Scoring the edges of flank steak before searing prevents curling and helps the meat cook uniformly. This simple technique is just one of the keys to mastering how to cook flank steak. If you have ever ended up with a tough, chewy piece of meat, you are not alone. Flank steak is a lean cut that demands attention. But with the right steps, you can get a tender, juicy result every time.
Flank steak comes from the belly of the cow. It is flat and has long fibers. Because it is lean, it can dry out fast. The trick is to cook it quickly over high heat or slow and low. We will cover both methods here. You will learn how to cook flank steak on the stove, in the oven, and on the grill. Let us start.
Understanding Flank Steak
Before you start, know your cut. Flank steak is not the same as skirt steak. Skirt steak is from the diaphragm area. Flank is from the abdominal muscles. It is tougher but more flavorful. It needs proper handling to be tender.
The muscle fibers run in one direction. This is important for slicing. You must cut against the grain. If you cut with the grain, the meat will be stringy. We will talk more about that later.
Why Flank Steak Can Be Tough
Flank steak has little marbling. Marbling is the fat inside the muscle. Without it, the meat can become hard when overcooked. The key is to not cook it past medium-rare. Medium is okay, but well-done flank steak is a mistake.
Also, the meat has connective tissue. This breaks down with heat, but only if you cook it right. Quick high heat sears the outside while keeping the inside pink. Slow cooking breaks down the tissue over time. Both work, but they give different results.
How To Cook Flank Steak
Now we get to the main part. This section covers the best methods. Follow these steps for a perfect flank steak every time.
Preparation Before Cooking
Start with a good piece of meat. Look for bright red color and even thickness. Trim any silver skin. That is the tough white membrane on the surface. It does not soften during cooking.
Pat the steak dry with paper towels. Moisture is the enemy of a good sear. Dry meat browns better. Season generously with salt and pepper. You can add garlic powder, onion powder, or cumin. But keep it simple. Flank steak has strong flavor on its own.
Let the steak sit at room temperature for 30 minutes. This helps it cook evenly. Cold meat from the fridge will sear unevenly. The center will stay cold while the outside burns.
Scoring The Edges
As mentioned in the intro, score the edges. Use a sharp knife to make shallow cuts along the fat line. This stops the steak from curling up when it hits the hot pan. It is a small step that makes a big difference.
Method 1: Pan-Searing On The Stove
This is the fastest way. You need a heavy pan, like cast iron. Heat it over high heat until it smokes. Add a high-smoke-point oil, like avocado or canola. Do not use olive oil. It will burn.
Place the steak in the pan. Do not move it. Let it sear for 3-4 minutes. Flip it with tongs. Sear the other side for 3-4 minutes. For medium-rare, the internal temperature should be 130-135°F (54-57°C). Use a meat thermometer.
Remove the steak from the pan. Let it rest on a cutting board. Resting is critical. It allows the juices to redistribute. If you cut too soon, the juices run out. Rest for 5-10 minutes, tented with foil.
Method 2: Grilling
Grilling adds a smoky flavor. Preheat your grill to high heat, about 450-500°F. Clean the grates and oil them. Place the steak on the hottest part. Grill for 4-5 minutes per side for medium-rare. Use a thermometer to check.
If you want grill marks, rotate the steak 45 degrees after 2 minutes on each side. But do not fuss too much. The flavor is more important than looks. Let the steak rest after grilling.
Method 3: Oven Roasting
This method works if you want a more even cook. Preheat the oven to 400°F. Sear the steak in a hot pan first, as described above. Then transfer the pan to the oven. Roast for 6-8 minutes for medium-rare. Check the temperature.
Alternatively, you can reverse sear. This is for thicker flank steaks. First, cook the steak in a low oven at 250°F until it reaches 120°F. Then sear it in a hot pan for 1-2 minutes per side. This gives a perfect crust and even doneness.
Slicing And Serving
Slicing is where many people go wrong. You must cut against the grain. Look at the lines on the meat. They run from one end to the other. Slice perpendicular to those lines. This shortens the muscle fibers, making each bite tender.
Cut the steak into thin slices, about 1/4 inch thick. Use a sharp knife. A dull knife will tear the meat. Angle the knife slightly for wider slices if you prefer. Serve immediately or keep warm.
Flank steak goes well with many sides. Try it with roasted vegetables, a salad, or rice. It is also great in tacos or sandwiches. The leftovers can be used for stir-fry or salads.
Common Mistakes To Avoid
- Overcooking: This is the biggest mistake. Use a thermometer. Do not guess.
- Not resting: Resting is not optional. It makes the meat jucier.
- Slicing with the grain: This makes the meat tough. Always cut against the grain.
- Using low heat: Flank steak needs high heat for a good sear. Low heat will steam it.
- Skipping the scoring: The edges will curl up, causing uneven cooking.
Flavor Variations And Marinades
Flank steak takes well to marinades. Because it is lean, a marinade can add moisture and flavor. Use an acidic base like lime juice, vinegar, or yogurt. Add oil, garlic, and spices. Let it marinate for 2-4 hours. Do not go longer than 8 hours, or the acid will break down the meat too much, making it mushy.
Try a simple marinade: 1/4 cup soy sauce, 2 tablespoons olive oil, 2 cloves garlic (minced), 1 tablespoon honey, and black pepper. Whisk together and coat the steak. Refrigerate for 2 hours. Cook as directed.
For a spicy version, add chili powder or cayenne. For an herb version, use rosemary and thyme. The possibilities are endless. But remember, flank steak has a strong beefy flavor. Do not overpower it.
Storing And Reheating Leftovers
Store leftover flank steak in an airtight container in the fridge. It will keep for 3-4 days. To reheat, slice it first. Then warm it in a hot pan with a little oil for 1-2 minutes per side. Do not microwave it. That will make it tough.
You can also use leftovers cold in salads. Slice thin and add to greens with a vinaigrette. Or chop it up for a stir-fry. The meat is versatile.
Frequently Asked Questions
What is the best temperature for flank steak?
For medium-rare, aim for 130-135°F. For medium, 140-145°F. Do not go above 150°F. It will become tough.
Do I need to marinate flank steak?
No, but it helps. A marinade adds flavor and tenderness. If you are short on time, just season with salt and pepper.
Can I cook flank steak from frozen?
It is not recommended. Thaw it first in the fridge overnight. Cooking from frozen will result in uneven cooking.
How do I know when flank steak is done without a thermometer?
Use the finger test. Touch the steak. If it feels like the fleshy part of your palm below the thumb when relaxed, it is rare. If it feels like that same spot when the thumb touches the middle finger, it is medium-rare. But a thermometer is more accurate.
Can I cook flank steak in a slow cooker?
Yes, but it will be very tender and shreddable. Cook on low for 6-8 hours with liquid. This is good for tacos or stews. But it will not have a seared crust.
Final Tips For Success
Practice makes perfect. Do not be discouraged if your first attempt is not perfect. Flank steak is forgiving if you follow the basics. Use high heat, rest the meat, and slice against the grain. That is the formula.
Also, invest in a good meat thermometer. It is the best tool for avoiding overcooking. And remember, the steak will continue to cook while resting. So remove it from heat a few degrees below your target.
Now you know how to cook flank steak. Whether you pan-sear, grill, or roast, you can get a tender, flavorful result. Enjoy your meal.