How to Cook Flank Steak

If you’re wondering what that delicious sliced beef in your steak fajitas is, look no further than flank steak, which is one of the most popular types of steak to add to Mexican dishes, steak salads, and steak sandwiches. 

This thin steak may not look as enticing as others when left whole, but looks are sometimes overrated. When cooked properly, flank steak might just become one of your new favorite kinds of steak.

What is Flank Steak?

Though often confused with flat iron steak, flank steak is its own cut of beef. These cuts do look similar, taste similar, and are even used in many of the same ways. However, flank steak tends to be heavier, wider, and thicker than flat iron steak. Therefore, it’s also usually a little more tender.

Still, it’s tougher to chew than some other steaks, so flank steak benefits from long, slow cooking on low heat to help tenderize it. 

Flank steak comes from the flank section of a cow, which sits under the short loin and bottom sirloin. Because this area is exercised a lot as a cow moves, it’s muscle-filled, which contributes to its not-so-tender texture. 

Tips and Tricks to Cooking Flank Steak

Flank steak is flavorful, lean, and versatile, but it needs a little attention to cook it just right. These tips will help you get the best texture and taste whether you’re grilling, broiling, or pan-searing.

• Season thoughtfully: A simple sprinkle of salt and pepper on both sides works well, especially if you’re planning to use a sauce later. For more flavor, use a bold spice rub or baste the steak with barbecue sauce while it cooks. Try a chili-lime rub for tacos or fajitas to match the dish’s flavor profile.
• Marinate for tenderness: Flank steak really shines after a long marinade. It helps break down the muscle fibers and adds flavor throughout. Use a sweet and tangy marinade, like a balsamic-based marinade, and let the steak sit in the fridge overnight for the best results.
• Slice against the grain: Always cut flank steak thinly against the grain to keep each bite tender and easy to chew.

How to Make Sure Flank Steak Cooks Evenly

It’s common for one end of flank steak to be thicker than the other. Unfortunately, that can lead to an uneven cook if you don’t prep before cooking. The best way to avoid uneven cooking with flank steak is to use a meat mallet to tenderize the thicker end. This will give the steak a more uniform thickness throughout. Also, make sure you don’t overcrowd your pan or grill. Leave plenty of space around the steak for it to cook evenly on both sides. 

The Best Way To Cook Juicy, Tender Flank Steak

Flank steak is a lean, muscular cut, so the trick to keeping it tender is a fast, high-heat cook. Long cooking times can make flank steak tough and chewy, but a quick cook helps the steak stay juicy while locking in flavor. It doesn’t matter whether you grill, broil, or pan-sear your flank steak; aim for just a few minutes per side to build a good sear without overcooking the inside. Then, let it rest after cooking to keep juices from draining out when you slice it. 

An exception here is braised flank steak, which we explain how to make in the following section. This method uses low heat and moisture over a longer period to break down tough fibers, resulting in a fork-tender steak. It’s a great option when you want a richer, slow-cooked dish packed with flavor.

The Best Methods of Cooking Flank Steak

Take your pick — you can cook flank steak on the grill, in the oven, or in a pan. Before you do, season your steak generously with salt on each side. Then, allow it to sit at room temperature for about 45 minutes before cooking.

Here’s how to cook flank steak:

On the Grill

• Brush grill grates with oil. Preheat the grill to high heat.
• Sprinkle salt and pepper on both sides of the steak.
• Place the steak on the grill, and sear for 2-3 minutes. Flip with tongs and sear the other side for another 2-3 minutes.
• If needed, continue cooking on a low-heat area of the grill for another minute or two until the desired doneness level is reached.
• Transfer to a plate and rest for five minutes before serving.

Grilling Flank Steak on Skewers

flank steak is great for grilled skewers because it’s thin and easily threadable. To make steak skewers, season your steak as desired. Then, cut it into thin strips along the grain. Thread each strip onto a skewer. Place the steak skewers on the grill, cooking for one minute before rotating the skewers a quarter turn. Continue until all sides are nicely seared. Rest for 2-3 minutes before serving.

On the Stove

• Preheat a cast-iron skillet with one tablespoon of oil over medium-high heat.
• Season flank steak as desired.
• Place the steak in the pan, searing for 2-3 minutes on each side. If you need a higher level of doneness, lower the heat, and cook for another 1-2 minutes.
• Transfer steaks to a plate tented with foil to rest for 5-10 minutes.

In the Oven (Braised)

• Preheat the oven to 325 degrees.
• Season flank steak with salt and pepper on both sides. In a large oven-safe skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the steak for 2-3 minutes per side until browned. Remove the steak and set aside.
• Add sliced onions, garlic, and a pinch of red pepper flakes to the pan. Sauté for 2-3 minutes, then pour in one cup of beef broth and ½ cup of red wine or balsamic vinegar to deglaze the pan.
• Return the steak to the pan with the liquid. Cover tightly with a lid or foil and transfer to the oven.
• Braise for 1½ to 2 hours, or until the steak is fork-tender.
• Remove from the oven and let rest for 10 minutes before slicing against the grain. Spoon pan juices over the top before serving.

