Buffalo Flank Steak Recipe: Juicy & Flavorful

Introduction

Embark on a culinary journey that marries the hearty, robust flavors of traditional Buffalo cuisine with the tender succulence of perfectly cooked flank steak. This Buffalo Flank Steak recipe, curated by lovewithrecipes.com, is a celebration of simple ingredients elevated through patience and technique, resulting in a dish that is both comforting and impressive. The rich gravy infused with butter and flour creates a luscious coating that enhances the natural flavors of the steak, making every bite a delightful experience. Whether you’re preparing a cozy weeknight dinner or hosting a special gathering, this recipe promises to deliver a satisfying, flavor-packed meal that will leave a lasting impression on your taste buds.

Time

• Preparation Time: 15 minutes
• Cooking Time: 2 hours
• Total Time: Approximately 2 hours 15 minutes

Needed Equipment

• Heavy frying pan or skillet with a lid
• Measuring spoons and cups
• Cooking thermometer (optional but recommended)
• Tongs or spatula for flipping the steak
• Cutting board and sharp knife for slicing
• Serving platter
• Aluminum foil (if using oven variation)
• Stove or oven (if opting for the baking method)

Tags

Beef, Flank Steak, Comfort Food, Slow Cooking, Classic, Main Course, Easy, Family-Friendly, Hearty, Juicy

Serving Size

Serves 4-6 people, depending on portion size. Ideal for family dinners, small gatherings, or meal prep for the week.

Difficulty Level

Intermediate — requires understanding of stovetop cooking techniques and patience for slow simmering, but straightforward enough for home cooks with some experience.

Allergen Information

• Contains dairy (butter)
• Contains gluten (flour)

Dietary Preference

Not suitable for gluten-free or dairy-free diets without modifications. Can be adapted for low-fat diets by reducing butter or using healthier substitutes.

Course

Main course, entrée

Cuisine

American, Comfort Food

Ingredients

Instructions

Step 1: Preparing the Flank Steak

Begin by selecting a high-quality flank steak, preferably from a reputable butcher or supplier. The flank cut is a long, flat cut of beef from the abdominal muscles of the cow, known for its rich flavor but sometimes tougher texture. For optimal tenderness, ensure the meat is well-trimmed, removing excess fat and connective tissue that might impede even cooking.

Place the flank steak on a clean cutting board. Using a sharp chef’s knife, inspect the grain of the meat. The grain refers to the direction of the muscle fibers, which is crucial for slicing later. To facilitate tender bites, consider scoring the surface lightly on both sides, which helps the seasoning penetrate and promotes even browning.

Step 2: Seasoning and Dredging

In a small bowl, measure out two tablespoons of all-purpose flour. This flour will serve two purposes: coating the steak to develop a golden crust during browning and acting as a thickening agent for the gravy. Lightly season the flour with salt and pepper to taste, mixing thoroughly to distribute the seasoning evenly.

Using tongs or your hands, dust the steak generously with the seasoned flour, ensuring all sides are evenly coated. This step not only enhances the crust but also contributes to the rich gravy’s thickness, providing a velvety mouthfeel that complements the beef’s natural juices.

Step 3: Browning the Steak

Heat a heavy frying pan or skillet over medium heat. When the pan is hot—test by flicking a small amount of water into it; if the water sizzles immediately, the pan is ready—add the tablespoon of butter. The butter adds flavor and helps develop a beautiful golden crust on the meat.

Place the floured steak into the pan carefully, laying it away from you to prevent splatters. Sear the steak for about 4-5 minutes per side, turning only once, until a deep golden-brown crust forms. The goal is to lock in the juices and develop rich flavor through Maillard browning.

If the steak is large or thick, consider using tongs to hold the meat and sear the edges as well, ensuring an even crust around the entire piece. Use a meat thermometer if desired; for medium-rare, aim for an internal temperature of 135°F (57°C), but for this recipe, the slow simmering will tenderize the meat further.

Step 4: Creating the Gravy Base

Once the steak is browned on all sides, carefully pour in the boiling water. The water should be hot to continue the cooking process without lowering the pan’s temperature drastically. Pour slowly to avoid splattering and to maintain control, ensuring the water covers about three-quarters of the steak.

This hot liquid will help loosen the flavorful browned bits stuck to the bottom of the pan, known as fond, which is essential for developing a rich gravy. Use a spoon or spatula to scrape these bits gently, incorporating them into the gravy base, which adds depth and complexity to the final dish.

Step 5: Slow Simmering

Cover the frying pan with a tight-fitting lid. Reduce the heat to low, maintaining a gentle simmer. This slow cooking process allows the connective tissues in the flank steak to break down gradually, resulting in tender, melt-in-your-mouth meat. During this time, the flour coating will absorb some of the hot liquid, thickening the gravy naturally.

Allow the steak to simmer undisturbed for approximately 2 hours. Resist the temptation to lift the lid frequently, as this interrupts the gentle heat and can prolong cooking time. Check occasionally to ensure there is enough liquid; if it reduces too much, add a small splash of boiling water to maintain the sauce consistency.

