Melt-In-Your-Mouth Oven Baked Beef Flap Meat – A Step-by-Step Guide

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Just got back from Rome and had a similar dish. In order to keep the garlic and rosemary from going bad in a 500-degree pan, I took them out of the marinade. I sautéed them with about 30 cherry tomatoes cut in half. After they were mostly done cooking, I added some chianti and used it to make a wine tomato sauce. this goes over the sliced steak and topped with arugula and shavings. was great.

Alison, the recipe’s goal is to reach the destination that the chef who wrote it desires. If they are aiming for rare or medium rare thats how the recipe is going to be written. You should figure out how you like your meat cooked or choose recipes that are made to suit your tastes.

Even though it’s not your fault, I find it very disheartening that every steak recipe I look at involves cooking the steak to medium rare or medium. This is especially true for oven-baked steaks. Why not include instructions for people like my husband and me who like our steak medium-well or well? I’m not very good at cooking steak, so I need more help. Thanks!.

Great recipe. Dont skimp on the preheating time. I did and the pan wasnt hot enough. I put it under the broiler for a short time to brown it and keep it medium rare, but it would have been easier to heat the pan straight up from the start. I also upped the arugula because its spring, its plentiful and delicious.

This cooking technique for the steak is perfect. But its essential to preheat the pan as instructed; otherwise the steak wont cook properly. This method works equally with a salt and pepper rub, or a marinade. I served the steak with asparagus roasted at 425 for about 30 min. and while that cooked, I added the empty steak cast iron pan to preheat. I also made a compound butter with rosemary, thyme, lemon zest, salt and pepper. Lovely with both the steak and asparagus.

Is it possible to heat the pan directly on the stove instead of in the oven for 30 minutes? It seems like the oven would be a waste of time.

It’s delicious, as everyone says, but the steak needs to rest for at least 15 minutes after taking it out of the oven. When I cut into the meat after 10 minutes, blood immediately drained and ran everywhere. The beautiful rare steak had turned brown and tough after a few minutes on my plate. Otherwise, I cooked spring onions and sugar snap peas in olive oil and lemon juice in the same pan at the same temperature while the meat rested. Finished with mint. Also, delicious.

Because he doesnt want you to ruin your steak.

If you must cook to this degree, then invest in an instant read thermometer. 155 – 160 degrees F before the resting period is what you should aim for. Any recipe set out for rare to med rare, just increase the cooking times.

After marinating meat, shave off the garlic and rosemary leaves. Take about 30 cherry tomatoes cut in half. Sauté in a little bit of olive oil and add in the garlic and rosemary. Sauté until some of the water evaporates and then add a splash of red wine. Let meat rest for 15 minutes. On a platter, placed the sliced meat cut against the grain. Poured tomatoes on top arugula and shaved Parmesan will be on the side of the meat. Serve with asparagus, roasted at 425 for about 30 minutes After mari.

Hmm. This didn’t work for me at all. Ended up with more of a steamed steak, which didn’t really char at all. I cooked the rest in a pan on the hob and they were a lot better.

As others said I doubled spices. But be careful not to add too much salt. I would have added one more can of coconut milk, but I only had one. It worked out fine So good but better the next day.

Excellent recipe! My guests loved the steak and said it was perfect. It was also very easy for me to follow. Overall, an excellent recipe, from the marinade to the cooking method. My family likes beef, but I don’t, so it’s nice to have an easy and tasty recipe to make for them.

I have made this many times. During the dark days of the pandemic, I learned that living in a place with a very sensitive smoke detector and a cooking setup that wasn’t great You should prepare the pan or plancha for 30 minutes ahead of time, if you have the time. With as little as 10 minutes of pre-heatingit still will come out okay in my experience. This is the best way to cook flank steak inside if you don’t have time, desire, or any other reason to do sous vide.

Cooked on grill over sear station. Marinated for 2 hours. Good as is, could have gone longer, not shorter.

Hey Alison, Get a great instant meat thermometer (ThermoWorks are the best) and always test the meats temperature. Cooking times are estimates and vary based on the size of your steak and your ovens heat. For medium-well done take off heat at 145-155 and well done 155 or higher. Err on low side. After you take it off the heat, it will warm up a few degrees, about 3 to 5 degrees for steak. Always rest the steak before cutting to allow for juice reabsorption and heat transfer.

Delicious, and as others noted, no problem with garlic or rosemary burning. I didn’t have a cast iron skillet large enough to hold a 1. 5 lb steak so used the top of a turkey roasting pan. Didn’t get the best outside sear but steak was juicy with great flavor.

From the comments: Marinate the meat for about 6 hours prior to cooking. The flavors came together nicely. Before I cooked, I read other notes. I left the garlic and rosemary on the meat, and the high heat in the oven didn’t burn them.

No thanks to the oven method. I didn’t like the idea of taking a hot cast iron dish out of the oven several times to handle the meat while wearing regular oven gloves. Instead, I used the same recipe but heated up a skillet on top of the stove for 15 minutes before continuing with the rest of the directions. I guess the intense heat is key here because unlike my usual stove-top method there was no smoke/smell. The meat turned out super tender.

Good recipe for any steak cut.

Will this turn out well in a pan that is not cast iron?

I have no idea how anyone could achieve a properly browned steak as instructed. The cracked peppercorns combined with the garlic will minimize surface contact with the preheated pan. If any parts of the steak touch the pan, they will start to curl right away, ruining any chance of a good sear. Do yourselves a favor and find a reverse sear method. This was a waste of a great cut of meat.

Sorry 130-140 for medium rare

We love this and make it regularly. I agree with another reviewer that it could benefit from a 15 rather than a 10 minute rest. Private notes are only visible to you.

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QUICK & EASY FLANK STEAK RECIPE – OVEN BAKED – BEST WAY TO COOK FLANK STEAK INDOORS

How to cook beef flap steak in the oven?

Before cooking beef flap meat in the oven, it’s important to prepare the meat properly. First, preheat your oven to 400 degrees Fahrenheit. Then, place your beef flap steak on a baking sheet and season it with salt, pepper, and your favorite spices. You can also marinate the meat for up to 6 hours to tenderize the grain and infuse it with flavor.

How do you season a beef loin flap steak?

To season a beef loin flap steak, first place it on a greased baking dish and drizzle it with olive oil. Use your hands or a brush to spread the oil evenly over the surface of the steak. Then, rub a seasoning mixture onto both sides of the steak, ensuring it is coated evenly. Press the seasoning into the meat to help it adhere better.

How do you cook flap meat?

This helps soften the connective tissue and infuse the meat with flavor. Braising or pot-roasting is an excellent option for flap meat as it allows you to sear the meat first to develop a crust, then cook it in flavorful liquid for an hour or more on the stove or in the oven.

What is beef loin flap steak?

Beef loin flap steak, also known as sirloin flap or bavette steak, is a flavorful and tender cut derived from the lower back area of the cow. It has a coarse texture and is known for its rich marbling, making it ideal for grilling or oven cooking.