When it comes to tender, flavorful cuts of beef, boneless flanken is a true gem. Known for its rich marbling and quick-cooking nature, this cut is a favorite in many global cuisines, from Korean barbecue to hearty Jewish soups. Its versatility makes it perfect for grilling, braising, or even a quick sear on the stovetop.
Boneless Flanken Recipe
When it comes to creating a dish with rich flavors and succulent texture, boneless flanken is a star ingredient. Let’s dive into preparing a simple yet incredibly flavorful recipe that works beautifully on the grill or stovetop.
Ingredients
- 1.5 lbs boneless flanken (ensure even thickness for uniform cooking)
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp honey (for a touch of sweetness)
- 1 tbsp rice vinegar
- 3 garlic cloves (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- Optional: 1 tsp red pepper flakes (for heat)
- Freshly chopped scallions and sesame seeds for garnish
Instructions
- Prepare the Marinade
In a mixing bowl, whisk together olive oil, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and kosher salt. For those who like a bit of spice, add red pepper flakes.
- Marinate the Flanken
Place the boneless flanken in a shallow dish or resealable plastic bag. Pour the marinade over the meat, ensuring it is fully coated. Seal and let it rest in the refrigerator for at least 2 hours, or preferably overnight for deeper flavor infusion.
- Preheat and Cook
- For grilling: Preheat the grill to medium-high heat (about 400°F). Grease the grates lightly. Lay the marinated flanken on the grill and cook each side for 2–3 minutes, searing to lock in juices.
- For stovetop: Heat a large cast-iron skillet over medium-high heat. Add a drizzle of oil, then sear the flanken for 2–3 minutes per side until caramelized and cooked through.
- Rest the Meat
Remove the flanken from heat and let it rest for 5 minutes. This helps redistribute the juices, ensuring every bite is tender and juicy.
- Garnish and Serve
Sprinkle chopped scallions and sesame seeds over the flanken before serving. Serve alongside steamed rice, grilled vegetables, or a crisp green salad to balance the dish’s flavors.
Cooking Timeline
| Step | Time Required |
|---|---|
| Marinade Preparation | 5 minutes |
| Flanken Marinating Time | 2 hours – overnight |
| Cooking Time | 5–6 minutes |
| Resting Time | 5 minutes |
This recipe is a go-to for quick weeknight dinners or impressive weekend barbecues. The mix of savory, sweet, and tangy ingredients perfectly complements the boneless flanken’s natural richness.
Ingredients
For our boneless flanken recipe, we’ll combine bold flavors and simple ingredients to create a dish that is both versatile and packed with taste. Below is a list of everything you’ll need to craft this flavorful recipe:
For the Marinade:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional, for spice)
For the Flanken:
- 2 pounds boneless flanken beef, cut into 1/2-inch thick strips
- Salt and pepper to taste
For Garnishes:
- 2 tablespoons toasted sesame seeds
- 2 scallions, thinly sliced
Suggested Serving Pairings:
- Steamed jasmine rice or sticky rice
- Grilled or sautéed vegetables (such as zucchini, carrots, or bell peppers)
This combination of umami-rich ingredients ensures a tender and well-balanced flavor profile. The aromatic garlic, ginger, and sesame oil blend harmoniously with the marbling of the flanken, delivering a truly unforgettable dish every time.
Necessary Tools And Equipment
Cooking boneless flanken to perfection requires a few essential tools and equipment. These items ensure a smooth process, from marinating to grilling or stovetop searing. Let’s make sure we’re prepared with everything on hand:
Essential Tools
- Mixing bowl: For preparing and mixing the marinade. Opt for a medium-sized glass or stainless steel bowl.
- Whisk or silicone spatula: To combine ingredients into a smooth, even marinade.
- Zip-top bags or shallow dish: Ideal for marinating the flanken evenly while keeping your fridge clean.
- Tongs: To flip the flanken during grilling or stovetop cooking for precise handling.
- Grill or stovetop pan: A cast-iron skillet or grill pan works wonderfully to sear or grill the beef, enhancing its rich flavors.
- Basting brush (optional): Perfect for applying extra marinade to the meat as it cooks.
- Meat thermometer: Ensures we cook the flanken to the desired doneness — a critical step for achieving optimal texture.
- Cutting board: A sturdy, non-slip board for prepping ingredients and resting the meat post-cooking.
- Chef’s knife: Sharp and precise for finely chopping garlic, ginger, and scallions.
