Flank steak, with its rich flavor and satisfying chew, is a favorite for grilling, broiling, and pan-searing. But what happens when you have leftovers? Reheating flank steak can be tricky. It’s lean, and overcooking it even slightly during the reheating process can turn it into a dry, tough disappointment. Fear not! This comprehensive guide will walk you through the best methods to reheat flank steak, ensuring it remains a delicious, tender centerpiece of your meal. We’ll cover different techniques, temperature considerations, and crucial tips to keep your steak succulent and flavorful.
Understanding the Challenge: Why Reheating Flank Steak Needs Care
Flank steak’s leanness is its strength, but also its weakness when it comes to reheating. Unlike fattier cuts like ribeye, flank steak lacks the internal marbling that helps maintain moisture during the cooking process. When reheating, the goal is to raise the steak’s internal temperature without further drying it out. This requires careful attention to temperature control and reheating methods. High heat and prolonged cooking times are your enemies.
Reheating steak successfully hinges on understanding how heat affects muscle fibers. As the steak heats up, the proteins within those fibers contract, squeezing out moisture. This is why overcooked steak becomes dry and tough. The faster and more intensely the steak is heated, the more moisture it loses.
The Oven Method: Slow and Steady Wins the Race
The oven is often considered one of the best methods for reheating flank steak because it offers a gentler, more controlled heating environment. This minimizes the risk of overcooking and helps preserve the steak’s moisture.
Step-by-Step Oven Reheating Guide
First, preheat your oven to a low temperature, ideally 250°F (120°C). This low and slow approach is key to preventing the steak from drying out.
Next, prepare your steak. Take the leftover flank steak out of the refrigerator and allow it to sit at room temperature for about 20-30 minutes. This will help it heat more evenly.
Wrap the flank steak in foil. Adding a small amount of moisture, such as a pat of butter or a tablespoon of beef broth, can also help keep the steak moist. Ensure the foil packet is tightly sealed to trap the moisture.
Place the foil-wrapped steak on a baking sheet and place it in the preheated oven.
Reheat for approximately 20-30 minutes, or until the steak reaches an internal temperature of 120-130°F (49-54°C) for medium-rare. Use a meat thermometer to ensure accurate temperature readings.
Remove the steak from the oven and let it rest for a few minutes before unwrapping. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Finally, slice against the grain and serve immediately.
Tips for Oven Reheating Success
- Low Temperature is Key: Resist the urge to crank up the heat. Patience is crucial for a juicy result.
- Moisture is Your Friend: Adding a little broth or butter helps prevent drying.
- Monitor the Internal Temperature: A meat thermometer is indispensable for achieving the perfect doneness.
- Resting is Essential: Allowing the steak to rest after reheating allows the juices to redistribute, improving tenderness.
The Stovetop Method: Quick and Convenient
The stovetop method is a faster option for reheating flank steak, but it requires more attention to prevent overcooking.
Step-by-Step Stovetop Reheating Guide
Begin by slicing the flank steak into thinner slices against the grain. This helps it heat up more quickly and evenly.
Heat a small amount of oil (such as olive oil or avocado oil) in a skillet over medium-low heat.
Add the sliced flank steak to the skillet, ensuring not to overcrowd the pan. Overcrowding can lower the pan’s temperature and result in uneven heating.
Cook for 1-2 minutes per side, or until the steak is heated through. Use a meat thermometer to ensure the internal temperature reaches 120-130°F (49-54°C) for medium-rare.
Remove the steak from the skillet and serve immediately.
Tips for Stovetop Reheating Success
- Thin Slices are Important: Thinner slices heat up faster and more evenly, reducing the risk of overcooking.
- Don’t Overcrowd the Pan: Cook the steak in batches to maintain the pan’s temperature.
- Use Medium-Low Heat: High heat will quickly dry out the steak.
- Monitor the Internal Temperature: A meat thermometer is essential for achieving the desired doneness.
- Consider a Sauce: Adding a sauce, such as a pan sauce or a chimichurri, can help keep the steak moist and add flavor.
The Sous Vide Method: Precision and Perfection
The sous vide method involves cooking food in a water bath at a precisely controlled temperature. This method is ideal for reheating flank steak because it ensures even heating and prevents overcooking. While it requires specialized equipment, the results are often superior.