Throughout the simmering process, the aroma of the beef, butter, and seasoned gravy will fill your kitchen, creating an inviting atmosphere that hints at the delicious meal to come.

Step 6: Resting and Garnishing

After the cooking time has elapsed, carefully transfer the steak to a warm serving platter using tongs or a slotted spoon. Cover loosely with foil to keep warm while you prepare to slice. Resting the meat briefly allows the juices to redistribute, ensuring each slice remains moist and flavorful.

Season the gravy with additional salt and pepper if needed, adjusting to taste. Sprinkle freshly chopped parsley flakes over the top for a burst of greenery and herbal fragrance. The parsley not only adds visual appeal but also provides a fresh contrast to the rich gravy.

Step 7: Slicing and Serving

Using a sharp carving knife, slice the steak against the grain into thin, even pieces. Cutting against the grain shortens the muscle fibers, resulting in tender bites that are easy to chew and full of flavor. Arrange the slices on the serving platter, spooning some of the gravy over the top to keep the meat moist.

This dish pairs beautifully with classic sides such as creamy mashed potatoes, roasted root vegetables, or a crisp green salad. Serve immediately for the best flavor and texture, complemented by your choice of beverage—be it a robust red wine or a refreshing iced tea.

Preparation Tips

• Choose a quality flank steak: Look for a cut with bright color, firm texture, and minimal excess fat. Ask your butcher to trim and prepare it for even cooking.
• Patience is key: Slow simmering transforms the tougher cut into tender, flavorful meat. Resist the urge to rush the process.
• Temperature control: Keep the heat low to prevent boiling, which can toughen the meat and break down the gravy’s structure.
• Use a thermometer: If available, monitor the internal temperature to ensure optimal doneness.
• Flavor adjustments: Taste the gravy before serving and adjust salt, pepper, or herbal seasonings as desired.

Nutritional Information

Tips and Tricks

• Enhance flavor: Incorporate garlic, onions, or herbs like thyme or rosemary during the simmering process for added depth.
• Vegetable variations: Add sliced carrots, celery, or mushrooms to the gravy for a more rustic, hearty dish.
• Gravy consistency: If the gravy becomes too thick, thin it with additional hot water or beef broth. For a thicker sauce, simmer uncovered for a few additional minutes.
• Meal prep: Prepare the dish a day ahead; the flavors deepen overnight. Reheat gently to preserve tenderness.

Add-ons

• Serve with roasted garlic mashed potatoes for a creamy complement.
• Top with crispy fried onions or a drizzle of balsamic glaze for added texture and flavor.
• Pair with roasted root vegetables such as parsnips, carrots, or sweet potatoes.
• For a spicy kick, add a dash of hot sauce or chili flakes to the gravy.

Side Dishes

• Mashed potatoes or sweet potatoes
• Roasted seasonal vegetables
• Green beans almondine
• Fresh mixed greens salad with vinaigrette
• Crusty artisan bread or dinner rolls

Improvements

• Use beef broth instead of water for a richer gravy.
• Finish the dish with a splash of red wine or balsamic vinegar during simmering for complexity.
• Marinate the steak in a mixture of soy sauce, Worcestershire, and herbs overnight for an extra flavor boost.
• Experiment with different herbs and spices such as smoked paprika, cumin, or mustard powder to customize the flavor profile.

Save and Store

Allow the cooked steak and gravy to cool completely before storing. Transfer leftovers to airtight containers and refrigerate for up to 3 days. For longer storage, freeze the portions in freezer-safe bags or containers for up to 2 months. To reheat, gently warm in a covered skillet over low heat, adding a splash of water or broth if necessary to maintain moisture. Reheat thoroughly to safe temperatures before serving.

FAQ

Can I make this recipe in the oven instead of stovetop?

Yes. After browning the steak on the stovetop, transfer it to a baking dish, cover tightly with foil, and bake at 300°F (150°C) for approximately 1.5 hours. Check for tenderness and add additional water or broth if needed. This method yields similar tender results with a slightly different texture.

Can I use other cuts of beef?

While flank steak works well due to its flavor, you can substitute with top round, brisket, or chuck roast, adjusting cooking times accordingly to achieve tender results.

Is this dish suitable for gluten-free diets?

Not without modifications. Substitute all-purpose flour with gluten-free flour blends or cornstarch to make the gravy gluten-free.

What wine pairs well with this dish?

A full-bodied red wine such as Cabernet Sauvignon, Malbec, or Syrah complements the rich flavors of the beef and gravy beautifully.

Conclusion

The Buffalo Flank Steak, with its savory gravy and tender texture, exemplifies the magic that slow cooking and simple ingredients can create. It’s a versatile dish that can be customized with herbs, vegetables, and side dishes to suit your preferences. Perfect for cozy family dinners or elegant gatherings, this recipe embodies comfort and culinary sophistication in every bite. Remember, patience and attention to detail are your best allies in achieving the perfect result. For more delicious recipes and culinary inspiration, visit lovewithrecipes.com, where flavor and passion meet in every dish.

References

1. Serious Eats – Perfectly Cooked Flank Steak

2. Bon Appétit – Slow-Cooked Beef Recipes