The marinated flank steak Carn Lab style.

Summer is coming to an end, but there are still a few beautiful evenings to enjoy barbecues with friends or family. At Carn Lab, we have a simple belief: a good barbecue always starts with choosing the right cut. Today, we take you behind the counter to talk about a piece that is too often underestimated: the flank steak.

Why choose flank steak?

Flank steak is a tender cut, rich in flavor, and particularly suited for quick and high-heat cooking like barbecuing or grilling. Unlike other fattier cuts, it offers a nice balance between tenderness and character, while remaining affordable.

The butcher's advice: always ask your butcher to trim the flank steak just before purchase. A trimmed flank steak that is prepared too far in advance loses tenderness and juiciness when exposed to air.

The recipe: marinated flank steak, Carn Lab style

Ingredients (for 4 people)

• 800 g of flank steak (ideally in one piece)
• 4 tablespoons of olive oil
• 2 cloves of garlic
• 1 sprig of fresh rosemary
• 1 teaspoon of crushed pepper
• The juice of half a lemon
• Fleur de sel

The marinade

1. Gently crush the garlic cloves with the flat side of a knife.
2. In a dish, mix the olive oil, garlic, stripped rosemary, crushed pepper, and lemon juice.
3. Place the flank steak in the marinade, making sure to coat it well on both sides.
4. Let it marinate in the refrigerator for 2 to 4 hours. No more: the lemon could slightly "cook" the meat if left too long.

Cooking

1. Take the flank steak out of the refrigerator 30 minutes before cooking, so it returns to room temperature. This is one of the best-kept secrets of butchers: cold meat cooks unevenly.
2. Heat your grill or griddle over high heat.
3. Salt the meat just before placing it on the grill (never before, to avoid it releasing its juices too early).
4. Cook for about 2 to 3 minutes per side for rare, 4 minutes for medium.
5. Essential step: let the meat rest for 5 minutes under a sheet of aluminum foil before slicing. This allows the juices to distribute evenly throughout the piece.

Plating

Slice the flank steak into thin slices, against the grain. This small technical gesture makes all the difference in tenderness. Add a pinch of fleur de sel just before serving.

Mistakes to avoid

• Poking the meat with a fork during cooking: it would lose all its juices.
• Turning the meat too often : one flip per side is enough to achieve nice caramelization.
• Slicing too early : without resting time, all the juice escapes onto the cutting board rather than staying in the meat.

One last piece of advice from Carn Lab

Do not hesitate to ask your butcher directly about the origin and aging of the meat: a well-aged flank steak significantly improves in flavor and tenderness. At Carn Lab, we will be happy to guide you to the piece that best suits your recipe and desires.

Enjoy your meal, and see you very soon at Carn Lab!