Flank steak is a versatile, flavorful cut of beef that is commonly used in a wide variety of dishes—from fajitas and stir-fries to grilled steak and slow-cooked meals. However, it’s also known for being tougher than other cuts of beef, and many people wonder: Does flank steak get tender the longer you cook it?
The answer to this question is both yes and no, depending on the cooking method you use. In this comprehensive guide, we’ll explore everything you need to know about preparing flank steak, including the science behind its tenderness, the best cooking techniques, and how to avoid common mistakes that can make your steak tough.
What is Flank Steak?
Flank steak comes from the lower abdominal muscles of the cow. This area is well-exercised, which makes the steak lean but also tougher than other cuts like ribeye or filet mignon. Flank steak is flat and relatively thin, with long, visible muscle fibers that contribute to its chewy texture when not cooked properly.
Despite its tougher nature, flank steak is highly valued for its rich, beefy flavor. It’s also a relatively affordable cut of meat, making it a favorite for budget-conscious cooks who want to enjoy a flavorful meal without spending a fortune. Because it’s lean, flank steak benefits from marinades and specific cooking techniques that help to tenderize it and bring out its natural flavors.
To learn more about how to properly tenderize your meat before cooking, check out this detailed guide on how to properly marinate flank steak.
Flavor Profile
One of the key reasons flank steak is so popular is its bold, beefy flavor. Unlike fattier cuts of beef that rely on marbling for flavor, flank steak has a more concentrated taste due to its lean composition. This makes it a great candidate for marinades, which can further enhance its flavor by adding sweet, savory, or tangy elements.
Flank steak is commonly used in Latin American dishes like fajitas, carne asada, and tacos, but it’s also versatile enough to be used in Asian stir-fries or even classic American grilled dishes. Its flavor stands up well to strong seasonings like garlic, cumin, soy sauce, and chili powder.
Muscle Structure and Why It Matters
The structure of flank steak is what makes it both delicious and tricky to cook. The steak is made up of long muscle fibers that run parallel to each other. These fibers are what give flank steak its chewy texture when cooked improperly. Understanding how to handle these muscle fibers is essential for achieving tenderness.
The key to making flank steak tender lies in how you slice it after cooking. The direction in which you slice the steak—against the grain—is crucial. When you cut perpendicular to the muscle fibers, you shorten them, which makes the steak much easier to chew. If you slice the steak with the grain, the long fibers remain intact, resulting in a tougher, chewier bite.
If you’re unsure about how flank steak differs from other cuts, check out this helpful guide on the difference between flank steak and skirt steak to clear up any confusion.
Does Flank Steak Get Tender the Longer You Cook It?
The answer to this question depends on the cooking method you choose. Flank steak can become more tender the longer you cook it, but only when using specific low-and-slow cooking techniques. On the other hand, overcooking flank steak at high heat can make it tougher.
High-Heat Cooking (Grilling or Pan-Searing)
When cooking flank steak at high heat, the goal is to cook it quickly and to a specific doneness. Grilling or pan-searing are two common high-heat methods used for flank steak. However, cooking it for too long at high heat will make the steak tougher. This is because the muscle fibers contract under intense heat, causing the steak to lose moisture and become dry.
- Grilling Flank Steak: Flank steak is perfect for grilling because it develops a nice, charred exterior while maintaining its flavor and tenderness inside. To achieve a tender result, the steak should be cooked medium-rare (130-135°F). For a steak that is about 1 inch thick, this translates to roughly 4-5 minutes per side on a hot grill.
- Pan-Searing Flank Steak: Pan-searing works similarly to grilling, where the high heat quickly sears the outside of the steak, locking in moisture. Again, the key is to cook it for just a few minutes on each side to avoid overcooking. A good cast-iron skillet is ideal for this technique, as it holds heat well and creates a beautiful crust.
When using high-heat methods, it’s important to let the steak rest for at least 5-10 minutes after cooking. This allows the juices to redistribute throughout the steak, keeping it moist and tender. Cutting into the steak too soon will cause the juices to run out, leaving you with a dry piece of meat.
Low-and-Slow Cooking (Braising or Slow-Cooking)
On the other hand, low-and-slow cooking methods like braising or slow-cooking are ideal for making flank steak tender over a longer period. When cooked at a lower temperature for an extended time, the connective tissues in the meat break down, resulting in a tender, juicy texture.
- Braising: Braising involves searing the steak first to develop flavor, then cooking it in a liquid such as beef broth, wine, or tomato sauce at a low temperature for a few hours. This method allows the meat to slowly absorb the flavors of the braising liquid while becoming tender. Braising typically takes 2-3 hours in an oven set at 300°F.
- Slow-Cooking: Using a slow cooker is another great way to tenderize flank steak. You can place the steak in the slow cooker along with your choice of liquid—beef broth, wine, or even a rich sauce—and let it cook on low for 6-8 hours. The result is incredibly tender, fall-apart meat that’s perfect for dishes like tacos, burritos, or even shredded beef sandwiches.
So, does flank steak get more tender the longer you cook it? Yes, but only with low-and-slow cooking methods. Cooking it quickly at high heat for too long will result in a
tougher steak.
