Flank Steak Guide
Lean, broad-grained and ideal for marinades and thin slicing.
At a glance
Flank is a broad, lean abdominal cut with prominent grain. It can feed several people from one piece and works well sliced over rice, salad or in sandwiches. Its tenderness depends heavily on carving; a thick slice running along the fibers will eat differently from a thin cross-grain slice.
Buying
Choose a piece with a manageable difference between its thick center and thin edges. Check for membrane and exterior trim. Buy by the serving plan rather than assuming every diner needs a whole steak. A larger flank can be more useful than several small individual cuts for a group meal.
Cooking
A grill or broad skillet suits its shape. Use a dry surface and turn or reposition to manage uneven thickness. If you marinate, keep the steak refrigerated and remove excess surface moisture before cooking. Use a separate clean sauce for serving.
Avoid this: Do not keep cooking the thin edges while waiting for a wet surface to brown. Manage heat and check the center. Before cooking, note the visible grain; after resting, slice thinly across it. An angled cut can produce wider slices without leaving long fibers.
Check the center with a thermometer and use the doneness chart. Choose cast iron, grilling or reverse sear to suit the steak’s thickness.
Alternatives
Choose skirt for a thinner, more intensely flavored cut with a different fat distribution. Read the Skirt steak guide and compare current prices for similar weight and trim.
Keep exploring
KNOW YOUR CUT. WEAR IT.
