When I want to eat beef, but don’t feel like breaking the bank – or doing a slow cook – I reach for flank steak. It’s usually cheaper than New York strip, and, when cooked (and marinated) well, tastes just as good. I’m serving it here with a delicious avocado crema and some quick-pickled cabbage for added brightness and acidity.
Equipment
Here’s everything you need to make steak bowls at home:
- blender
- large bowl
- medium bowl
- chef’s knife
- cutting board
- large castiron skillet
- paper towel
- tongs
- instant-read thermometer
Note: you can find the full ingredients list and recipe instructions below!
Cooking Tips
- A little hack for ripening avocados. If your avocado isn’t ripe yet, leave it on the window sill in direct sunlight for a few hours. This will help speed up the process.
- Sliced or grated cabbage. If you don’t feel like slicing the cabbage, try grating it on a box grater instead. The results will be similar and save you from extra chopping! Wrap your leftover cabbage tightly in cling wrap and store in the fridge. It will stay fresh like this for 2 weeks.
- Using an instant-read thermometer. Aim the needle into the centre of the thickest part of your steak. The best way to approach this is from the side, going in towards the middle of the steak.
- Slice against the grain! Look for the naturally occurring lines in your steak, these are muscle fibers, also known as “the grain”. Position your knife so it’s running perpendicular to the grain, creating a 90° angle, and slice. This is known as “slicing against the grain” and it is your best line of defence against a chewy steak.
What is flank steak?
Flank steak comes from a cow’s lower chest or abdominal muscle. It’s known as an inexpensive but flavourful and versatile cut of meat. It typically needs additional tenderizing to get the best bite (think: lots of acid in a marinade) and should be cut against the grain, at a 45° angle to avoid chewiness.
What should I use if I can't find flank steak?
If you can’t find flank steak, you can try:
- Skirt Steak
- Hanger Steak
- Flat Iron Steak
- Tri-Tip Steak
- Sirloin Flap Steak (Sirloin Tip Steak)
Steak Bowls with avocado crema and quick-pickle cabbage
2-4
servings40
minutesIngredients
1 head cilantro, divided
1 avocado
1 jalapeño, roughly chopped
2 garlic cloves, peeled
½ tsp cumin
4 limes, divided
3 tbsp avocado oil (or another neutral oil), plus more for searing
1-1.5 lbs flank steak
1 tbsp rice vinegar
¼ head purple cabbage
1 tbsp agave syrup (or 1 tsp sugar)
3 tbsp apple cider vinegar
2 tbsp red wine vinegar
¼ cup water
Salt
Serve with: quick-packet flavoured rice (I’m using Tilda Sweet Chili & Lime)
Directions
Start by making your crema. Add ¾ of your cilantro, avocado, jalapeño, garlic and cumin to a blender. Cover with the juice of 3 limes and the avocado oil. Blend until smooth. Depending on your blender, you might need to add a splash of water to help it along.
Once smooth, add a pinch of salt. Taste and adjust seasoning. Transfer ¼ of the blended crema to a large bowl and set the rest in the fridge to cool.
In the large bowl, add your steak. Season with ½ tbsp salt and rice vinegar. Cover and let marinate for 30 minutes.
While that marinates, make your quick-pickle cabbage. Start by thinly slicing the cabbage, then transfer it to a medium bowl. Sprinkle with ½ tsp salt and toss to coat. Add apple cider vinegar, red wine vinegar, agave and water. Toss again and set aside until you’re ready to eat.
Make your rice and set it aside.
Heat a large cast iron skillet on medium-low heat. Add 1 tbsp oil and let it get hot.
Using paper towel, wipe away any excess marinade from the steak. When the pan is very hot (almost smoking, but not quite) add the steak and let sear for 5 minutes. Don’t move it! Let it do its thing!
Flip and cook for another 3 minutes. Using an instant-read thermometer, check the internal temperature by inserting the needle into the center of the steak. When it reads 120F, remove from heat and transfer to a cutting board. Let rest for 10 minutes.
After 10 minutes, the internal temperature of the steak should rise to 125-130F. Now it’s ready to cut. Slice against the grain, yielding thin strips.
Serve over rice, topped with pickled cabbage, avocado crema and remaining cilantro.