Save this content for laterSave this content on your device for later, even while offline Sign in with FacebookSign in with your Facebook account Close

How to cook steak in 4 minutes - and keep it tender

By: Bonnie S. Benwick The Washington Post
December 27, 2017 Updated: December 27, 2017 at 7:05 am
0
Caption +
Skewered Southwest Steak. MUST CREDIT: Photo by Deb Lindsey for The Washington Post.

Go shopping for a recipe's main ingredient and come home with something else. We've all been there. On the spot, you can figure out a suitable substitute or consult a grocery-department manager. For this recipe, flank steak became flat-iron, because the flank steak was sold out. But the switch proved beneficial.

Both beef cuts are flat, quick-cooking and not especially tender. They come from different muscles of the animal (flank/belly vs. flat-iron/shoulder). Typically, a rectangular piece of flat-iron steak will weigh less than packaged flank steak and be easier to slice raw.

Slicing is what happens here as part of the prep, against the grain. Why that way? To shorten the meat's long fibers and create a more tender chew. With a flat-iron steak, the process is simple: You only have to cut crosswise, with a long side parallel to the edge of your cutting board, and you will achieve success. The strips will be about an inch wide and not too long - just right for threading onto skewers.

Treated to a fast and piquant marinade (for flavor), they go under the broiler or on a gas grill for just a few minutes.

Skewered Southwest Steak

Yield: 4 servings

-

3 large cloves garlic 1 lime Kosher salt 8 stems cilantro 1 tablespoon hot pepper sauce (regular or jalapeño-flavored) 2 tablespoons extra-virgin olive oil 3 tablespoons low-sodium soy sauce 1 1/4 teaspoons ground cumin 1 1/4 pounds flat-iron steaks (may substitute flank steak)

Procedure:

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.

Peel cloves and put them in food processor; pulse until finely chopped, then cut the lime into 8 wedges and squeeze half of them into the food processor bowl. Add a two-fingered pinch of the salt, leaves from 6 of the cilantro stems, the hot sauce, oil, soy sauce and cumin. Puree to form a smooth marinade.

Starting at one of the short ends of the rectangular pieces of steak, cut crosswise (against long grain) into 1/4-inch-thick strips. Lay them in baking dish or place them in gallon-size zip-top bag. Pour marinade over the meat and toss to coat. Let sit for 10 minutes. Then thread the strips, weaving them in a wavy in-and-out style to fill each skewer. (Think: Loch Ness Monster humps.) Place on broiler pan or grill pan; broil (top rack) for about 4 minutes for medium-rare or longer for the degree of doneness you like.

Divide the skewers among individual plates; season lightly with salt. Garnish with sprigs from the remaining cilantro stems and serve with the remaining lime wedges.

Note: If you use flank steak, trim any excess fat and cut it on the diagonal, against the grain, into long strips. Nutrition information per serving: 280 calories, 32 g protein, 3 g carbohydrates, 15 g fat, 4 g saturated fat, 90 mg cholesterol, 730 mg sodium, 0 g dietary fiber, 0 g sugar.

Source: Adapted from the Cattlemen's Beef Board and National Cattlemen's Beef Association.

Register to the Colorado Springs Gazette
Incognito Mode Your browser is in Incognito mode

You vanished!

We welcome you to read all of our stories by signing into your account. If you don't have a subscription, please subscribe today for daily award winning journalism.

Register to the Colorado Springs Gazette
Subscribe to the Colorado Springs Gazette

It appears that you value local journalism. Thank you.

Subscribe today for unlimited digital access with 50% fewer ads for a faster browsing experience.

Already a Subscriber? LOGIN HERE

Wake up with today's top stories in your inbox

Wake up with today's top stories in your inbox

or
Already a print subscriber?
Already a digital subscriber?
 
This is your last FREE article for the month
This is your last FREE article for the month

Subscribe now and enjoy Unlimited Digital Access to Gazette.com

Only 99 cents for Unlimited Digital Access for 1 month
Then $2.31/week, billed monthly, cancel anytime
Already a print subscriber?
Already a digital subscriber?

 
You have reached your article limit for the month
You have reached your article limit for the month

We hope that you've enjoyed your complimentary access to Gazette.com

Only 99 cents for Unlimited Digital Access for 1 month
Then $2.31/week, billed monthly, cancel anytime
Already a print subscriber?
Already a digital subscriber?

 
articles remaining
×
Thank you for your interest in local journalism.
Gain unlimited access, 50% fewer ads and a faster browsing experience.