Are you looking for a new and delicious cut of pork to add to your grilling repertoire?
Look no further than the pork flank steak, also known as Matambre de Cerdo in Argentina.
This versatile cut can be cooked in a variety of ways, from traditional grilling with just salt to more adventurous options like topping it with pizza ingredients.
In this article, we’ll explore some of the most popular ways to cook pork flank steak and provide step-by-step instructions for each method.
Whether you’re a seasoned grill master or a beginner, you’ll be able to impress your family and friends with this flavorful and tender cut of pork.
So fire up the grill and let’s get cooking!
How To Cook Pork Flank Steak?
1. Provenzal Style
One of the most popular ways to cook pork flank steak in Argentina is to cover it with Provenzal sauce and grill it directly over the heat.
To make the sauce, mix together chopped parsley, garlic, and oil. Let it macerate in the fridge for a few days to intensify the flavor.
Once you’re ready to cook, simply cover the pork flank steak with the Provenzal sauce and grill it to your desired level of doneness.
2. Chimichurri Style
While Chimichurri sauce is more commonly used with beef or chorizo, it’s also a delicious accompaniment to pork flank steak.
To make Chimichurri sauce, mix together minced dried chili peppers, parsley, garlic, vinegar, and salt.
Cover the pork flank steak with the sauce and grill it until it’s cooked to your liking. The slight spiciness of the Chimichurri will add a nice kick to the dish.
3. Pizza Style
For a truly unique and delicious way to cook pork flank steak, try making it “a la pizza” style.
Grill one side of the pork flank steak and then top it with mozzarella cheese, tomato sauce, tomato slices, olives, and oregano.
Once the cheese is melted and bubbly, flip the pork flank steak over and let the other side cook until it’s done to your liking. The result is a mouthwatering pizza-like dish that’s sure to impress.
What Is Pork Flank Steak?
Pork flank steak is a flavorful cut of meat that comes from the front of the shoulder of the pig. This part of the animal has fairly coarse muscle fibers, which contribute to its unique texture and taste.
The pork flank steak is a thin cut of meat that is similar to beef flank steak in appearance and texture. It has long, thick muscle fibers and is very lean. One end of the cut is about 3/4 to one-inch thick, tapering down to about 1/2 inch on the thinner end. Sometimes there may be some fat on the thinner end.
The pork flank steak is a popular choice for grilling and barbecuing because it absorbs smoke and flavors well. It’s also a versatile cut that can be prepared in various ways, such as marinating or seasoning with different spices and sauces like Provenzal or Chimichurri.
When buying pork flank steak, it’s best to factor in the usual 1 pound (1/2 kilo) of total meat per person calculation. The meat is most often sold well-trimmed, so little needs to be done before cooking. Before placing it on the grill, lightly score both sides in a crosshatch pattern with a sharp knife to prevent curling while cooking.
Pork flank steak cooks quickly, so it’s important to keep an eye on it while grilling. Most average-sized pieces take about 20 minutes in total to cook, flipping it once when the juices start to flow on top and the meat starts to take on a whitish color. Once the flipped side toward the grill is golden brown, remove and serve.
Choosing The Right Cut Of Pork Flank Steak
When it comes to choosing the right cut of pork flank steak, it’s important to look for a cut that is lean and has a good amount of marbling. This will ensure that the steak is tender and flavorful when cooked.
One option is to ask your local butcher to cut a pork shoulder into steaks to your desired thickness. This will give you the ability to choose the exact cut and thickness that you prefer.
Another option is to order meat online from a reputable purveyor. These companies often source high-quality pork that is a step above what you might find at your local supermarket.
Some cuts that are great for pork flank steak include flat irons, teres major, merlot cut, and the round steaks closest to the spine of the animal. Pork shoulder steaks from the coppa and lamb shoulder steaks are also great options.
When cooking pork flank steak, it’s important to keep in mind that it’s a lean cut of meat and can easily dry out if overcooked. To prevent this, consider marinating the steak before cooking or cooking it over medium-high heat for a shorter amount of time.
Preparing Pork Flank Steak For Cooking
Preparing pork flank steak for cooking is an important step to ensure that the meat turns out tender and flavorful. Here are some tips to follow:
1. Clean the meat: Pork flank steak should be cleaned perfectly before cooking. This cut is taken from the animal’s diaphragm, which is surrounded by a white membrane. This white membrane must be removed before marinating the meat. The membrane can be removed by the butcher or by yourself with the help of a knife and pulling with your fingers. It will come off easily!
2. Pound the meat: Whether you cook the meat whole or in steaks, it is best to pound it with a kitchen mallet beforehand. This helps the meat to soften a little and the texture will be much smoother. In addition, in the case of fillets, they flatten out considerably and are thinner.
