Flank Steak (Bistecca di Pancia)
Learn how to cook tender, juicy Flank Steak (Bistecca di Pancia) with bold flavor using a quick marinade and high-heat sear—perfect for slicing and serving in salads, fajitas, or on its own.
Ingredients
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1 flank steak (500–600g)
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2 tablespoons olive oil
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2 tablespoons soy sauce
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1 tablespoon balsamic vinegar or lemon juice
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2 cloves garlic (minced)
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1 teaspoon Dijon mustard (optional)
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1 teaspoon black pepper
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½ teaspoon salt
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1 teaspoon dried oregano or fresh rosemary (optional)
Instructions
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Marinate the Steak: In a bowl, mix olive oil, soy sauce, vinegar (or lemon juice), garlic, mustard, and herbs. Place flank steak in a ziplock bag or shallow dish and pour marinade over it. Marinate for at least 1 hour (up to 8 hours in the fridge).
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Bring to Room Temperature: Take the steak out 30 minutes before cooking.
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Pat Dry & Sear: Remove from marinade and pat dry. Heat a cast iron skillet or grill over high heat. Sear for 3–4 minutes per side.
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Check Doneness: For best texture, aim for medium-rare (about 57°C / 135°F). Avoid overcooking as flank steak can become tough.
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Rest the Steak: Let it rest for 5–10 minutes after cooking.
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Slice Thinly: Slice against the grain at a 45° angle to maximize tenderness.
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Serve: Great in tacos, salads, sandwiches, or on its own with chimichurri.
Cooking Tips
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Marinating is key to tenderizing and adding flavor to flank steak.
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Always slice against the grain—this breaks up the muscle fibers and makes the steak easier to chew.
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Pairs well with grilled vegetables or roasted potatoes.
Nutrition Facts (Per Serving)
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Calories: 390
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Protein: 42g
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Fat: 22g
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Carbohydrates: 2g
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Fiber: 0g
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Sodium: 480mg
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