Flank steak is very popular in the United States. In Italy, where the cuts are slightly different and do not always have a precise correspondence with the American ones, the belly of the animal is mostly used for braised and boiled meats. However, if you want to prepare a "USA style" barbecue, know that belly steaks are quite cheap and delicious; if you are a cook who pays attention to the budget, they could be an alternative to the more noble ribs. However, since this cut could be a bit fibrous, care must be taken to ensure its softness and flavor. You can season them with a marinade or a mix of spices, then you can grill them and pay attention to the direction of the fibers when cutting them, so they will be a fantastic dish. Keep reading!
Ingrediants
For the Steak
- A high quality beef belly steak. 500 g for three people.
- Salt.
- Pepper.
- Meat thermometer (optional).
Marinade
- 80 ml of olive oil.
- 2 cloves of minced garlic.
- 2 tablespoons of red wine vinegar.
- 80 ml of soy sauce.
- 60 ml of honey.
- Half a teaspoon of black pepper.
Alternative Recipe for the Marinade
- Juice of one lemon.
- 3 tablespoons of olive oil.
- 60 ml of white vinegar.
- 2 tablespoons of Worcestershire sauce.
- 60 ml of honey.
- Hot sauce or chili paste (optional).
Spice mix
- 1 teaspoon of chopped cumin.
- 1 tablespoon of salt.
- 2 teaspoons of chopped cilantro.
- 1 teaspoon of paprika.
- 1 teaspoon of black pepper.
- 1 teaspoon of garlic powder.
- 1/2 teaspoon of cayenne pepper.
Steps
Part 1 of 3: Prepare the Meat
Step 1. Score the steak
Regardless of what type of topping you decide to use, you'll probably need to carve it first, especially if it's very thick. In this way, you make shallow cuts on the surface of the meat that allow both the heat and the aromas to penetrate inside. Proceed by placing the steak on the cutting board and with the tip of a sharp knife make several cuts on both sides, creating a diamond pattern. Each cut should be approximately 6mm deep.
If possible, try to cut perpendicular to the muscle fibers. As you will soon learn, the general rule of thumb for a soft beef belly steak is to always cut it against the fibers
Step 2. Choose a marinade or spice mix
When cooked properly, this cut of meat tastes great even if not flavored. However, the careful use of aromas makes the taste fantastic and irresistible. There are usually two options for this step: marinade or spices. The marinade involves leaving the meat to soak in an aromatic solution so that it absorbs all the aroma, while the spice mix is rubbed dry on the steak. Both solutions allow an excellent result but are not used in combination. Choose the one you prefer before you start cooking.
- In the "Ingredients" section you will find simple recipes for the marinade and spice mix.
- If you opt for the marinade, you'll need to move ahead so the meat has plenty of time to soak. The steak is usually left to rest in the solution for at least 2-3 hours, although a longer period (such as overnight) makes the aromas even stronger.
Step 3. Mix the toppings
Whether you decide on the marinade or the spices, the process behind it is the same. Combine the ingredients in a single container and mix to blend them. When the mixture is uniform, you can apply it to the steak.
If the marinade and spice examples included in the ingredients list appeal to you, know that they are very simple to prepare. For the marinade you must have an oily base (olive oil) and then add the spices you love the most, including an acid liquid (lemon juice or vinegar) to "cut" the oil. For the spice mix, simply combine the powders of your choice; we usually try to achieve a good balance between sweet, salty, savory and spicy
Step 4. For the marinade you have to let the meat soak
Pour the solution into a large airtight plastic bag, then add the steak. Eliminate as much air from the bag as possible and place everything in the refrigerator for 2-3 hours, even better overnight. Remember that the longer the steak stays in the marinade, the stronger the flavor will be.
If you don't have an airtight bag, you can put the meat in a bowl and seal it with cling film, or use an airtight container
Step 5. If you prefer, use spices
This technique allows you to have a delicious outer crust, so skip the marinade and rub the steak with flavorings. Pour all the powders into a large bowl and then add the meat. Use your hands to coat it completely with the spices, as if it were a breading. Be generous, the whole steak must be covered.
Once done, wait for the meat to come to room temperature; if you don't need to cook it immediately, put it back in the refrigerator
Part 2 of 3: Grilling to perfection
Step 1. Turn on the barbecue
You can use a gas or charcoal one, but the important thing is that it is hot for when you start cooking. Follow these guidelines regarding the grill temperature:
- For gas barbecues: Light a burner and set it to maximum. Wait several minutes (with the barbecue lid closed). If possible, do not turn on the second burner so you will have a "colder" area in which to transfer the meat for slow cooking after the first "scald".
- For charcoal barbecues: Place the coals on the bottom of the barbecue to cover it entirely. If possible, pile the embers under one half of the grill. The "cold" portion will be used for slow cooking after the initial "blanching" of the meat. Light the charcoal and let it burn freely until the flames die down leaving only gray embers. The grill must be hot, you shouldn't be able to hold your hand over it for more than a second.