3. Marinate the meat: The marinating time is very important. The meat has a very strong flavor and if you want to make it into a special recipe, then you will need to marinate it for quite a long time. Respect the marinating times for each recipe – some recipes require the meat to be in the fridge for up to six hours! In this case, prepare the marinade the night before or very early in the morning. In the case of steaks, it is not necessary to marinate for a long time. You can do it half an hour before and even omit this step.
4. Bring the meat to room temperature: Any cut of pork should be taken out of the fridge two hours before cooking and left at room temperature. This is especially mandatory when the steak is cooked whole, as you don’t want the inside of the meat to be cold when you cook it. In the case of steaks, removing them from the refrigerator 40 minutes before cooking will be sufficient.
By following these tips, you can ensure that your pork flank steak turns out delicious and tender every time you cook it.
Grilling Pork Flank Steak: Tips And Techniques
Grilling pork flank steak can be a challenge, as it’s a lean cut of meat that can easily become tough and dry if not cooked properly. Here are some tips and techniques to ensure that your pork flank steak comes out juicy and delicious:
1. Marinate the Meat
Marinating the pork flank steak is a crucial step in ensuring that it stays moist and tender on the grill. You can use your favorite marinade, such as teriyaki, barbecue, or Provenzal sauce. Simply place the meat in a bowl with the marinade and let it sit for at least 30 minutes, or up to overnight.
2. Preheat the Grill
Make sure to preheat your grill to medium-high heat (around 400°F for gas or 375°F for charcoal). This will ensure that the pork flank steak cooks evenly and doesn’t stick to the grates.
3. Cook Over Direct Heat
Pork flank steak is best cooked over direct heat, which means placing it directly over the flames on the grill. Cook it for about 5-8 minutes on each side, depending on how thick it is, until the internal temperature reaches 145°F (for medium-rare) or 160°F (for well-done).
4. Let It Rest
After you’ve removed the pork flank steak from the grill, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
5. Experiment with Different Sauces
While Provenzal and Chimichurri sauces are popular choices for pork flank steak, don’t be afraid to experiment with other flavors and seasonings. You can try topping it with pizza toppings, or using a spicy rub to add some heat.
By following these tips and techniques, you’ll be able to cook pork flank steak that’s juicy, flavorful, and sure to impress your guests.
Pan-Searing Pork Flank Steak: A Delicious Alternative
If you’re looking for a delicious alternative to grilling or roasting pork flank steak, pan-searing is a great option. This method involves cooking the steak in a hot skillet with butter, which brings out a rich and savory flavor in the meat.
To start, season the pork flank steak generously with black pepper, salt, and dried sage. Heat a tablespoon of butter in a pan on medium to high heat until it’s melted and bubbling. Then, add the seasoned steaks to the pan and cook for 4-5 minutes on each side until they’re browned and cooked through.
One of the benefits of pan-searing pork flank steak is that it’s quick and easy to prepare, making it a great option for weeknight dinners. Plus, you can experiment with different seasonings and sauces to create a variety of delicious flavor profiles.
Another advantage of pan-searing is that it allows you to control the temperature more easily than grilling or roasting, which can help prevent overcooking and drying out the meat. However, it’s important to be careful not to overcrowd the pan, as this can cause the steaks to steam rather than sear.
Oven-Baking Pork Flank Steak: A Foolproof Method
If you prefer to oven-bake your pork flank steak, there’s a foolproof method that guarantees juicy and tender results every time.
First, preheat your oven to 425°F. Place the pork flank steak on a rack in a rimmed baking pan, with the fatty side facing down. Rub the steak with olive oil and chopped garlic, and season generously with salt, pepper, and dried herbs.
Bake the pork flank steak in the oven for 20 minutes, then reduce the heat to 325°F and continue baking until the internal temperature reaches at least 145°F. This should take around 30 minutes per pound of meat.
Alternatively, you can use the “reverse sear” method for even more consistent results. Begin by seasoning the pork flank steak with salt and pepper, then refrigerate it for 2-24 hours.
When you’re ready to cook, preheat your oven to 210°F and make small holes all over the meat with a paring knife. Slice garlic into slivers and insert them into the holes along with rosemary. Score any fat on the meat to ensure it renders in the oven.
Insert an oven probe into the center of the pork flank steak and place it on a cooling rack on a sheet tray. Roast it in the oven until it reaches an internal temperature of 125°F. Then, turn on your broiler and continue cooking until it reaches 140°F and has a beautiful dark brown crust on top.
Let the pork flank steak rest for 10 minutes before carving and serving with your choice of sides. This foolproof method guarantees delicious results every time!