Iberico Flanksteak – Read on to find out more about Iberico Beef
You know them! Those hot summer nights surrounded by friends, family, liquid gold, … Those evenings you love to BBQ but want to serve a lovely meal out of the blue without spending all night behind the steaming hot grill! You’ll drink a few appetizers while talking and the moment you’ll start getting hungry, it’s time to pull out the Iberico Flanksteak. Steaks that have been waiting to gently kiss the mouth of your guests before getting showered in a marvellous red wine. Those nights BBQ even tastes better than usually! Moments to remember…
Disclosure: “This post contains affiliate links and sponsered products. All opionions shared are my own. Once again this post has been made possible by the service of Carmans who offered their meat for this project. Brewery De Landing provided their beer for tasting.”
By now I guess we all know Iberico Pork! The lovely fat marbled pig breed gaining popularity by it’s quality! But have you heard about the Iberico Beef? I hadn’t and a lot of my BBQ loving friends who mostly know about new trends hadn’t either. So it was a big surprise when Carmans asked me to prepare these lovely pieces of Iberico Flanksteak. Unlike other types of meat the name Iberico does not refer to a breed. It’s named after a region where local farmers coöperate to bring quality meat to the consumer. The cattle is raised for minimum ten years in the spanish mountains ranging freely feeding on grass. These small local farmers aim for quality before quantity and select their cuts on age, colour and marbling. They are not as marbled as the legendary Wagyu yet above average in flavor and texture!
Among BBQ lovers Flanksteak is gaining some popularity yet a lot of people seem to neglect this lovely piece of meat. Time to bring some change by sharing my love for the Iberico Flanksteak! This cut coming from the abdominal muscles from the cow is packed full of flavour with a firmer texture than traditional beef cuts. You’ll notices firm strings of meat in the pictures above and below! However a lot of people recommend to marinate the beef to break up the firm texture, but I wonder if it’s necessary. I slightly marinated them based on a recipe I found (and lost online) but changed some things… I believe the pure taste of beef is nearly unbeatable. So I consider it as optional. Next time I’ll try to use the reverse sear method or another more subtle marinade and test if it’s not tender enough to eat pure! In my opinion the unmarinated pieces were better than the other ones and weren’t though at all! Moreover they had a lovely pure taste. I added some flakes of Chipotle Falksalt on top of my sliced Iberico flanksteak and it totally rocked!
How to slice your meat?
Don’t think you’re done after grilling the Iberico Flanksteak (or other steaks)! You shouldn’t neglect the importance of resting the meat and slicing it correctly. Resting the meat has a big influence on the juiciness of your meat! The juices need to resettle in the fibers of the meat or they’ll get lost! Most of us respect this but don’t know you need to look at your steak to slice it the right way! If you follow the strings of meat it will feel thougher in the mouth. Simply because we need to break those strings ourself! So you need to cut slices against the grain. This way it breaks up easily in the mouth leading to a nice and tender mouthfeel. In this case it’s easy! When you look at the Iberico flanksteak in the picture above you see the strings immediately! All you need is a decent sharp knife. A lot of people asked where I got my knife from! It’s handforged by my mate Clem Vanhee from atelier 185. We are working on a post about his Damast Steel knives to share some more insights about his passion for fire and steel! Stay tuned!
Are you as excited as me when looking at this marvelous piece of Iberico Flanksteak? Or do you prefer some other cuts? I’ve served these with a stunning Cherry Beer Tomato Tarte Tatin and a delicious young red one! Perfect combo to score at a BBQ party! But I’m curious what your go to sides are when eating a juicy steak? So come over to the social media channels and share me your experience! Btw liking and sharing this post is highly appreciated! Watch for smoke signals of gratitude I’ll send them soon!
Who doesn’t like a lovely steak? Over here in Belgium Flanksteaks are not very known. But we are wrong! Seems like the best pieces of beef are those most people seem to neglect… Maybe I’m stupid to promote them … ? Anyway this piece of Iberico Flanksteak was marveloust! Juicy, firm but tender and packed full of flavor! And the best part: Done in no time! Find out how to prepare them now!
- 4 Iberico Beef flanksteaks ongeveer 800 gr.
- Coarse salt at taste
- Freshly Ground Black Pepper at taste
- 200 ml cherry beer
- 50 ml soy sauce
- 1.5 Tbsp salt
- 1 Tbsp dried Rosemary
- 1 Tbsp dried Oregano
- 2 Tbsp honey
- 1 Tbsp freshly ground black pepper
Mix all marinade ingredients.
Put the flanksteaks in a large container or vacuum bag and cover them with the marinade for about 2 hrs. This will lead to a subtle touch on the surface without losing the delicate beef taste.
Remove the marinade and pat dry with a paper towel. Put uncovered in the fridge for another hour to dry out the surface.
Sprinkle your flanksteaks with coarse salt (hint: you can use flavored salt like the falksalt wild mushroom or chipotle for extra flavor).
Grill your flanksteaks for about two minutes each side. After a minute you can rotate the flanksteaks 90° in order to get some killer grillmarks (works better on a cast iron grid than the one I use).
Remove the flanksteaks and put aside to rest for about 10 minutes before slicing them against the grain.
Finish with freshly ground black pepper and salt at taste. Serve with a delicious sidedish like the Tomato Tarte Tatin I posted recently!