Additional Equipment (Optional but Enhances Results)
- Grill grates or outdoor barbecue: If you’re firing up the grill, invest in quality grill grates for even heat distribution.
- Linen or paper towels: Essential for patting the meat dry before marinating to help the flavors adhere better.
- Serving platter: A decorative platter for presenting the flanken beautifully alongside your sides.
Quick Checklist Table
| Tool/Equipment | Purpose |
|---|---|
| Mixing bowl | Mixing marinade ingredients |
| Whisk or silicone spatula | Achieving an evenly blended marinade |
| Zip-top bags or dish | Marinating and storing the flanken |
| Tongs | Safe flipping and handling during cooking |
| Cast-iron skillet/grill | Cooking the meat evenly with a smoky sear |
| Meat thermometer | Ensuring ideal doneness |
| Cutting board | Prepping ingredients and resting cooked meat |
| Chef’s knife | Fine chopping for garnish; ginger and garlic prep |
| Basting brush | Applying marinade during cooking if needed |
| Serving platter | Presenting the dish in a visually appealing way |
Directions
Let’s walk through the step-by-step directions to prepare a flavorful and tender boneless flanken. Follow these guidelines for perfectly marinated and cooked beef every time.
Prep
- Gather Ingredients: Ensure all your ingredients for the marinade and flanken are ready. Refer to the ingredient list for precise measurements.
- Prepare the Beef: Pat the boneless flanken dry using paper towels. This helps the marinade stick better.
- Set Up the Cooking Area: If grilling, preheat the grill to medium-high heat (about 375°F to 400°F). For stovetop cooking, place a skillet over medium-high heat.
Marinate The Flanken
- In a mixing bowl, whisk together:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 minced garlic cloves
- 1 tablespoon grated ginger
- 1 tablespoon olive oil
- Optional: 1/2 teaspoon red pepper flakes for heat.
- Add the boneless flanken to a large zip-top bag or shallow dish. Pour the marinade over the beef, ensuring every piece is coated thoroughly.
- Seal the bag or cover the dish. Place in the refrigerator and let the flanken marinate for at least 2 hours or ideally overnight for maximum flavor.
- Remove the flanken from the refrigerator 20-30 minutes before cooking to bring it to room temperature.
Cook
Grilling Method:
- Lightly oil the grill grates to prevent sticking.
- Place the marinated boneless flanken on the grill. Cook each side for 2-3 minutes for a beautiful sear and medium-rare doneness.
- Use a meat thermometer to check for doneness. The internal temperature should reach 130°F to 135°F for medium-rare.
Stovetop Method:
- Heat a skillet or grill pan over medium-high heat with a teaspoon of oil.
- Add the flanken in batches to avoid overcrowding. Cook for 2-3 minutes per side.
- Check doneness using a meat thermometer. Adjust cooking time for desired doneness.
Rest & Garnish:
- Let the cooked flanken rest for 5 minutes to retain its juices.
- Garnish with scallions and sesame seeds for added flavor and presentation.
| Cooking Style | Cook Time per Side | Target Internal Temp |
|---|---|---|
| Grilling | 2-3 minutes | 130°F to 135°F (medium-rare) |
| Stovetop | 2-3 minutes | 130°F to 135°F (medium-rare) |
Assemble And Serve
After cooking the boneless flanken to golden perfection, it is time to plate and garnish this savory dish to impress every palate. Let’s make sure we highlight all the flavors and accompaniments, creating a meal that truly shines.
Rest the Flanken
Once the flanken is cooked, transfer it to a platter and let it rest for about 5-7 minutes. This step allows the juices to redistribute within the meat, ensuring each bite remains tender and flavorful. Cover loosely with foil to retain heat during this rest period.
Prepare the Garnishes
While the meat rests, get your garnishes ready. Garnishes elevate the dish visually and add complementary flavors that pair beautifully with the umami-rich beef.
- Finely slice scallions into thin rounds for a burst of freshness.
- Toast sesame seeds in a dry pan until golden and aromatic.
- Optionally, chop fresh cilantro or sprinkle red pepper flakes for a garnish with a kick of spice.
Assembling the Plate
Choose a plating surface that will beautifully display the vibrant colors and textures of the dish. Arrange the boneless flanken slices artfully on the serving platter.
