.
1 tbsp – chopped garlic
1 tbsp – chopped ginger
1 cup/bag – Boil-in-Bag pre-cooked rice
1 hand-full – finely cut broccoli
1 hand-full – finely cut cauliflower
Lawry’s Seasoning Salt or be creative with a little extra dash of this and a dash of that.
Salads are optional:
A little bit of olive oil poured over any type salad with a dash of salt is simple to prepare and refreshingly delicious with dinner.
For the pan use olive oil.
Preparation: (total cooking time 20 minutes)
1 - Begin by bringing 4 cups of water to a boil in a covered pot for the Boil-in-Bag Rice. (The rice will take 10 minutes.)
2 - Season both sides of the steak with a little Lawry’s Seasoning Salt.
3 - Toss in the sliced up meat into the pan and spread around with a spatula. Use high heat for a short period of time to sear the meat, then lower heat to medium. Sometimes I’ll add some olive oil after I initially seared the meat. Once the meat is seared, put some olive oil in “Teflon” frying pan with the meat.
Note: Never let the olive oil get so hot in a pan that it smokes! That’s very unhealthy!
4 - Add all the extras: onion, ginger, garlic, bean sprouts, red pepper & finely split broccoli and cauliflower to the pan. Mix all the contents.
5 - Reduce the heat to low and cover with a lid.
6 – After (5) minutes, stir contents around with the spatula.
7 - The 4 cups of water are certainly boiling by now. Go ahead and add the bag of rice. Submerge the bag. Sometimes I’ll place a heavy spoon on top of the rice bag to keep it submerged. (Check your watch.)
8 – After another (10) minutes everything should be done.
9 - Stir around the Flank Steak Stir-fry with the spatula until everything is mixed.
10 - The broccoli and cauliflower should be hot but still crisp when serving.
11 – Cut open the bag of rice and serve on a plate. Serve the Stir-fry over the rice and enjoy!
You’ll find a Flank Steak to be a reasonably priced healthy cut of meat. Give it a try and enjoy!
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