Step 2. Pat the meat dry with kitchen paper
The characteristic dark and "scorched" crust cannot form if the outer layer of the meat still has moisture that must evaporate. Since a great deal of energy is required to evaporate moisture, grilling wet meat is not an efficient way to use the heat of the barbecue and is a bad idea if you want a crunchy exterior. Then dry the meat with kitchen paper until it is moist but not soaked.
If you have decided to use spices, there will be no need to dry the meat, since the powders will have absorbed most of the moisture. Also, if you dab the steak covered with spices, you risk detaching the latter
Step 3. Put the meat on the grill
When the barbecue is hot, using a brush, grease the area of the grill that is right above the burner or charcoal with olive oil. Lay the meat over the greasy area. You should hear the classic sizzle as soon as the meat makes contact with the grill. Then let it cook.
If you don't have a brush at hand, you can moisten some kitchen paper with oil and then rub it on the grill. Be careful with this method as your hand will find itself very close to the hot surface
Step 4. In the first two minutes of cooking the meat "seals"
Let it cook undisturbed on the very hot area of the barbecue for 3-4 minutes, then flip it using kitchen tongs. If the grill is hot enough, the steak will be well browned and crisp with a dark, almost black color. If it is not well sealed, immediately turn it over to the first side and continue cooking for another 3-4 minutes. Then turn it over again. A first high temperature blanching allows the meat to develop a crunchy outer surface and maintain a juicy and tender heart.
Contrary to popular belief, the first "blanching" phase does not mean "sealing the juices inside the meat". Internal humidity can escape even after this high temperature cooking. The main purpose of this technique is to enhance the flavors of the steak and develop the crunchy, caramelized outer texture
Step 5. Continue to cook on low heat for the rest of the time
When each side of the steak has been seared, move the meat to the "cold" area of the grill with the help of the tongs. If you are using a gas barbecue, you need to place it over the burner that is off; if you are using the charcoal one, move the meat where there are no embers. Although high temperatures are great for searing beef, they are not suitable for even cooking and risk burning your lunch. For this reason, indirect heat is definitely better because it cooks the inside without burning the surface. Cook like this for 3 minutes on each side.
Always keep the lid of the barbecue closed while cooking at low temperatures to preserve the heat inside
Step 6. Remove the meat from the heat when its internal temperature is around 54.5 ° C
Once you have seared both sides and cooked the steak at low temperatures, your lunch should be ready. To make sure, use a meat thermometer, stick the tip into the thickest part of the steak. Be careful not to touch the grill with the thermometer. Usually a core temperature of 54 ° C means that the steak is medium rare. Different temperatures correspond to different degrees of cooking, but remember that the meat is not yet ready to eat until it is at least 49 ° C; otherwise it is not safe to eat. Here is a reference table:
- 49 ° C: rare cooking.
- 54.5 ° C: medium rare.
- 60 ° C: medium cooking.
- 64.5 ° C: almost well done.
- 71 ° C: well done.
Step 7. You can also check the doneness by cutting a small slice of steak
If you don't have a thermometer, it's an alternative and even traditional method. As a general rule, remember that the pinker the meat, the less cooked it is. Slice the thickest part and check the inside, if it is pink and the juices are not transparent, it is still raw. If the outside is brownish-gray, the inside is pink and the juices are clear, then the steak is ready to be eaten!
If you want well-cooked meat, wait until the inside is just pink or almost completely brown. However, remember that the belly cut is, by its nature, quite hard and fibrous and a complete cooking makes it even more rubbery
Part 3 of 3: Bring to the Table
Step 1. Use clean plates and cutlery to serve the meat
After cooking, the steak should not come into contact with any container in which it was stored raw. Then use new dishes and utensils, or wash the old ones with soap and water before using them again. In this way you avoid the cross-contamination of bacteria that live on raw meat and that can cause serious food poisoning, in some (rare) cases even fatal. Be that as it may, avoid contaminating cooked meat and use clean cutlery and plates.
Step 2. Let the meat rest under aluminum foil
When you take it off the grill, place it on a cutting board or tray and don't cut it right away. Instead, let it rest for 10-15 minutes. If you cut it immediately, you disperse its juices throughout the dish, causing the steak to lose its flavor and juiciness. Instead, a rest period allows a redistribution of the juices in the muscle fibers thus making them softer and tastier. Since the flank cut is tough by nature, this step is critically important if you want a tender steak.
To maintain heat, cover the steak with a piece of aluminum foil. This way you can be sure that even the first bite will be pleasantly hot despite the rest period
Step 3. Cut the meat perpendicular to the direction of the fibers
When the meat has rested, put it on a cutting board. Check it to see the direction in which the muscle fibers extend - they should be long thin lines parallel to each other. Use a sharp knife to cut diagonal slices perpendicular to the fibers.
Cutting the meat this way allows you to make it as soft as possible. The main reason the belly cut is fibrous is that the muscle is very tight and hard. A cut perpendicular to the fibers gives a softer texture
Step 4. Season with salt and pepper
Congratulations! Your beef belly steak is ready to eat. If you wish, you can add other flavors such as salt, pepper or whatever you prefer. You can also enjoy it natural, as it is! Enjoy your meal.
