How Do You Cook Flank Steak

Flank steak is a lean, fibrous cut that benefits from marinating and slicing against the grain after cooking. So how do you cook flank steak so it turns out tender instead of tough? The answer comes down to three things: a good marinade, high heat, and a sharp knife.

This guide walks you through every step. You will learn prep, cooking times, and the mistakes that ruin this cut.

What You Need To Know Before You Cook

Flank steak comes from the abdominal muscles of the cow. Those muscles work hard, which means lots of connective tissue and very little fat.

That leanness is both a blessing and a curse. It soaks up flavor fast, but it also dries out quickly if you overcook it.

• Buy a steak that is about 1 to 1.5 pounds and roughly 3/4 inch thick
• Look for fine, tight grain lines across the surface
• Avoid steaks with large patches of tough silver skin

How Do You Cook Flank Steak

The best method for this cut is a quick sear over high heat, then a short rest. Grilling and cast iron cooking both work great. Here is the full process.

Step 1: Marinate The Steak

You dont need a fancy marinade. Acid, oil, salt, and aromatics are enough.

Mix together:

• 1/4 cup soy sauce or Worcestershire sauce
• 2 tablespoons olive oil
• 2 tablespoons lime juice or red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon salt and 1/2 teaspoon black pepper

Place the steak in a zip-top bag or shallow dish. Pour the marinade over it and refrigerate for at least 2 hours. Overnight is even better.

Do not skip this step. The acid helps break down surface fibers, and the salt seasons the meat all the way through.

Step 2: Bring It To Room Temperature

Pull the steak out of the fridge about 30 minutes before cooking. Cold meat cooks unevenly.

Pat the surface dry with paper towels. A wet steak steams instead of sears, and you want a dark crust.

Step 3: Heat Your Cooking Surface

For a grill, set it to high heat, around 450 to 500 degrees Fahrenheit. For a cast iron pan, heat it over medium-high until it just starts to smoke.

Add a thin layer of oil to the pan if you are using one. On the grill, oil the grates instead of the meat.

Step 4: Cook It Hot And Fast

Lay the steak down and leave it alone. Let it sear for 4 to 5 minutes.

Flip once and cook another 3 to 5 minutes. Use these internal temperatures as your guide:

• Rare: 125 degrees Fahrenheit
• Medium rare: 130 to 135 degrees Fahrenheit
• Medium: 140 to 145 degrees Fahrenheit
• Well done: 155 degrees Fahrenheit and up (not recommended)

Medium rare is the sweet spot for flank steak. Anything past medium gets chewy fast.

Step 5: Rest The Meat

Move the steak to a cutting board and cover it loosely with foil. Let it rest for 5 to 10 minutes.

This step matters more than most people think. Resting lets the juices redistribute so they stay in the meat instead of running onto the board.

Step 6: Slice Against The Grain

Find the direction of the long muscle fibers on the surface. Those lines run one way across the steak.

Hold your knife perpendicular to those lines and cut thin slices, about 1/4 inch thick. This shortens the tough fibers into easy-to-chew pieces.

If you slice with the grain by mistake, even a perfectly cooked steak will taste stringy.

Common Mistakes To Avoid

• Overcooking past medium, which turns the meat dry and rubbery
• Skipping the rest time and losing all the juices
• Slicing with the grain instead of against it
• Using a dull knife, which tears the meat instead of cutting it
• Marinating for only 10 minutes and expecting big flavor

What To Serve With Flank Steak

Thin slices of flank steak work in tacos, salads, rice bowls, and sandwiches. They also pair well with simple sides.

• Grilled vegetables or charred corn
• Chimichurri sauce or a squeeze of lime
• Warm tortillas and pico de gallo
• Roasted potatoes or a light vinaigrette salad

Quick Tips For Better Results

• Score the meat lightly with a knife before marinating to help flavor soak in
• Use a meat thermometer instead of guessing by color
• Let the pan or grill get properly hot before adding the steak
• Slice leftover steak cold, then reheat gently so it stays tender

Cooking flank steak is simple once you know the rules. Marinate it, sear it hot and fast, rest it, and always slice against the grain. Follow those steps and you will get tender, flavorful results every time.