Flank steak is a cut of beef taken from the abdominal muscles of the cow. It is a relatively long and flat cut of meat that can be challenging to cook properly. When cooked right, flank steak is flavorful, tender and juicy. Here are some tips on the best ways to cook flank steak.
What is Flank Steak?
Flank steak comes from the bottom abdominal area of the cow, just below the loin. It is a thin, flat cut that contains a lot of tough muscle fibers. Because of this, flank steak needs to be cooked carefully to ensure it becomes tender. If cooked incorrectly, it can become chewy and tough.
Due to its leanness, flank steak has a beefier flavor than more tender cuts like ribeye or tenderloin. It can be grilled, pan-seared, braised or used in stir fries. When purchasing flank steak, look for a bright red color with visible marbling or fat content running through it. The fat will help keep the steak moist during cooking.
Cut Across the Grain
One of the most important steps when cooking flank steak is to always slice against the grain of the meat after cooking. The long muscle fibers in flank steak can be chewy when cut parallel to the grain. Cutting across the grain shortens the fibers, resulting in a more tender bite.
Look closely at the steak and identify the direction of the long muscle fibers running through it. Then slice perpendicular to the grain, across the fibers instead of along with them. This simple step makes a huge difference in the tenderness of the final cooked steak.
Marinate Flank Steak
Marinating flank steak is highly recommended to help tenderize and add flavor. The marinade will break down some of the tough muscle fibers. Acidic ingredients like vinegar, wine, yogurt and citrus juice all make excellent marinade bases.
You’ll also want to include herbs, spices, garlic and oil. Try marinades with ingredients like:
- Soy sauce
- Worcestershire sauce
- Red wine vinegar
- Olive oil
- Garlic
- Rosemary
- Thyme
- Chili powder
Let the steak marinate in the fridge anywhere from 2 to 8 hours. The longer it can marinate, the more tender it will become. Be sure to put it in a sealed bag or container.
Cook Over High Heat
The best way to cook flank steak is by searing it over very high heat. This helps develop a nice crust on the exterior while keeping the inside tender and pink. Low, slow cooking can make flank steak tough and rubbery.
Some high-heat cooking methods for flank steak include:
- Grilling – Grill over direct high heat on the barbecue.
- Broiling – Cook under the direct high heat of the broiler in your oven.
- Pan searing – Cook in a very hot cast iron skillet with a little oil.
Cook flank steak for 3-5 minutes per side until it reaches your desired doneness. Do not overcook, as it will become tough and dry. For a medium doneness, an internal temperature of 145°F is ideal.
Let it Rest
After cooking the steak over high heat, it’s crucial to let it rest for 5-10 minutes before slicing and eating. This resting period allows the juices to redistribute through the meat. Without resting, the juices will run out when you slice into it, resulting in a dry steak.
Lightly tent some foil over the steak as it rests to keep it warm. The internal temperature will rise by around 5°F during this time, finishing off the cooking process.
Serve Sliced Thinly Against the Grain
When ready to serve, slice the flank steak very thinly across the grain. This results in short muscle fibers for a tender, easy-to-chew texture. If the steak has been cooked and rested properly, the slices will be juicy and flavorful.
Flank steak tastes delicious served with chimichurri sauce, salsa verde or garlic-herb butter. It pairs well with bright, acidic sauces that cut through the rich meatiness.
Best Cooking Methods for Flank Steak
| Method | Instructions | Cook Time |
|---|---|---|
| Grilling | Grill over high direct heat turning every 2-3 minutes | 8-12 minutes total |
| Broiling | Broil 3-4 inches from heat, flipping halfway | 6-8 minutes total |
| Pan Searing | Heat skillet over high heat then add oil. Cook 2-3 minutes per side. | 4-6 minutes total |
Tips for Cooking Flank Steak
- Always slice against the grain after cooking
- Marinate for 2-8 hours to tenderize
- Use high heat like grilling, broiling or pan searing
- Cook to medium doneness at 145°F internal temperature
- Let steak rest for 5-10 minutes before slicing into it
Conclusion
Flank steak can be a delicious cut of beef when cooked properly. The keys are to cut against the grain, marinate, use high heat, don’t overcook, and let it rest before serving. Searing over high heat like grilling or broiling gives great flavor and tender meat. Slice the flank steak thin across the grain for maximum tenderness. With the right cooking methods, flank steak can be juicy, flavorful and tender.