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Cut of the Week: Flank Steak
If you’re looking for a beef cut that’s lean, versatile, and bursting with flavor, flank steak is a fantastic choice. Known for its bold taste and unique texture, this cut shines with the right preparation, making it a staple for everything from sizzling fajitas to hearty salads. This week we’ll explore what flank steak is, how it differs from other similar cuts, how to cook it, and share a sample marinade recipe to elevate its deliciousness.
What is flank steak?
Flank steak comes from the flank primal of the cow, located in the lower abdominal area below the loin. This long, flat cut typically weighs 1-2 pounds and is characterized by its pronounced grain and minimal fat. Because it’s a well-exercised muscle, flank steak is naturally lean and tough, but with proper cooking and slicing, it transforms into a tender, juicy delight.
A darling of grilling enthusiasts and marinators, flank steak is prized for soaking up flavors and delivering a robust beefy punch at an affordable price.
Flank Steak vs. Other Similar Cuts: What’s the Difference?
Flank steak often gets compared to other lean cuts, but it has distinct traits:
- Flank Steak: This is a single, broad, flat muscle with a strong grain, ideal for marinating and quick, high-heat cooking. It’s leaner and slightly tougher than skirt steak, best sliced thin against the grain.
- Skirt Steak: From the nearby plate primal, skirt steak is narrower, more marbled, and slightly more tender but fattier. It shares flank’s bold flavor and grilling prowess.
- Hanger Steak: From the diaphragm, this cut is thicker, juicier, and more tender, with a richer taste due to higher fat content. It’s less common and pricier than flank.
- Flat Iron Steak: From the chuck, this cut is more marbled and tender, requiring less prep than flank but lacking its distinct grainy texture.
Flank steak’s lean profile and pronounced grain make it a marinating maestro, setting it apart for dishes where flavor infusion and thin slicing shine.
Characteristics of flank steak
- Texture: Tough raw, but tender when cooked properly and sliced against the grain.
- Flavor: Intense and beefy, amplified by marinades or bold seasonings.
- Best Cooking Methods: Grilling, broiling, or pan-searing with high heat.
- Price: Budget-friendly, offering big taste for the cost.
Its leanness and quick-cooking nature make flank steak perfect for fast, flavorful meals.
How to Cook flank steak
To keep flank steak juicy and tender, here’s how to master it:
- Preparation
- Marinate for 2-12 hours to tenderize and boost flavor (see recipe below). Season simply with salt and pepper if skipping the marinade.
- Let it sit at room temperature for 20-30 minutes before cooking.
- Grilling
- Preheat your grill to high (450-500°F). Grill for 4-6 minutes per side for medium-rare (130-135°F) or 6-8 minutes for medium (140-145°F).
- Rest for 5-10 minutes before slicing.
- Pan-Searing
- Heat a cast-iron skillet over high heat with a bit of oil. Sear for 4-6 minutes per side, adjusting for thickness.
- Rest before slicing.
- Broiling
- Preheat your broiler and place the steak 4-6 inches from the heat. Cook for 4-6 minutes per side, flipping once, until it hits your desired doneness.
- Rest for 5-10 minutes.
- Slicing
- Slice thinly against the grain at a slight angle—this is crucial for tenderness due to its long fibers.
Sample Marinade Recipe: Citrus-Soy Flank Steak Marinade
Here’s a zesty marinade to tenderize and flavor your flank steak:
Ingredients:
- ¼ cup soy sauce (low-sodium if preferred)
- ¼ cup orange juice (freshly squeezed for best flavor)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp black pepper
Instructions:
- Mix: In a bowl or zip-top bag, whisk together all ingredients until combined.
- Marinate: Add the flank steak, ensuring it’s fully coated. Seal and refrigerate for 2-12 hours (4-6 hours is ideal).
- Cook: Remove from marinade, pat dry, and grill, sear, or broil as desired. Discard leftover marinade or boil it to use as a sauce.
Makes: Enough for a 1.5-2 lb flank steak | Prep Time: 5 minutes + marinating
Tips for success
- Marinate: Even 2 hours helps, but overnight is best for tenderness and flavor.
- Don’t Overcook: Past medium, it toughens—aim for 130-145°F.
- Rest It: Resting keeps it juicy and easy to slice.
- Slice Against the Grain: This is non-negotiable for a tender bite.
Why choose flank steak?
Flank steak is a lean, flavorful powerhouse that’s affordable and adaptable. Unlike fattier skirt or tender hanger steaks, its distinct grain and low fat content make it a marinating marvel, perfect for bold dishes without breaking the bank. Whether you’re grilling for a crowd or prepping a quick dinner, this cut delivers satisfaction with every slice.
Next time you’re in the mood for beef with character, grab a flank steak and let it soak up your favorite flavors. With the right prep, it’s a cut that’s hard to beat—happy cooking!
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