Q1: What is the best way to slice flank steak so it isn't tough?

The secret to tender flank steak is slicing it thinly against the grain . Flank steak has very long, strong muscle fibers that all run in the same direction. By slicing perpendicular to (or "against") these fibers, you are shortening them, which makes the meat incredibly tender and easy to chew.

Q2: Why use American cheese for mac and cheese? Is there a better cheese?

While "better" is subjective, American cheese is the undisputed champion for creating the creamiest, smoothest cheese sauce. This is because it contains emulsifying salts that help the fats and proteins in the cheese melt perfectly without separating or becoming grainy. It’s the secret to that classic, velvety mac and cheese texture.

Q3: How do I know when my flank steak is medium-rare?

The most reliable way is to use an instant-read meat thermometer. For medium-rare, you are looking for an internal temperature of 130-135°F (54-57°C) . Since the steak is thin, you can also use the touch test: a medium-rare steak will feel soft but spring back when pressed, similar to the fleshy part of your thumb.

Q4: Can I use frozen broccoli instead of fresh?

Yes, you can. You can add the frozen broccoli florets to the boiling pasta water at the same time as the pasta, as they will need a little longer to cook than fresh broccoli.

Q5: Why is it important to let the steak rest?

Resting the steak is a crucial step for juiciness. When you cook meat, the muscle fibers tighten and push the juices toward the center. Letting the steak rest for at least 5 minutes allows those fibers to relax and the juices to redistribute evenly throughout the meat. If you slice it too early, all that delicious flavor will run out onto your cutting board, leaving you with a dry steak

Ultimate Steak & Broccoli Mac and Cheese

The Ultimate Flank Steak with Broccoli Mac and Cheese

A complete comfort food meal featuring pan-seared flank steak served with a quick and easy broccoli mac and cheese. The flank steak is seasoned with chili powder and basted with thyme-infused butter. The macaroni and cheese is made by cooking elbow macaroni and broccoli florets together, then stirring them into a simple, creamy sauce made from milk and melted American cheese, with chopped pimientos added at the end for color and flavor.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 32 minutes (includes resting time)
Yield: 4 servings 1x
Category: Main Course
Method: Pan-Searing, Boiling
Cuisine: American

Ingredients

Scale

Kosher salt
1 1/4 pounds flank steak, halved lengthwise, then crosswise
1 teaspoon chili powder
Freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 teaspoon fresh thyme
4 ounces elbow macaroni (about 1 cup)
2 cups small broccoli florets
1/2 cup milk
6 slices American cheese, torn into small pieces
Pinch of cayenne pepper (optional)
1/4 cup chopped drained jarred pimientos

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Instructions

Bring a medium saucepan of salted water to a boil for the pasta.
Cook the Steak: Rub the steak pieces with the chili powder and season with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Add the steak, then reduce the heat to medium. Cook for about 4 minutes per side for medium-rare.
In the last 30 seconds of cooking, add the butter and thyme to the skillet, spooning the melted butter over the steak as it cooks.
Remove the steak to a cutting board and let it rest.
Make the Mac and Cheese: While the steak is cooking, add the macaroni to the boiling water and cook according to package directions, adding the broccoli florets during the last minute of cooking.
Reserve 1/4 cup of the cooking water, then drain the pasta and broccoli.
Add the milk to the now-empty saucepan and bring it to a gentle simmer over medium heat.
Add the torn cheese slices and the optional cayenne pepper. Cook, stirring, until the cheese is melted and the sauce is smooth.
Add the cooked pasta and broccoli to the cheese sauce. Cook, stirring, until everything is coated. Add some of the reserved cooking water if needed to loosen the sauce.
Stir in the chopped pimientos and season with salt.
Serve: Thinly slice the rested steak against the grain. Serve the steak with the broccoli mac and cheese.

Notes

This recipe is designed for concurrent cooking to be efficient, with the pasta and steak cooking at the same time.
Cooking the broccoli in the same pot as the pasta for the last minute is a great time-saving trick.
Reserving some of the starchy pasta water helps to adjust the consistency of the cheese sauce.
Letting the steak rest before slicing is crucial to keep it juicy.

Nutrition

Serving Size: 1/4 of recipe
Calories: 650-750
Sugar: 8-12 g
Sodium: 1000-1300 mg
Fat: 35-45 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 35-45 g
Fiber: 4-6 g
Protein: 45-55 g
Cholesterol: 150-180 mg

Find it online: https://cookupjoy.com/broccoli-mac-and-cheese/