When it comes to grilling steak, few cuts of beef are as versatile as flank steak. Known for its bold flavor and satisfying chew, this cut has earned its place as a go-to option for everyone from backyard beginners to seasoned pros. Let’s take a closer look into what makes flank steak so special, where it comes from, and how you can make it the star of your next meal.
What Is Flank Steak?
Flank steak comes from the abdominal muscles of the cow, specifically from the area just below the loin and sirloin. This elongated steak is very lean, and has large visible muscle fibers running lengthwise. Unlike some cuts that rely on fat for flavor, because it is so lean, it delivers a rich beef forward flavor with the right amount of chew so you know you are eating a steak.
What Makes Flank Steak Unique?
- Flavor. It’s all about flavor. While it’s not as tender as a filet mignon, its beefiness more than makes up for it.
- Versatility. It’s a true culinary chameleon. Whether you’re grilling, pan-searing, or stir-frying, flank steak can take on the flavors of any sauces or seasonings you throw at it.
- Quick Cooking. Due to its thin, lean shape, this cut benefits from high-heat, quick cooking methods, making it perfect for weeknight meals or fast tailgate prep.
- Sauce and Marinade-Friendly. Its coarse texture creates little “valleys” that absorb seasonings, sauces, and marinades beautifully, enhancing its natural flavor while tenderizing the meat.
How to Work with Flank Steak
Flank steak’s key characteristic is its coarse grain, which runs visibly down the length of the cut. To make the most of this steak, follow these tips:
- Marinate It. Admittedly, I am not big on marinating steak, but this is one of the few exceptions in my book. Use an acidic marinade with ingredients like lime juice, vinegar, or soy sauce. These help to break down the muscle fibers and infuse flavor to every nook and cranny of the steak.
- Cook It Hot and Fast. Whether on the grill or stovetop, cook over high heat to quickly sear the outside while keeping the inside juicy. This will create a caramelized crust that will add an additional layer of flavor
- Slice It Right. This is probably the most important step when cooking flank steak! After cooking, let the steak rest for 5–10 minutes, then slice it thinly against the grain. This shortens the muscle fibers of the steak resulting in a tender bite, slice it the wrong way and you will spend more time chewing then you did cooking.
Why Flank Steak Deserves a Spot on Your Grill
Flank steak is the ultimate crowd-pleaser: flavorful, versatile, and easy to prepare. Whether you’re hosting a cookout or whipping up a quick dinner for the family, this cut offers endless possibilities. With just a little prep and the right cooking technique, you can turn this humble cut into a masterpiece that leaves everyone wanting more.
Fire up your grill and give flank steak a try. It’s a winning play in any griller’s playbook!
Where Can I find It?
You should be able to find it at any grocery store or butcher shop, but for the best quality flank steak, I turn to American wagyu from Snake River Farms.
Other recipes you can pair with it:
Sauces:
- Mushroom Cream Sauce
- Italian Salsa Verde
- Miso Compound Butter
- Cherry Pepper Relish
- Scorpion Sauce
- Gorgonzola Cream Sauce
- Pomegranate Chimichurri
