Flank steak is a popular, flavorful cut of beef that offers great versatility in the kitchen. While it’s affordable and lean, it also requires careful preparation and cooking to prevent it from becoming tough. The key to cooking the perfect flank steak is choosing the right high-heat method and slicing it correctly. Whether you’re grilling, pan-searing, or broiling, this guide will walk you through the best methods to get tender and juicy results every time.
In this article, we’ll explore the different cooking methods for flank steak, tips on preparation, common mistakes to avoid, and how to properly serve it. You’ll also learn how to use marinades to enhance flavor and how slicing against the grain is critical to achieving maximum tenderness.
What is Flank Steak?
Flank steak comes from the cow’s abdominal muscles. This flat, lean cut has long muscle fibers and little fat, which gives it a distinct texture. Because of its natural toughness, it benefits from high-heat, quick cooking methods that prevent it from overcooking. Overcooking flank steak can lead to a chewy, tough result, which is why it’s essential to cook it to medium-rare at most.
Unlike fattier cuts such as ribeye or strip steak, flank steak is praised for its intense beefy flavor. It’s often used in stir-fries, fajitas, tacos, or served alongside vegetables. While it can be more challenging to cook than other steaks, mastering this cut can yield delicious results.
Want to know more about how different cuts of beef compare in terms of cooking techniques? Check out our guide on the best cuts of steak for grilling.
Preparing Flank Steak for Cooking
Before you cook your flank steak, taking the time to prepare it properly is essential for achieving the best flavor and texture.
1. Bring the Steak to Room Temperature
Allow your steak to come to room temperature before cooking. Cold meat placed on a hot grill or pan will cook unevenly, leading to an overcooked exterior and an undercooked interior. Let the steak sit out for about 30 minutes to ensure even cooking throughout.
2. Pat the Steak Dry
Using a paper towel, pat the surface of the steak to remove any excess moisture. This is important for creating a good sear during cooking. Moisture on the surface of the meat will create steam, which prevents the steak from developing a crispy crust.
3. Season or Marinate the Steak
Flank steak pairs well with marinades that help tenderize it while adding flavor. You can also season it with salt and pepper if you prefer a simpler approach.
Popular marinades include:
- Soy sauce and garlic: A savory mix that complements the beef’s natural flavors.
- Citrus and herbs: The acidity of citrus fruits like lime or lemon tenderizes the meat while adding a fresh, zesty flavor.
- Balsamic vinegar and honey: A sweet and tangy marinade that enhances the steak’s richness.
Marinating the steak for at least 2 hours (or overnight) will help break down its muscle fibers, resulting in a more tender bite. If you’re looking for more ideas on marinades and seasonings, our guide on how to season meat perfectly has tips that can be applied to steak and other proteins.
The Best Methods to Cook Flank Steak
Flank steak should be cooked quickly at high heat. Below, we explore the most effective ways to cook this cut of beef.
1. Grilling
Grilling is one of the best methods for cooking flank steak because it imparts a charred, smoky flavor that pairs beautifully with the meat’s beefy taste.
How to Grill Flank Steak:
- Preheat your grill to high heat (450-500°F).
- Place the steak directly over the flames and cook for 3-5 minutes per side, depending on the thickness of the steak.
- Use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be between 130-135°F.
- Remove the steak from the grill and let it rest for at least 5 minutes before slicing.
Grilling flank steak is ideal for summer barbecues or quick weeknight dinners. If you’re looking for other ideas on what to grill, check out our guide on the best things to cook on a flat-top grill.
2. Broiling
Broiling is a great alternative to grilling, especially when cooking indoors. The intense heat from the broiler mimics the effect of grilling by searing the meat quickly at high temperatures.
How to Broil Flank Steak:
- Preheat the broiler on high.
- Place the steak on a broiler pan about 4-6 inches from the heat source.
- Broil the steak for 5-7 minutes on each side, depending on its thickness.
- Remove the steak and allow it to rest for 5-10 minutes before slicing.
Broiling offers an easy way to cook flank steak in the oven without losing any flavor.
3. Pan-Searing
Pan-searing is quick, easy, and ideal for creating a nice crust on the steak. This method works well for those who prefer cooking indoors but still want a beautifully seared exterior.
How to Pan-Sear Flank Steak:
- Heat a cast iron skillet over high heat and add a small amount of oil.
