It has the advantage of being very easy to cook: sear it in a pan or on the grill for 1 minute on each side to caramelize the surface juices so as to leave as much juice as possible inside, add a pinch of salt and pepper, drizzle with cooking juices and enjoy!
How to cook a flank steak in the pan?
Salt and pepper the steak on both sides. Place the meat in the pan over high heat at 250ºc (482ºF) (very hot pan) and cook for 2 minutes. Flip the sirloin with a fork and cook for another 2 minutes. Remove the salt and pepper meat from the grinder.
How to tenderize a flank steak?
To tenderize the meat, consider marinating it for at least 30 minutes before cooking. Additionally, you can give a few stabs to tenderize the fiber and allow the meat to be even more juicy when cooking.
How to make a medium bib?
Once cooked, let it rest in aluminum foil. This will allow the heat to distribute evenly and the meat to relax. Another technique for tenderizing flank steak is to let it marinate for at least 30 minutes before cooking or the day before if possible.
How to make meat juicy?
To make your meat perfectly juicy, all you have to do is add… a simple ice cube at the start of cooking, on top. Using this technique, your meat will begin to brown once the ice cube has completely melted, preventing your steak from over browning.
How to cook a sirloin steak?
Prepare a hot grill or pan with butter and a dash of sunflower oil. Cook the flank steak 1min 30 per side over high heat and season after cooking with fleur de sel. To avoid spoiling anything, you can deglaze the cooking juices with a drizzle of vinegar or water.
What is the difference between the tab and the bib?
On the other hand, the flank steak is less thick on the sides than in the center, so it is difficult to cook it rare on the BBQ. The tab has a regular thickness, so it is easier to grill it. »
How to make beef bourguignon meat tender?
Cover the pot or casserole placed over low heat and at the end of cooking, let the meat rest before serving. An old-fashioned remedy for tenderizing meat is to tap it with a hammer. This would, it seems, break down the muscle fibers and make cooking easier.
How to make up for tough Bourguignon meat?
How do you catch beef bourguignon that is too tough? If your meat is already cooked, but too tough, consider adding a little white vinegar (2 to 3 tablespoons depending on the quantity of meat). Then continue cooking. The action of the vinegar will help tenderize your meat.
Why is the meat in Ma daube tough?
Why is the meat of my beef bourguignon tough? When the meat is too tough, the problem usually comes from cooking too quickly. Remember that a bourguignon must simmer for a very long time over low heat: it often takes 3 hours to cook, even if it depends on the recipe.
How to cook on the BBQ?
Start by searing the meat over the lit burners for direct cooking, at medium-high temperature (approximately 220°C – 425°F), and finish in indirect cooking, placing the meat over the unlit burners, so that it retains its juice and that it has a uniform internal temperature.