What is Flank Steak? Complete Guide to This Flavorful Cut
Everything you need to know about flank steak - where it comes from, how to cook it, best marinades, and why proper slicing technique matters
Chef Steven Harty
Professional Chef
30+ years experience
30+ years professional experience, trained under Rick Bayless. Specializes in precision cooking.
Education
Culinary Training under Chef Rick Bayless
Quick Answer
Flank steak is a lean, flavorful cut from the cow's abdominal muscles. It's best marinated and grilled, then sliced thin against the grain for maximum tenderness. Perfect for carne asada, fajitas, and stir-fries.
Understanding Flank Steak
Where It Comes From
Flank steak comes from the lower chest/abdominal area of the cow, below the loin. It's a hardworking muscle, which makes it lean and flavorful but naturally tough if not prepared correctly.
→ Location: Abdominal muscles, one per cow
Physical Characteristics
Long, flat cut with distinct visible grain running lengthwise. Typically 1-2 pounds, about 1 inch thick, 12 inches long. Very lean with minimal marbling.
→ Size: 1-2 lbs, feeds 4-6 people
Why It's Popular
Intense beefy flavor at a moderate price point. Versatile for multiple cuisines (Mexican, Asian, American). Quick-cooking when done right.
→ Price: $8-12/lb (less than ribeye, more than chuck)
Key Characteristics
- ✓ Long muscle fibers running lengthwise
- ✓ Very lean with almost no fat marbling
- ✓ Intense beef flavor
- ✓ Must be sliced against the grain
- ✓ Benefits greatly from marinating
- ✓ Quick-cooking at high heat
Flank Steak vs Other Cuts
| Cut | Location | Fat Content | Price/lb | Best Use | Grain |
|---|---|---|---|---|---|
| Flank Steak | Abdomen | Very lean | $8-12 | Grilling, stir-fry | Lengthwise |
| Skirt Steak | Diaphragm | More marbling | $10-15 | Fajitas, tacos | Crosswise |
| Hanger Steak | Diaphragm | Moderate | $12-18 | Grilling | V-shaped |
| Sirloin | Hip area | Lean | $8-14 | Grilling, roasting | Varies |
| Ribeye | Rib section | High marbling | $15-25 | Grilling, pan-sear | Diagonal |
💡 Flank vs Skirt - Key Difference
Flank is thicker and wider with grain running lengthwise. Skirt is thinner, longer, with grain running across. Both benefit from marinades and must be sliced against grain.
Best Ways to Cook Flank Steak
Grilling
Most PopularBest for: Summer BBQ, steak fajitas, meal prep
- • Marinate 2-24 hours for tenderness
- • Remove from fridge 30 minutes before cooking
- • Preheat grill to high heat (450-500°F)
- • Grill 4-6 minutes per side for medium-rare
- • Rest 10 minutes, slice AGAINST the grain
Temperature: 130-135°F internal for medium-rare
Pan-Searing
Year-RoundBest for: Quick weeknight dinner, no grill access
- • Pat steak completely dry with paper towels
- • Heat cast iron skillet until smoking hot
- • Sear 4-5 minutes per side, don't move
- • Finish in 400°F oven if needed (thick cuts)
- • Rest 10 minutes before slicing thin
Tip: Open windows, use exhaust fan (smoky!)
Stir-Fry
Asian-StyleBest for: Quick meals, Asian cuisine, using leftovers
- • Slice raw flank steak very thin against grain
- • Marinate 30 minutes in soy-based sauce
- • Cook in batches over highest heat
- • 2-3 minutes total cooking time
- • Remove immediately when done
Key: Super hot wok, don't overcrowd pan
Broiling
Indoor AlternativeBest for: Winter cooking, apartment living
- • Position rack 3-4 inches from broiler
- • Preheat broiler on high 10 minutes
- • Broil 4-6 minutes per side
- • Watch carefully to prevent burning
- • Rest and slice against grain
Result: Charred exterior, juicy interior
Popular Flank Steak Recipes
Carne Asada
Classic Mexican grilled beef, marinated in citrus and spices, perfect for tacos and burritos.
- Marinade: Lime juice, orange juice, garlic, cumin, cilantro
- Cooking: High heat grill, 4-5 minutes per side
- Serving: Slice thin, serve in warm tortillas
- Toppings: Onions, cilantro, lime, salsa verde
Origin: Northern Mexico street food staple
Asian Steak Salad
Grilled flank steak over mixed greens with Asian-inspired dressing.