Step-by-Step Sous Vide Reheating Guide
Preheat a water bath to 130°F (54°C) for medium-rare.
Place the leftover flank steak in a vacuum-sealed bag. If you don’t have a vacuum sealer, you can use a zip-top bag and remove as much air as possible.
Submerge the bag in the preheated water bath and cook for approximately 30-60 minutes, depending on the thickness of the steak.
Remove the bag from the water bath and take the steak out of the bag.
Pat the steak dry with paper towels.
Sear the steak in a hot skillet for 1-2 minutes per side to develop a crust.
Slice against the grain and serve immediately.
Tips for Sous Vide Reheating Success
- Accurate Temperature Control is Crucial: A sous vide immersion circulator ensures precise temperature control.
- Vacuum Sealing is Preferred: Vacuum sealing removes air and ensures even heating.
- Searing Adds Flavor and Texture: A quick sear after the sous vide process enhances the steak’s flavor and appearance.
The Microwave Method: A Last Resort
While not ideal, the microwave can be used to reheat flank steak in a pinch. However, it’s important to be aware that microwaving can easily dry out the steak, so it’s best to use this method only when other options are unavailable.
Step-by-Step Microwave Reheating Guide
Slice the flank steak into thin slices.
Place the sliced steak in a microwave-safe dish.
Add a tablespoon of beef broth or water to the dish to help keep the steak moist.
Cover the dish with a microwave-safe lid or plastic wrap.
Microwave on low power in 30-second intervals, checking the temperature after each interval.
Continue microwaving until the steak is heated through, reaching an internal temperature of 120-130°F (49-54°C) for medium-rare.
Let the steak rest for a few minutes before serving.
Tips for Microwave Reheating Success
- Slice Thinly: Thin slices heat more evenly in the microwave.
- Add Moisture: Beef broth or water helps prevent drying.
- Use Low Power: High power will quickly overcook the steak.
- Microwave in Intervals: Check the temperature frequently to avoid overcooking.
- Accept Imperfection: Be prepared for the steak to be slightly less tender than when it was freshly cooked.
General Tips for Reheating Flank Steak
Regardless of the method you choose, here are some general tips to keep in mind when reheating flank steak:
- Start with High-Quality Leftovers: The better the steak was to begin with, the better it will be after reheating.
- Don’t Overheat: Overheating is the biggest enemy of reheated steak.
- Slice Against the Grain: This makes the steak more tender and easier to chew.
- Serve Immediately: Reheated steak is best served immediately after reheating.
- Consider a Sauce: A sauce can add moisture and flavor to reheated steak.
Temperature Guide for Reheating Flank Steak
Maintaining the correct internal temperature is paramount to the success of reheating flank steak. These temperatures refer to the internal temperature of the steak after reheating.
| Doneness | Internal Temperature |
|---|---|
| Rare | 120-125°F (49-52°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 140-145°F (60-63°C) |
| Medium-Well | 150-155°F (66-68°C) |
| Well-Done | 160°F (71°C) and above |
Keep in mind that the steak’s internal temperature will continue to rise slightly after it’s removed from the heat source. Therefore, it’s best to remove the steak from the heat when it’s a few degrees below your desired doneness.
Serving Suggestions for Reheated Flank Steak
Reheated flank steak can be used in a variety of dishes. Here are some ideas:
- Tacos or Fajitas: Slice the steak thinly and use it as a filling for tacos or fajitas.
- Salads: Add sliced steak to a salad for a protein-packed meal.
- Sandwiches: Make a steak sandwich with your favorite toppings.
- Stir-fries: Add sliced steak to a stir-fry for a flavorful and satisfying dish.
- Pasta Dishes: Incorporate sliced steak into pasta dishes with a creamy or tomato-based sauce.
Conclusion: Reheating Flank Steak Like a Pro
Reheating flank steak doesn’t have to be a daunting task. By understanding the challenges and following these tips, you can enjoy tender, flavorful steak even the next day. Whether you choose the oven, stovetop, sous vide, or even the microwave, paying attention to temperature control and moisture retention is key. So go ahead, enjoy that leftover flank steak – you now have the knowledge to reheat it like a pro!
What is the best method for reheating flank steak to maintain its tenderness?
