Flank steak is a well-loved cut of beef, known for its flavor, juiciness, and satisfying tenderness when you know how to cook and slice it properly. In this article, you’ll learn where this cut comes from, what makes it so amazing, how to slice it right, and the best ways to cook it – and much more.
What is Flank Steak?
Flank steak is a premium cut of beef from the cow’s flank, and while it might not look like your typical steak, don’t be fooled – it’s one of the best beef cuts. It’s a lean, long steak that, when cooked correctly and sliced against the grain, offers an amazing beefy flavor and tender bite with a satisfying chew. The only real downside is its high price, but there’s no doubt it’s a fantastic steak.
Another great thing about flank steak is its size. It weighs between 2 and 4 pounds (900 to 1800 grams), making it perfect for feeding a crowd. Its consistent shape and clear grain make the flank steak simple to cook, slice, and serve. And it’s not just a steak to cook up on its own – it works wonderfully in various dishes. Flank steak is the ideal cut to experiment with if you have a favorite marinade or rub. I love pairing it with chimichurri sauce – almost as much as I do with outside skirt steak.
What Are the Other Names for Flank Steak?
Here are some of the most popular other names for the flank steak in the United States:
- London Broil.
- Beef Flank,
- Flank Steak Filet,
- Jiffy Steak,
- Plank Steak,
Where Does the Flank Steak Come From on a Cow?
Flank steak comes from the cow’s lower belly, right behind the plate and below the loin primal. Since the muscles from that part get a lot of use, the meat is lean and a bit tougher, but that’s exactly what gives it such great flavor.
Flank Steak Nutrition Facts
| Nutrition | Portion size: 3 oz = 85 g |
|---|---|
| Calories | 165 kcal |
| Total Fat | 7.07 g |
| Protein | 23.6 g |
| Zinc | 4.34 mg |
| Potassium | 287 mg |
| Vitamin B-6 | 0.492 mg |
| Vitamin B-12 | 1.48 µg |
Nutrition data source: USDA.
What Does Flank Steak Taste Like?
Flank steak has a robust, beefy flavor. When cooked right, it’s surprisingly tender and incredibly juicy. It’s so flavorful that a little salt and pepper is all it needs. Its loose texture makes it perfect for soaking up marinades, too, if you want to experiment. I usually keep it simple – season with salt and pepper, then pair it with chimichurri sauce. Trust me, it’s a flavor combo that never disappoints.
How Tender is the Flank Steak Compared to Other Cuts?
Flank steak is naturally tougher, much like flap, skirt, or hanger steak. However, it turns out surprisingly tender when cooked right and sliced thinly against the grain. Stick to medium-rare or medium doneness – overcooking only makes it tougher.
Remember, how you slice it makes all the difference – always slice the flank steak thinly against the grain to maximize the tenderness. Trust me, if you slice it the other way, you’re in for a chewy surprise.
What is the Average Length, Width, and Weight of a Flank Steak?
On average, a flank steak is about 12 inches (30 cm) long and 5 to 6 inches (13 to 15 cm) wide, weighing between 2 and 4 pounds (900 to 1800 grams). What’s impressive is that, despite being one of the larger and heavier cuts, it contains only a small amount of fat.
Why Flank Steak is Expensive?
Flank steak’s limited availability and amazing taste are the main reasons behind its higher price. There are only two flank steaks per cow, so the supply is limited. It’s not as fancy as filet mignon, ribeye, or porterhouse, but its growing popularity has increased its price a bit. Plus, people love its rich flavor and versatility – it’s great as a steak or a key ingredient in dishes, especially Tex-Mex recipes.
Flank steak isn’t the most expensive cut of beef, but it’s not cheap, either. Prices vary by location, beef grade, and store, but you’ll usually find flank steak in the medium to high range.
What Are the Best Methods for Cooking Flank Steak?
Here are the best cooking methods for flank steak:
- Grilling: Grilling is a favorite for many because the grill can get extremely hot, which is perfect for searing. Start by giving your flank steak a quick sear over the hottest spot, then move it to finish cooking over indirect heat at a lower temperature. This way, you’ll get a lovely crust on the outside and a tender, medium-rare center – plus, it’s simpler than pan-searing.
- Pan-Searing Only: A skillet works well if you don’t have a grill. While pan-searing may not give you quite the same crust as grilling, it’s still a great way to cook flank steak. Preheat the skillet until it’s scorching hot, and make sure your flank steak is completely dry for the best crust. While many enjoy wet-marinated flank steak, too much moisture will prevent a good sear. If you must use a wet marinade, pat the steak dry with a paper towel before cooking. Otherwise, grilling is a better option for wet-marinated steaks.
Flank steak is a relatively thin cut of beef, typically ranging from 0.5 to just over 1 inch (1.3 to 2.5 cm) thick, so it cooks quickly. The best method is to cook it fast over high heat, aiming for a perfect medium-rare; nothing less, nothing more. Keep a close eye on it to avoid overcooking.
Typically, flank steak is marinated, grilled, thinly sliced, and served with various sides. It’s popular for tacos, fajitas, stir-fries, and sandwiches. Because the flank steak is so thin, slow methods like reverse searing, sous-vide, or oven finishing just don’t work as well – it shines when cooked quickly on a grill or in a pan.
Is Flank Steak The Same as Skirt Steak?
No. People often confuse flank steak with skirt steak, but they’re different. Even though some recipes treat them as interchangeable, they come from different parts of the cow.
Is Flank Steak The Same as Flat Iron Steak?
Flank steak isn’t the same as flat iron steak – they come from different parts of the cow. If you’re curious about more differences, check out my Flank vs. Flat Iron Steak article.
