How to Cook Flank Steak: Techniques, Tips, and Top Recipes
Master the art of cooking flank steak with comprehensive guidance on preparation, cooking methods, slicing, and expert advice.
Flank Steak Essentials: An Expert Guide
Flank steak, a robust, flavor-packed cut of beef, is prized for its versatility and affordability. With proper preparation, a few key techniques, and some simple recipes, you can transform this lean cut into a tender, juicy centerpiece for any meal. Whether you’re firing up the grill, broiling in the oven, or cooking on the stovetop, this guide will show you how to get the most from every flank steak.
What Is Flank Steak?
Flank steak is cut from the abdominal muscles of the cow, specifically the lower chest or “flank.” Its long, flat shape and pronounced, linear grain make it ideal for marinating and quick, high-heat cooking. Since it’s a lean cut with very little fat, flank steak excels when cooked to medium-rare or medium and sliced thin against the grain.
- Shape: Long, thin, and flat
- Texture: Coarse grain, chewy if overcooked or sliced incorrectly
- Flavor: Intensely beefy, can absorb marinades extremely well
- Common Uses: Fajitas, stir-fries, steak salads, sandwiches
You may see it labeled as London broil at some supermarkets, although this name technically refers to the method, not the cut itself.
Buying Flank Steak: Tips for Selection
- Look for pieces that are bright red, indicating freshness.
- Choose steaks with visible marbling and little exterior fat.
- Avoid steaks with excessive gristle or a dull brown color.
- Most flank steaks weigh between 1.5 and 2.5 pounds—plan on about half a pound per person.
Prepping Flank Steak: The Key to Tenderness
Since flank steak is lean and muscular, marinating is highly recommended. Marinades not only infuse flavor but also help tenderize the meat. Commonly used ingredients include acidic components (like vinegar, citrus, or wine) and flavorful spices or herbs. Allow at least 30 minutes to 2 hours for marinating in the refrigerator. Avoid marinating longer than 24 hours, or the meat could become mushy in texture.
Simple Flank Steak Marinade Formula
- Acid: Balsamic vinegar, red wine, orange juice, lime juice
- Oil: Olive oil, canola oil
- Seasonings: Garlic, mustard, soy sauce, honey, Worcestershire, fresh herbs, chili powder
Pro Tip: Always pat the steak dry with paper towels before cooking. Moisture on the surface inhibits browning and crisp searing.
How to Cook Flank Steak: Techniques and Temperatures
Flank steak excels with high-heat, fast cooking methods that develop surface char while leaving the center juicy. Here are the top approaches:
1. Grilling Flank Steak
- Preheat your grill on high. Oil the grates to prevent sticking.
- Remove steak from marinade and pat dry. Season both sides with salt and pepper.
- Grill over direct high heat, about 4–6 minutes per side for medium-rare (125–130°F internal temperature).
- For thicker cuts, move steak to indirect heat and continue grilling to desired doneness.
- Let rest, tented with foil, for 5–10 minutes before slicing. Resting helps retain juices.
2. Broiling Flank Steak
- Position oven rack 3–4 inches from the broiler element. Preheat broiler on high.
- Set steak on a foil-lined rimmed baking sheet.
- Broil for 4–6 minutes per side, flipping once halfway through.
3. Pan-Searing Flank Steak
- Heat a cast iron skillet or heavy pan over high heat until nearly smoking.
- Add a tablespoon of oil, then lay the steak flat in the pan.
- Cook 3–5 minutes per side, pressing down for even contact.
Temperature Guide
| Doneness | Remove from Heat | Final Temp After Resting |
|---|---|---|
| Rare | 120–125°F | 125–130°F |
| Medium-Rare | 125–130°F | 130–135°F |
| Medium | 135–140°F | 140–145°F |
Avoid overcooking; flank steak becomes tough and chewy above medium doneness.
Slicing Flank Steak: The Critical Step
Proper slicing is essential. Always slice against the grain (perpendicular to the long muscle fibers) and cut into thin strips, about 1/4 inch thick. This shortens the muscle fibers, making the steak more tender to bite and chew.
How to Find the Grain
- Look for the lines running lengthwise across the steak—it’s very pronounced in flank steak.
- Slice across these lines, not parallel to them.
Top Flank Steak Recipes
Balsamic BBQ Flank Steak
A sophisticated version of grilled flank steak, brushed with a tangy-sweet balsamic barbecue sauce.
- Marinade/Sauce Ingredients: Balsamic vinegar, ketchup, brown sugar, Worcestershire, Dijon mustard, garlic, chipotle in adobo, chile powder, honey, molasses
- Prep: Reduce balsamic vinegar on the stove, then combine with remaining sauce ingredients. Brush steak throughout grilling for sticky, flavorful coating.
- Serving Suggestion: Slice steak and serve open-faced atop toasted bread with melted Monterey Jack cheese and scallions.
5-Ingredient Marinated Flank Steak
This recipe uses a coconut milk and red curry marinade for Asian-inspired flavor. Quickly grilled, then thin-sliced, it’s served over coconut curry rice.
- Marinade Ingredients: Coconut milk, red curry paste, cilantro stems
- Method: Blend coconut milk with curry and cilantro, marinate for 30 minutes, grill 6 minutes per side, let rest, slice thin.
- Serving Suggestion: Plate over coconut rice, garnish with cilantro leaves.
Expert Tips for the Best Flank Steak
- Don’t skip the marinade: It adds flavor and helps break down tough fibers.
- Dry before cooking: Pat out excess marinade for a perfect sear.
- Cook over high heat: Sear for a crisp crust and juicy center.
- Let it rest: Rest the steak after cooking and before slicing.
- Trim wisely: Remove any visible membrane or silver skin before marinating for best results.
Serving Suggestions for Flank Steak
- As the star of fajitas or tacos, served with grilled onions, peppers, and tortillas.
- Thin-sliced for bistro-style steak salads with arugula, cherry tomatoes, and vinaigrette.
- Layered in sandwiches on toasted baguette with cheese and fresh herbs.
- In Asian-inspired stir-fries with crisp vegetables and a soy-ginger glaze.
Frequently Asked Questions (FAQs)
Q: Should flank steak always be marinated?
A: While marinating isn’t required, it is strongly recommended since the acid and seasonings help both flavor and tenderize this lean cut.
Q: Can flank steak be cooked well done?
A: Flank steak should not be cooked beyond medium, as it will become tough and dry. For best results, stick to medium-rare or medium.
Q: What is the difference between flank steak and skirt steak?
A: Both are long, flat cuts, but skirt steak has coarser grain and slightly higher fat content. Flank steak is leaner and thicker. Both benefit from high heat and slicing against the grain.
Q: Can I freeze flank steak?
A: Flank steak freezes well when tightly wrapped. Thaw in the refrigerator and use within three to four months for best quality.
Q: How do I know when flank steak is done?
A: Use an instant-read meat thermometer to check internal temperature. Remove from heat at 125–130°F for medium-rare, as it will rise slightly while resting.
Final Thoughts
With its rich flavor, quick cooking time, and endless versatility, flank steak is a must-have cut for any cook’s repertoire. Remember to marinate, cook hot and fast, and slice thin against the grain for guaranteed tenderness in every bite. Experiment with different flavors and serving methods for a steak dinner that never gets old.
