Receita Solta

Garlic Flank Steak: Flavor and Tradition in Every Bite

RS

Por

Master Receita Solta

Garlic Flank Steak: Flavor and Tradition in Every Bite
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories690 kcal

Resumo para quem tem pressa

"A noble cut adored for its tenderness and long fibers, this flank steak is marinated in minced garlic, extra virgin olive oil, and fresh lemon juice, roasted and basted until an aromatic crust forms with a pink interior. It is worth making to enjoy a high-standard quick roast for social lunches."

Garlic Flank Steak: Flavor and Tradition in Every Bite

O Que Você Precisa Saber

- A marinada com azeite e alho protege a capa de gordura e transfere aroma profundo para o interior das fibras - Regar a carne com os sucos da marinada a cada 10 minutos mantém a umidade da superfície e impede que o alho queime - O repouso de 5 minutos antes do corte é indispensável para preservar a retenção de suco e a maciez da carne

Ingredients

Main Course

  • 1 kg flank steak
  • 4 cloves garlic, minced
  • 1/4 cup of olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Chopped parsley and cilantro to taste

Instructions

Main Course

1

Start by preparing the marinade: in a bowl, mix the minced garlic, olive oil, lemon juice, salt, and pepper.

2

Place the flank steak in the marinade and let it rest for at least 30 minutes.

3

Preheat the grill or oven to 200 degrees Celsius.

4

Remove the meat from the marinade, reserving the liquid, and place it on the grill or roasting pan.

5

Cook for about 20 to 25 minutes on each side, depending on the desired doneness.

6

Baste the meat with the reserved marinade every 10 minutes to add flavor.

7

After cooking, remove the flank steak from the grill and let it rest for 5 minutes before slicing.

8

Serve with a touch of parsley on top to garnish.

Equipe sua Cozinha

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Chef Tips

- Fatie a fraldinha sempre no sentido perpendicular (contra as fibras da carne) para que cada pedaço fique muito macio - Use fogo forte ou forno pré-aquecido a 200°C para caramelizar o exterior rapidamente sem cozinhar demais o centro - Se assar no forno, utilize uma grelha sobre a assadeira para a gordura pingar e a carne tostar por igual

Variations

- Adicione pasta de alho assado amassado com manteiga sobre a carne quente após fatiar na tábua de servir - Acrescente pimenta-do-reino moída na hora e chimichurri fresco junto à salsinha picada na finalização - Salpique sal de parrilla com ervas defumadas sobre as fatias cortadas no momento exato de levar à mesa

Substitutions

- A fraldinha pode ser substituída por maminha inteira, vazio bovino ou bife de chorizo de espessura grossa - O azeite de oliva pode ser substituído por manteiga clarificada derretida para criar a base da marinada de alho - O suco de limão taiti pode ser substituído por vinagre balsâmico ou vinho branco seco de boa qualidade

How to Store

Store leftovers sliced in a closed container in the refrigerator for up to 3 days. Reheat quickly in a hot pan with a tablespoon of butter for just 2 minutes on each side so as not to overcook.

Can You Freeze It?

The grilled flank steak can be frozen in slices with its juices in a freezer bag for up to 60 days. To thaw, move to the refrigerator the day before and reheat quickly in a very hot skillet.

What to Serve With

Pairs perfectly with egg and onion farofa in butter, biro-biro rice, crispy fried cassava, and vinaigrette with fresh herbs. To toast, dry red Malbec wine or cold pure malt beer.

Frequently Asked Questions

How to cut the flank steak correctly so it doesn't get tough?

Observe the direction of the long meat fibers and pass the knife crosswise (against the grain) so that the slices are tender.

Why baste the meat with the marinade during cooking?

Replacing the olive oil with garlic hydrates the surface, prevents the ends from drying out, and intensifies the layers of roasted flavor.

What is the most recommended doneness for the fraldinha?

The point between rare and medium (pink and very moist center) is ideal; flank steak well-done tends to dry out and lose tenderness.

Can I make the whole flank steak in the cast iron skillet?

Yes, heat the skillet until smoking and sear the piece for 8 to 10 minutes on each side, basting with olive oil and garlic until the desired doneness.

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