Beef Flank Steak
Flank steak is a lean, well-exercised cut from the cow's lower abdomen, valued for its deep beefy flavor and its long muscle fibers, which make marinating and careful slicing especially important.
How to buy
Look for a flat, evenly thick cut with a deep red color and minimal visible fat; flank steak has little marbling, so its tenderness depends heavily on how it's cooked and sliced rather than fat content. It's often sold with the grain visible running lengthwise down the steak, which is useful to note for slicing later.
How to store
Refrigerate raw flank steak and use within three to five days, or freeze for up to six months. Marinating for a few hours to overnight both adds flavor and helps tenderize the lean muscle fibers. Cook to 130-135°F for medium-rare and always slice thinly against the grain to shorten the muscle fibers and keep each bite tender.
Culinary profile
- Flavor
- Intensely beefy with a slightly coarser, more mineral flavor than fattier cuts like ribeye, since it carries little marbling to mellow it; marinades with acid and salt both season it and help break down its fibers.
- Texture
- Noticeably chewy if sliced with the grain or cooked past medium, but tender and satisfying when sliced thin against the grain; the long muscle fibers make slicing technique more important here than for almost any other cut.
- Aroma
- A deep, beefy smell when raw, intensifying into a roasted, caramelized aroma once seared or grilled hot.
How to prepare
- Marinated — Soaked in acid, oil, and spices for hours to add flavor and tenderize.
- Grilled — Cooked hot and fast over direct heat, best to medium-rare.
- Sliced thin against the grain — Cut perpendicular to the muscle fibers for maximum tenderness.
- Stuffed and rolled — Pounded thin, filled, rolled, and cooked slowly, as in braciole or pinwheels.
Classic dishes
American
- London broil — Marinated flank steak broiled or grilled whole, then sliced thin against the grain.
Italian
- Flank steak pinwheels — Pounded flank steak rolled around herbs, cheese, or cured meat and roasted.
Mexican
- Carne asada — Citrus-and-chile marinated flank steak grilled hot and sliced thin for tacos.
- Flank steak fajitas — Marinated, grilled flank steak sliced and served with peppers, onions, and tortillas.
- Flank steak tacos — Grilled, sliced flank steak tucked into tortillas with salsa and onion.
Chinese
- Beef stir-fry — Thin-sliced flank steak stir-fried quickly with vegetables in a savory sauce.
- Beef and broccoli — Thin-sliced flank steak stir-fried with broccoli in a savory brown sauce.
Thai
- Beef satay — Thin strips of marinated flank steak skewered and grilled, served with peanut sauce.
- Thai beef salad (nam tok) — Grilled, sliced flank steak tossed with lime, fish sauce, chile, and herbs.
Korean
- Bulgogi — Thin-sliced flank marinated in a sweet soy-garlic sauce and grilled or pan-seared.
Vietnamese
- Vietnamese grilled beef (bò nướng) — Marinated flank steak grilled and served over rice noodles or in a salad.
Spanish
- Flank steak with chimichurri — Grilled steak served with a bright, garlicky herb and vinegar sauce.
Middle Eastern
- Flank steak shawarma — Thin-sliced, spiced flank steak roasted and wrapped in flatbread.
- Grilled flank steak with chermoula — Steak marinated in a bright herb and spice paste, then grilled.
Caribbean
- Jerk flank steak — Flank steak marinated in spicy allspice-scotch bonnet seasoning and grilled.
Substitutions
- Sirloin Steak — A less fibrous, slightly more tender substitute; needs less marinating time but has a milder flavor.