- When the oil is shimmering, place the steak in the pan and sear for 3-4 minutes on each side until browned.
- If desired, add a knob of butter and fresh herbs (such as thyme or rosemary) during the last minute of cooking for extra flavor.
Pan-searing is also a great technique for cooking other cuts of steak. You can explore our pepper steak recipe for additional tips on how to achieve a tender and flavorful result.
4. Sous-Vide Method
The sous-vide method ensures even cooking and allows you to control the exact doneness of your steak. This technique involves vacuum-sealing the steak in a bag and cooking it in a water bath at a consistent temperature.
How to Sous-Vide Flank Steak:
- Set the water bath to 130°F for medium-rare doneness.
- Vacuum-seal the steak and submerge it in the water bath for 1-2 hours.
- After cooking, quickly sear the steak in a hot pan for about 1 minute on each side to develop a crust.
Sous-vide is the perfect technique for cooking flank steak to precise temperatures, ensuring a tender, juicy steak every time.
How to Slice Flank Steak Correctly
Slicing flank steak correctly is crucial to keeping it tender. Because flank steak has long muscle fibers, slicing against the grain helps break them down, making the steak easier to chew.
How to Slice Flank Steak:
- Let the steak rest for at least 5-10 minutes after cooking. This helps the juices redistribute within the meat.
- Find the grain (the direction in which the muscle fibers run) and slice thinly against the grain to shorten the fibers.
Slicing properly is essential for maximizing tenderness. For more tips on cutting and cooking different meats, explore our guide to slicing techniques.
Common Mistakes to Avoid When Cooking Flank Steak
Even with the right techniques, common mistakes can lead to tough or overcooked flank steak. Here’s how to avoid them:
1. Overcooking the Steak
Flank steak should be cooked quickly at high heat to prevent it from becoming tough. Aim for an internal temperature of 130-135°F for medium-rare. Anything beyond this temperature can cause the steak to dry out.
2. Not Letting the Steak Rest
After cooking, let the steak rest for about 5-10 minutes before slicing. Cutting too soon can cause the juices to escape, leaving the meat dry.
3. Slicing with the Grain
Always slice against the grain to make the steak more tender. Slicing with the grain leaves the long muscle fibers intact, resulting in a tougher chew.
Popular Flank Steak Marinades
Marinating flank steak not only enhances the flavor but also helps tenderize the meat. Here are some popular marinade combinations:
1. Soy Sauce and Garlic
A simple and savory marinade that complements the beef’s natural flavors, perfect for grilling or broiling.
2. Citrus and Herbs
The acidity in citrus fruits like lime or lemon helps break down the tough fibers in the meat, making it more tender while adding a zesty flavor.
3. Balsamic Vinegar and Honey
This sweet and tangy marinade enhances the steak’s richness and works beautifully for pan-searing or broiling.
Serving Suggestions for Flank Steak
Flank steak is incredibly versatile and can be used in a variety of dishes. Here are some of our favorite serving ideas:
1. Fajitas or Tacos
Thinly sliced flank steak is perfect for fajitas or tacos, especially when paired with grilled vegetables and fresh salsa.
2. Steak Salads
Top a bed of fresh greens with sliced steak for a protein-packed salad.
3. Steak Sandwiches
Layer thinly sliced steak on a toasted baguette with arugula and a drizzle of balsamic glaze for a gourmet steak sandwich.
Frequently Asked Questions (FAQs)
1. What is the Best Internal Temperature for Flank Steak?
For medium-rare, aim for an internal temperature of 130-135°F.
2. How Can I Make Flank Steak More Tender?
Use a marinade, avoid overcooking, and always slice against the grain.
3. How Long Should I Let Flank Steak Rest Before Slicing?
Let the steak rest for about 5-10 minutes to retain the juices.
4. Is Flank Steak the Same as Skirt Steak?
No, while both are lean cuts, skirt steak is slightly fattier and has more intense flavor, while flank steak is leaner and can be tougher if not cooked properly.
Conclusion
Cooking flank steak to perfection requires the right techniques and attention to detail. Whether you choose to grill, broil, or pan-sear, the key to success is using high heat, slicing against the grain, and avoiding overcooking. With the methods and tips outlined in this guide, you can confidently cook a tender, flavorful flank steak that will impress every time.
For more delicious steak recipes and cooking ideas, check out our ultimate guide to steak recipes for even more inspiration!