Suggested Pairings
Pair the flanken with sides that balance its savory, umami profile and round out the meal. Here’s a quick guide:
| Side | Flavor Profile | Notes |
|---|---|---|
| Steamed Jasmine Rice | Neutral, fluffy grains | Perfect base to soak up flavors. |
| Grilled Vegetables | Sweet, charred notes | Zucchini, bell peppers, or asparagus work well. |
| Kimchi | Spicy, tangy Korean flair | Ideal if you’re borrowing from Korean BBQ. |
Place a serving of steamed rice or desired side dish on each plate, adding spoonfuls of grilled or roasted vegetables for contrasting texture and vibrant color.
Garnish and Serve
Sprinkle the reserved garnishes of scallions, sesame seeds, and optional cilantro over the flanken slices. For added visual appeal, use a drizzle of sesame oil or the remaining marinade (if cooked) over the meat and sides.
Deliver the assembled plates or platter to the table while the meat is still warm. Encourage guests to customize their servings with additional garnishes or pairings for a personalized dining experience.
For those wanting a zesty enhancement, consider serving with small bowls of lemon wedges or a tangy soy-vinegar dipping sauce on the side.
Tips For Success
To ensure that your boneless flanken turns out tender, flavorful, and perfectly cooked every time, follow these tried-and-true tips. These small steps can make a big difference in the final result and elevate your dish to restaurant-quality perfection.
Choose High-Quality Meat
The key to a standout dish starts with the meat. Boneless flanken is best when sourced from a well-marbled cut for maximum tenderness and flavor. Look for cuts with visible marbling and a fresh, vibrant color. We recommend asking your butcher for boneless beef short ribs if you’re unsure. If possible, opt for premium-grade or grass-fed beef for the best results.
Marinate Thoroughly
For optimal flavor absorption, allow the flanken to marinate for at least 2 hours—but for the richest taste, marinate overnight in the refrigerator. The longer marination time allows the meat to absorb all the delicious umami flavors from the soy sauce, honey, garlic, and ginger in the marinade. Use a resealable zip-top bag or an airtight container for even coverage.
- Pro Tip: Pierce the meat lightly with a fork before placing it in the marinade. This trick improves flavor penetration without breaking apart the meat.
Preheat Your Grill or Pan
Starting with a properly heated cooking surface ensures that your flanken develops a beautiful caramelized crust while locking in the juices. For grilling, preheat to medium-high heat (about 375-400°F). For stovetop cooking, use a heavy-bottomed skillet or grill pan and heat over medium-high heat until hot.
- A pre-heated surface also helps prevent the meat from sticking to the grill or pan.
Monitor Internal Temperature
To avoid overcooking or undercooking, use a meat thermometer. The target internal temperature for medium-rare flanken is 130-135°F, while medium is 140°F. Check the temperature at the thickest part of the meat for the most accurate reading.
| Level of Doneness | Internal Temperature Range |
|---|---|
| Medium-Rare | 130-135°F |
| Medium | 136-140°F |
Avoid overcooking, as it may cause the meat to become tough and dry.
Rest Before Slicing
After cooking, let the flanken rest on a plate or cutting board for 5-7 minutes. This step allows the juices to redistribute throughout the meat, resulting in a juicier and more tender bite. Skipping the resting step may lead to spilled juices and drier meat.
Garnish and Serve Fresh
Before serving, garnish your dish with toasted sesame seeds, scallions, or even a dash of red pepper flakes for a pop of color and flavor. Plating immediately after resting ensures your boneless flanken is served fresh and warm, enhancing its appeal.
- Fresh side dishes like steamed rice, grilled seasonal vegetables, or a tangy slaw complement the richness of the flanken by balancing the flavors.
By following these tips, you’ll always achieve a reliable and impressive result that leaves everyone asking for seconds.
Make-Ahead And Storage Instructions
Proper preparation and storage play a vital role in preserving the succulent flavors and tender texture of our boneless flanken. Whether you’re planning ahead for a big barbecue or storing leftovers, follow these guidelines for optimal results.
Make-Ahead Preparation
- Marinate in Advance: Prepare the marinade and allow the flanken to soak up the flavors ahead of time. For the best taste, we recommend marinating the beef for at least 2 hours or up to 24 hours in the refrigerator. Use an airtight zip-top bag or a covered glass dish to keep the meat well-coated and sealed.
- Pre-Portion for Convenience: If making larger batches, divide portions into separate containers to easily grill or cook them when needed. Label containers with the marinating date for quick reference.
- Refrigerate Before Cooking: Once marinated, keep the flanken refrigerated until you’re ready to cook. Remove the flanken from the fridge about 20 minutes prior to cooking to bring it to room temperature for even cooking.