The oven is generally considered one of the best methods for reheating flank steak while retaining moisture. By using a low temperature and a gentle cooking process, you can avoid overcooking the steak and drying it out. This method also allows for more even heating, ensuring that the entire steak is warm without any overly-cooked edges.
To reheat flank steak in the oven, preheat to 250°F (120°C). Place the steak on a baking sheet lined with foil or parchment paper. Add a tablespoon or two of beef broth or water to the pan to create steam. Cover the pan tightly with foil and reheat for about 20-30 minutes, or until the internal temperature reaches 130-135°F (54-57°C). This will ensure it’s warmed through without becoming tough.
Can I reheat flank steak in a microwave?
While microwaving is a convenient option, it’s generally not the ideal method for reheating flank steak due to its tendency to dry out the meat. The microwave’s uneven heating can cause some parts of the steak to become overcooked and tough, while others remain cold. However, if you must use a microwave, there are steps you can take to minimize the damage.
To reheat flank steak in the microwave, place the steak on a microwave-safe plate and add a splash of beef broth or water to keep it moist. Cover the plate with a microwave-safe lid or plastic wrap (vented to allow steam to escape). Heat in short bursts (30 seconds at a time) at medium power, checking the temperature after each interval. This will help prevent overheating and ensure the steak is warmed through without becoming rubbery.
How does slicing flank steak before reheating affect the outcome?
Slicing flank steak before reheating can have a significant impact on the final result. Specifically, it increases the surface area exposed to heat, which can lead to quicker drying out if not handled carefully. However, slicing beforehand also allows for faster and more even heating.
If you choose to slice the steak before reheating, it is crucial to use a gentle method like the stovetop or a quick pan-sear. When reheating sliced flank steak in a skillet, add a small amount of oil or butter and heat over medium-low heat. Toss the slices gently until warmed through, avoiding prolonged cooking. This minimizes the risk of the steak becoming dry and tough.
Is it possible to reheat flank steak on the stovetop?
Yes, reheating flank steak on the stovetop is a viable option, particularly for achieving quick and relatively even results. The key is to use low heat and a bit of moisture to prevent the steak from drying out. This method allows for good control over the heating process, so you can easily monitor the steak and prevent it from overcooking.
To reheat flank steak on the stovetop, add a small amount of oil or butter to a skillet over medium-low heat. Once the pan is heated, place the steak in the pan and add a tablespoon or two of beef broth or water. Cover the skillet and cook for about 3-5 minutes per side, or until the steak is warmed through. Be sure to turn the steak frequently to ensure even heating and prevent burning.
How important is the initial cooking method for reheating success?
The initial cooking method plays a crucial role in how well flank steak reheats. If the steak was initially overcooked and dry, reheating it will only exacerbate these issues. A properly cooked steak, on the other hand, will reheat much more successfully, retaining more moisture and tenderness.
Flank steak is best cooked to medium-rare or medium for optimal tenderness. When planning to reheat, consider slightly undercooking the steak initially. This will give you a little leeway during the reheating process, reducing the risk of overcooking and drying out. A slightly undercooked steak will come up to the desired temperature without becoming tough.
What’s the best way to add moisture back into flank steak during reheating?
Adding moisture back into flank steak during reheating is essential for maintaining its tenderness and preventing it from drying out. Several methods can be employed to achieve this, all centered around creating a moist environment while the steak warms up. The key is to trap the moisture and allow it to reabsorb into the meat.
One effective technique is to use beef broth or water when reheating. Whether you’re using the oven, stovetop, or microwave, adding a small amount of liquid to the pan or plate creates steam that helps keep the steak moist. Covering the dish tightly with foil or a lid further traps the steam, allowing it to penetrate the steak and restore some of its original moisture.
How long can leftover flank steak safely be stored before reheating?
Leftover flank steak can safely be stored in the refrigerator for up to three to four days. It is essential to store the steak properly to prevent bacterial growth. Use an airtight container or wrap the steak tightly in plastic wrap or aluminum foil to minimize exposure to air and moisture.
Proper storage helps maintain the quality and safety of the steak. If you plan to keep the steak for longer than four days, freezing is a better option. Frozen flank steak can last for several months without significant loss of quality. Thaw it completely in the refrigerator before reheating to ensure even cooking.