The Importance of Marinades for Tender Flank Steak
One of the best ways to tenderize flank steak before cooking is by using a marinade. A marinade not only adds flavor but also helps to break down the tough muscle fibers in the steak. Marinades typically consist of three key components: acid, oil, and seasoning.
Why Marinades Work
The acid in a marinade—such as vinegar, lemon juice, or lime juice—helps to chemically break down the tough fibers in the meat. This makes the steak more tender and flavorful. Oil, on the other hand, helps to keep the steak moist during cooking. And seasoning, which can include ingredients like garlic, cumin, chili powder, soy sauce, and fresh herbs, adds depth of flavor.
A flank steak should ideally marinate for at least 2 hours, but no longer than 24 hours. Marinating it for too long can cause the muscle fibers to break down too much, resulting in a mushy texture. After marinating, be sure to pat the steak dry before cooking to get a good sear.
Here’s a basic marinade recipe that works well with flank steak:
Flank Steak Marinade Recipe
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Mix all ingredients in a bowl and place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s fully coated. Marinate in the refrigerator for at least 2 hours, turning the steak halfway through to ensure even marination.
Best Cooking Methods for Flank Steak
Now that you know how to tenderize flank steak and the importance of slicing it correctly, let’s take a look at the best ways to cook it.
1. Grilling
Grilling is one of the most popular methods for cooking flank steak, as the high heat caramelizes the surface of the meat and creates a delicious, smoky flavor. Flank steak should be grilled over high heat for a short amount of time to avoid overcooking.
Grilling Instructions:
- Preheat your grill to high heat (450-500°F).
- Remove the steak from the marinade and pat it dry with paper towels.
- Place the steak on the hot grill and cook for 4-5 minutes per side, depending on the thickness of the steak.
- Use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.
Grilled flank steak pairs well with grilled vegetables, a side of rice, or in tacos and fajitas.
2. Pan-Searing
If you don’t have access to a grill, pan-searing is a great alternative. Pan-searing creates a nice crust on the steak while keeping the inside tender and juicy. A cast-iron skillet is ideal for this method because it holds heat well.
Pan-Searing Instructions:
- Heat a cast-iron skillet over high heat until it’s smoking hot.
- Add a small amount of oil to the skillet.
- Sear the steak for 4-5 minutes on each side, depending on thickness.
- Use a meat thermometer to check for an internal temperature of 130-135°F for medium-rare.
- Let the steak rest before slicing against the grain.
Pan-seared flank steak can be served with potatoes, rice, or used in steak sandwiches.
3. Braising
Braising is a fantastic way to cook flank steak if you want it to be tender enough to fall apart. The combination of browning the steak first and then slow-cooking it in a flavorful liquid results in a tender, juicy steak.
Braising Instructions:
- Preheat your oven to 300°F.
- Heat a large, oven-safe pot over medium-high heat and sear the steak on both sides until browned.
- Add beef broth, wine, or tomato sauce to the pot, along with aromatics like onions and garlic.
- Cover the pot and transfer it to the oven. Braise for 2-3 hours, checking occasionally to ensure the steak stays moist.
- Let the steak rest before slicing against the grain.
Braising works wonderfully for shredded beef dishes, such as tacos, enchiladas, or stews.
4. Slow Cooking
Using a slow cooker is one of the easiest ways to cook flank steak. Simply place the steak in the slow cooker along with your choice of liquid (such as broth or wine), set it on low, and let it cook for 6-8 hours.
Slow-Cooking Instructions:
- Place the steak in the slow cooker with beef broth, wine, or sauce.
- Cook on low for 6-8 hours, or until the meat is tender and easily shredded.
- Let the steak rest before slicing or shredding.
Slow-cooked flank steak is perfect for dishes like beef tacos, burritos, or even served over rice with a rich sauce.
Common Mistakes to Avoid When Cooking Flank Steak
Cooking flank steak may seem straightforward, but there are a few common mistakes that can result in a tough, dry steak. Here are some tips to ensure success:
1. Overcooking
Flank steak is best cooked to medium-rare (130-135°F). Cooking it beyond this temperature will cause the muscle fibers to contract, resulting in a tough texture. Use a meat thermometer to check for doneness, and always err on the side of undercooking rather than overcooking.
2. Slicing with the Grain
Slicing with the grain is a common mistake that results in tough, chewy steak. Always slice against the grain, meaning you should cut perpendicular to the direction of the muscle fibers. This shortens the fibers and makes the steak much more tender.
3. Skipping the Resting Period
After cooking, always let the steak rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful result. Cutting into the steak too soon will cause the juices to run out, leaving you with a dry steak.
Conclusion
So, does flank steak get tender the longer you cook it? The answer is yes, but only when using low-and-slow cooking methods like braising or slow-cooking. When cooked quickly over high heat, flank steak is best served medium-rare to retain its tenderness. Whether you’re making fajitas, tacos, or steak sandwiches, understanding how to properly cook and slice flank steak will ensure you get the best results every time.
Want to learn more about different cuts of beef and how they compare? Be sure to check out this complete guide to beef cuts to deepen your understanding of various beef options and how to cook them.
By following these tips and techniques, you can enjoy perfectly cooked flank steak every time—whether you’re grilling, braising, or using a slow cooker. Enjoy your delicious, tender steak!