Storing Leftover Flanken
- Cool Properly: Allow the cooked flanken to cool completely to room temperature before storing to maintain its texture and prevent condensation. Avoid leaving it out for more than 2 hours.
- Use Airtight Containers: Store leftover flanken in an airtight container or wrap it tightly in aluminum foil to lock in moisture and prevent it from drying out.
- Refrigeration: For short-term storage, keep the flanken in the refrigerator. It will stay fresh for up to 3-4 days if properly sealed.
- Freezing for Longer Storage: If you want to store the cooked flanken for a longer period, freeze it. Use freezer-safe bags or containers and remove as much air as possible before sealing. Properly stored, frozen flanken will maintain its quality for up to 3 months.
Reheating Instructions
- Thawing Frozen Flanken: For frozen portions, thaw in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
- Reheat Gently: To preserve the meat’s tenderness, reheat the flanken in a skillet over low heat, adding a splash of water or broth to restore moisture. Cover the pan with a lid to speed up the process.
- Alternative Reheating Options:
- Microwave: Place flanken in a microwave-safe dish, cover loosely with a damp paper towel, and reheat on medium heat in short intervals for even warming.
- Oven: Preheat the oven to 300°F. Wrap the flanken in foil and warm for about 10-15 minutes or until heated through.
Storage Guidelines Summary
| Storage Method | Container Type | Duration |
|---|---|---|
| Refrigerator | Airtight container | Up to 3-4 days |
| Freezer | Freezer-safe bag | Up to 3 months |
Tips for Success
- Always Label: Label storage containers with dates for easy tracking.
- Minimize Reheating Cycles: Reheat only the amount you intend to consume to avoid drying out leftovers.
- Avoid Overcooking on Reheat: Aim to warm the flanken without overcooking to retain its natural juiciness.
By following these Make-Ahead And Storage Instructions, we can enjoy the bold flavors of our boneless flanken at their absolute best, whether freshly cooked or savored later.
Conclusion
Boneless flanken is a true standout for its versatility, bold flavors, and ease of preparation. Whether you’re hosting a barbecue or crafting a comforting weeknight meal, this dish delivers every time. By focusing on quality ingredients, proper marination, and careful cooking techniques, we can create a meal that’s as impressive as it is delicious. With its rich umami profile and endless pairing possibilities, boneless flanken is sure to become a favorite in any kitchen.
Frequently Asked Questions
What is boneless flanken?
Boneless flanken is a tender and flavorful beef cut, known for its rich marbling. It is commonly used in Korean barbecue, soups, or as a quick-cooking meat option perfect for grilling, braising, or searing.
What ingredients are needed for a boneless flanken marinade?
A typical boneless flanken marinade includes soy sauce, honey, garlic, ginger, olive oil, and optional red pepper flakes for spice. These ingredients create a rich, umami-packed flavor profile.
How long should I marinate boneless flanken?
For the best flavor, marinate boneless flanken for at least 2 hours. For deeper, more robust flavor, marinate it overnight in the refrigerator.
What is the best way to cook boneless flanken?
Boneless flanken can be grilled, braised, or seared on a stovetop. Cook each side for 2-3 minutes for medium-rare doneness, and always ensure the internal temperature reaches 130°F–135°F.
How should boneless flanken be served?
Serve boneless flanken garnished with scallions, sesame seeds, and optional cilantro. Pair it with steamed jasmine rice, grilled vegetables, or kimchi for a complete, delicious meal.
How long should boneless flanken rest after cooking?
Let boneless flanken rest for 5-7 minutes after cooking to allow the juices to redistribute, ensuring a tender, juicy texture.
How do I store leftover boneless flanken?
Cool leftovers completely, then store in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months to maintain quality.
What is the best way to reheat boneless flanken?
Reheat in a stovetop pan with a splash of water or oil, in the oven at 300°F, or in the microwave in short intervals to avoid overcooking.
What tools do I need to cook boneless flanken?
Essential tools include a mixing bowl, zip-top bags, whisk, tongs, a grill or stovetop pan, and a meat thermometer. Optional tools like grill grates and a serving platter enhance the process.
Can I prepare boneless flanken ahead of time?
Yes, you can marinate the boneless flanken in advance and refrigerate it until ready to cook. Pre-portioning the meat also makes cooking more convenient.
What are some serving suggestions for boneless flanken?
Pair boneless flanken with jasmine rice, grilled vegetables, or kimchi. Garnish with scallions, sesame seeds, or cilantro, and serve with lemon wedges or a soy-vinegar dipping sauce for added zest.