Reverse Sear Method for Flank Steak

• Preheat the oven to 225 degrees. Line a baking tray with foil, and brush with oil.
• Transfer steaks to the tray and season them as desired.
• Bake on the middle oven rack for 20-25 minutes, until the steaks reach an internal temperature of 120 degrees for medium-rare. Cook a little longer for higher levels of doneness.
• Preheat a cast-iron skillet to medium-high with one tablespoon of oil.
• Transfer the steaks to the skillet, searing for 1-2 minutes on each side.
• Move steaks to a clean plate. Tent it with foil, and rest for 5-10 minutes.

Flank Steak Sous Vide 

• Heat a water bath or precision cooker to 130 degrees.
• Place marinated flank steaks into a sealable bag with your choice of fresh herbs. Seal the bag, ensuring that you remove as much air as possible.
• Add the bag to the water bath so that the steak is completely submerged.
• Allow to cook for 1 ½-2 hours. 
• Preheat a cast-iron skillet with a tablespoon of oil to medium-high heat. Sear on each side for 1-2 minutes.
• Rest on a foil-tented plate for five minutes. Enjoy!

Broiled

• Preheat the broiler and adjust the oven rack so the steak will sit a few inches beneath the heat source.
• Line a baking tray with foil and brush it lightly with oil to prevent sticking.
• Season the steak with salt, pepper, or your favorite spice rub.
• Place the steak on the tray and broil for 3-4 minutes. Flip with tongs and broil the other side for another 3-4 minutes, or until it reaches your preferred doneness.
• Remove from the oven and let the steak rest, tented with foil, for 5-10 minutes before slicing.

Delicious Ways to Use Flank Steak

Flank steak’s bold flavor and lean texture make it a cut you can use in lots of ways, whether you want to keep things simple or make a more impressive dish. Here are a few popular ways to serve it:

Stir-Fry

Thinly sliced flank steak cooks quickly and soaks up sauces, so it’s ideal for dishes with lots of flavor, like stir-fry. Marinate flank steak slices in soy sauce, garlic, and sesame oil for 30 minutes. Then, sear the steak in a hot pan with your favorite veggies, like broccoli and red bell peppers, for a colorful, quick, and tasty meal.

Stuffed and Rolled

If you’re looking for something more elegant, consider stuffed flank steak. Rather than slice the steak, butterfly it and stuff it with an herb or cheesy mixture. Roll it tightly and tie it with kitchen twine, then roast it in the oven or sear it in a hot skillet or on the grill. Slice the roll to serve.

Fajitas

Flank steak is a classic choice for fajitas thanks to its meaty flavor and tenderness when sliced thin. Marinate sliced flank steak with lime juice, chili powder, and cumin, then grill or sear quickly. Serve with sautéed onions and peppers on warm tortillas, and top with tasty additions like sour cream, salsa, or guacamole.

How to Check Flank Steak for Doneness

Flank steak typically cooks in a few minutes (for most cooking methods), regardless of whether you want to cook it rare, well-done, or anything in between. Still, you should understand how to know for sure that it’s cooked to your preferred doneness.

To check doneness accurately, use a digital meat thermometer. Insert the probe into the thickest part and look for a steady reading. Since flank steak continues to cook slightly while resting, remove it from the heat when it’s about 3-5 degrees below your target temperature. If your flank steak is crisping up on the outside but still not done to your liking inside, move it to a lower area of heat on the grill or turn down the heat on the stove and allow it to cook for 1-2 more minutes.

Flank Steak Doneness Chart

The following chart lists temperature ranges to help you determine when flank steak is cooked. 

Doneness	Remove From Heat	Final Temperature
Rare	115–120°F	120–130°F
Medium-Rare	120–125°F	130–135°F
Medium	130–135°F	140–145°F
Medium-Well	140–145°F	150–155°F
Well-Done	150–155°F	155°F+

Flank Steak Recipe

Ingredients

• 1 lb flank steak
• Olive oil
• Salt and pepper, to taste
• Marinade of your choice (OPTIONAL)

Instructions

1. OPTIONAL: Marinate the steak for at least two hours in the refrigerator
2. Season the steak with salt on both sides. Sit at room temperature on a clean plate for 45 minutes
3. Brush olive oil on the grill grates. Preheat the grill to high heat (450-500 degrees)
4. Sprinkle salt and pepper on each side
5. Transfer steaks to the grill, and sear for 3-4 minutes on each side, flipping only once
6. Move steaks to a clean plate or cutting board. Tent with aluminum foil and rest for five minutes. Slice against the grain, if desired, to serve

Notes

For extra flavor, try topping the sliced steak with a squeeze of fresh lime juice or a drizzle of chimichurri right before serving.

Conclusion: Learn to Cook Flank Steak at Home

Whether you’re cooking tacos or fajitas, or you want to try a steak you normally wouldn’t get at your favorite steakhouse, flank steak could be an option to add to your list. This cut is easy to prepare and can take on a lot of different flavors by experimenting with spice rubs and marinades. Learn more about flank steak and how to use it in your own kitchen.