How to Cook Thin Beef Steak to Perfection

Thin steaks like flank, skirt, or hanger steak offer great beefy flavor in a quick-cooking cut. But their leanness means they can easily turn out dry or overcooked if you aren’t careful. Follow my tips for choosing the right thin steak, properly preparing, seasoning, and cooking it, plus serving suggestions to make the most of this tasty yet tricky cut of beef.

Choosing the Right Cut

The term “thin steak” can apply to a few different cuts of beef. Here are some of the most common:

• Flank steak – From the belly area, this cut has lovely beefy flavor but can be a bit chewy Slice against the grain after cooking.

• Skirt steak – From the diaphragm area with a long grain, skirt steak has robust flavor. It benefits from marinating.

• Hanger steak – Also called butcher’s steak, this flavorful cut comes from near the diaphragm. Residual sinew should be trimmed.

• Top or bottom round steak – Affordable round cuts can be sliced thin for quick cooking They are lean yet tender

No matter which you choose look for an evenly thin steak around 1/2 inch thick. Thicker cuts won’t cook as quickly or evenly.

Prep Work for Thin Steaks

Proper prep is key to prevent a dried out or overdone thin steak. Here are some tips:

• Trim excess fat and sinew – This prevents burning and charring when cooking over high heat.

• Score fat cap – If cooking a steak with an exterior fat cap like hanger steak, lightly score the fat in a crosshatch pattern. This allows the interior to cook evenly.

• Tenderize – Use a meat mallet or fork to gently break down the fibers, especially for flank steak. Don’t overdo it.

• Salt ahead – Sprinkling with salt at least 40 minutes before cooking enhances juiciness. Let the salt penetrate the meat.

• Use a marinade – A brief marinade adds flavor and moisture. Acidic ingredients also help tenderize.

Seasoning Suggestions

Proper seasoning brings out the best flavor in your thin steaks. Consider these tasty options:

• Salt and pepper – Generous amounts of kosher salt and cracked pepper never fail. Apply right before cooking.

• Smoked paprika – For a smoky flavor, dust with this before searing.

• Chimichurri – The Argentinean herb sauce doubles as a marinade and seasoning.

• Coffee rub – A spice blend with coffee brings out the beefiness.

• Ancho chile powder – The mild heat and fruitiness pair perfectly with beef.

Cooking Methods for Thin Steak

The quick cooking time of thin steaks make high heat methods ideal.

Grilling

Get your grill as hot as possible, around 500°F if using a charcoal grill. Cook the steaks for 2-4 minutes per side, depending on thickness. Watch carefully to avoid overcooking.

Pan Searing

Use a heavy cast iron or stainless steel skillet over high heat. Add just enough oil to coat the pan and sear the steaks 1-2 minutes per side. Butter can also be used for extra richness.

Broiling

Position the steak 3-4 inches under the broiler and cook for 1-3 minutes per side until charred but not burnt. Keep a close eye to avoid overcooking.

Serving Suggestions

Thin steaks deserve flavorful accompaniments. Consider these ideas:

• Chimichurri sauce for an Argentinean flair

• Sautéed peppers and onions for fajitas

• Creamy horseradish sauce for a steakhouse feel

• Blue cheese butter melting over the hot steak

• Garlic mushrooms and roasted potatoes for a hearty meal

• A bright arugula salad with tomatoes and shaved Parmesan

Ensuring Perfect Results

Follow these final tips for flawlessly cooked thin steaks:

• Let steak rest at least 5 minutes after cooking to allow juices to redistribute.

• Check for doneness with a thermometer. 125°F is rare, 135°F is medium-rare.

• Slice across the grain after cooking for the most tender bite.

• Avoid overcooking by removing from heat at 110°F for rare or 120°F for medium-rare.

• Tent steak loosely with foil while resting to retain heat.

With proper preparation, seasoning, cooking, and serving, you can enjoy the huge beefy flavor of thin steaks cooked to juicy perfection. Give these tips a try for your next flavorful steak dinner.

Frequency of Entities:
thin steak: 16
cook: 8
beef: 12
steak: 32
heat: 5
season: 6