- Marinade: Soy sauce, ginger, sesame oil, garlic
- Cooking: Grill to medium-rare, slice thin
- Serving: Over mixed greens with vegetables
- Dressing: Soy-ginger vinaigrette, sesame seeds
Perfect for: Meal prep, light summer dinner
Steak Fajitas
Sizzling Tex-Mex favorite with peppers and onions.
- Marinade: Lime juice, cumin, chili powder, garlic
- Cooking: Grill or pan-sear with vegetables
- Serving: Warm flour tortillas, guacamole, sour cream
- Sides: Rice, beans, chips and salsa
Tip: Cook vegetables separately from steak
Beef Stir-Fry
Quick Chinese restaurant-style dish with vegetables.
- Marinade: Soy sauce, cornstarch, rice wine
- Cooking: High heat wok, 2-3 minutes total
- Serving: Over rice or noodles
- Sauce: Oyster sauce, garlic, ginger
Key: Slice thin, cook fast, high heat
Best Marinades for Flank Steak
🇲🇽 Mexican-Style
- • ½ cup lime juice
- • ¼ cup orange juice
- • 4 cloves garlic, minced
- • 2 tsp cumin
- • ¼ cup cilantro
- • ¼ cup olive oil
- • 1 tsp chili powder
Marinate: 2-8 hours
🍜 Asian Soy
- • ⅓ cup soy sauce
- • 2 tbsp brown sugar
- • 2 tbsp sesame oil
- • 3 cloves garlic, minced
- • 1 tbsp fresh ginger
- • 2 tbsp rice vinegar
Marinate: 4-24 hours
🍷 Classic Red Wine
- • ½ cup red wine
- • ¼ cup olive oil
- • 3 cloves garlic, minced
- • 2 tbsp balsamic vinegar
- • 1 tbsp Worcestershire
- • Fresh rosemary & thyme
Marinate: 2-12 hours
🔑 Marinating Tips
- • Use acid (citrus, vinegar, wine) to tenderize
- • Don't marinate over 24 hours (texture gets mushy)
- • Save some marinade for basting (don't reuse raw marinade)
- • Pat dry before cooking for better searing
Buying and Storing Flank Steak
What to Look For
- Color: Deep red color, no gray or brown
- Smell: Fresh, mild beef aroma
- Texture: Firm, not slimy
- Trimming: Minimal silver skin (can trim at home)
- Size: 1-2 lbs for most recipes
Best buy: Whole untrimmed (cheaper, you trim)
Storage Guidelines
- Refrigerator: 3-5 days in original packaging
- Freezer: 6-12 months vacuum sealed
- Thawing: 24 hours in refrigerator
- Marinating: In refrigerator, never room temp
- Cooked: 3-4 days refrigerated
Tip: Slice before freezing for quick stir-fry
Related Food Knowledge
Frequently Asked Questions
What is flank steak best used for?
Flank steak is best for grilling, stir-fries, fajitas, carne asada, and any recipe where you'll slice the meat thin against the grain. It's perfect for marinated dishes and high-heat cooking methods.
Do you have to marinate flank steak?
While not required, marinating flank steak for 2-24 hours significantly improves tenderness and flavor. The acids in marinades help break down tough muscle fibers. At minimum, season generously with salt and pepper.
How do you know which way the grain runs on flank steak?
Look for the long parallel lines running the length of the steak - that's the grain. On flank steak, the grain runs lengthwise (the long way). Always slice perpendicular to these lines for maximum tenderness.
What temperature should flank steak be cooked to?
Cook flank steak to 130-135°F for medium-rare or 135-145°F for medium. Don't cook past medium or it becomes tough and chewy. Use an instant-read thermometer for accuracy.
Can you substitute flank steak for other cuts?
Yes, skirt steak is the closest substitute. Hanger steak, sirloin tips, or tri-tip also work. For stir-fries, you can use sirloin or ribeye. Any recipe calling for thin-sliced beef can use flank steak.
Chef Steven Harty
Professional Chef | 30+ Years Experience
Chef Harty brings over 30 years of professional culinary experience, having trained under renowned chef Rick Bayless. He specializes in precision cooking and measurement accuracy, ensuring all our cooking conversions and ingredient calculations are tested and verified in real kitchen conditions.
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