Flank steak is a versatile and flavorful cut of beef that’s beloved by home cooks and chefs alike. Known for its lean texture and rich taste, this steak is perfect for a wide variety of dishes, from fajitas to stir-fries and everything in between.
Let me teach you what this steak cut is, where it comes from, how to cook it, and tips for getting the best flavor and tenderness out of this popular cut.
What is Flank Steak?
Flank steak is a long, flat cut of beef taken from the abdominal muscles of the cow, specifically the lower chest area. This is a lean cut with visible muscle fibers contributing to its chewiness. When cooked properly, flank steak offers bold, beefy flavors and a tender bite that makes it a favorite for grilling, marinating, and slicing thinly for recipes.
This steak cut is very popular and used in many dishes, from Mexican cuisine to gourmet meals. I enjoy this cut of beef because it’s delicious and easy to prepare. With just a bit of seasoning and a few minutes, you have a meal.
This long and flat steak cut runs from the rib end of the animal to the rump. The grain of this steak is very long, making it a bit tougher than some other cuts.
Where Does It Come From?
Flank steak comes from the underside of the cow, just below the loin and sirloin sections taken from the abdominal muscles of the cow. This area of the cow is highly active, which contributes to the tight grain and robust texture of the meat. This cut has a significant amount of grain.
What Makes Flank Steak Unique?
1. Distinctive Flavor
This steak has a rich, beefy flavor that holds its own in dishes with bold marinades or sauces.
2. Lean and Nutritious
With minimal fat, flank steak is a healthier choice for those looking to enjoy beef without excess calories.
3. Versatility
Whether grilled, pan-seared, or slow-cooked, this steak adapts well to different cooking techniques and cuisines.
How to Cook Flank Steak
Flank steak is best cooked quickly over high heat to create a nice sear while retaining its tenderness and juiciness. Here are the top methods:
1. Grilling
Grilling is one of the most popular ways to cook this steak. Preheat your grill to high heat, cook for about 4–5 minutes per side, and let it rest before slicing.
2. Pan-Searing
A hot cast-iron skillet works wonders for this steak. Sear on each side for 3–4 minutes and finish in the oven if needed.
3. Broiling
Broiling this steak in the oven caramelizes the exterior while keeping the interior tender. Position the steak 3–4 inches from the broiler and cook for 4–6 minutes per side.
4. Slow Cooking
For recipes like tacos or shredded beef, it can be slow-cooked to melt-in-your-mouth perfection.
Best Way to Season and Marinate Flank Steak
Seasoning
Simple seasoning can go a long way with this steak cut. Coarse salt, black pepper, and garlic powder are classic options but kind of boring. For a flavor-packed twist, try Stella On Fire Co.’s Gypsy seasoning for a smoky and savory taste or Sweet Fire for a hint of heat.
Marinating
Marinades work exceptionally well with this cut; the muscle fibers absorb flavors beautifully. Here’s a quick marinade recipe:
- Ingredients: Olive oil, soy sauce, minced garlic, lime juice, honey, and Stella On Fire Co.’s Savory Delight seasoning or GYPSY.
- Time: Let the steak marinate for at least 2 hours, but overnight is ideal for maximum flavor.
How to Slice Flank Steak for Maximum Tenderness
The key to a tender steak cut lies in slicing it against the grain. This means cutting perpendicular to the direction of the muscle fibers, which shortens them and results in a more tender bite. Aim for thin slices at a slight angle for the best presentation and texture.
Popular Dishes
- Grilled: Perfect with chimichurri sauce.
- Fajitas: Sautéed with bell peppers and onions.
- Stir-Fries: Thinly sliced and paired with vegetables in a savory sauce.
- Tacos: Shredded or grilled and served with fresh toppings.
Flank vs. Skirt Steak: What’s the Difference?
Flank steak and skirt steak are often compared due to their similar appearance and uses in recipes, but they have distinct characteristics that make each unique. Here’s a breakdown to help you decide which cut is right for your dish:
1. Location on the Cow
- Flank Steak: Comes from the abdominal area, near the lower chest of the cow.
- Skirt Steak: Sourced from the diaphragm muscles, slightly higher up on the cow.
2. Texture
- Flank Steak: Leaner with a more uniform, tight-grained texture. It’s slightly thicker and less fatty, making it ideal for those who prefer leaner cuts.
- Skirt Steak: More marbled and looser in texture, resulting in a slightly chewier bite but a juicier finish when cooked.
3. Flavor Profile
- Flank Steak: Offers a bold, beefy flavor with less fat. It pairs well with marinades and rubs that enhance its natural taste.
- Skirt Steak: Richer in flavor due to its higher fat content, making it a favorite for dishes like fajitas or carne asada.
4. Cooking Methods
- Flank Steak: Best cooked quickly over high heat (grilling or pan-searing) to avoid toughness.
- Skirt Steak: Also benefits from high-heat cooking but is forgiving due to its higher fat content, which helps retain moisture.
5. Best Uses
- Flank Steak: Ideal for grilling, stir-fries, and dishes where thin slicing is essential, like tacos or salads.
- Skirt Steak: Perfect for fajitas, stir-fries, and recipes requiring extra flavor from fat, such as carne asada.
6. Substitution Tips
While they can often be used interchangeably, you may need to adjust cooking times slightly. Flank steak tends to be more tender, while skirt steak may require thinner slicing for the best results.
Which Should You Choose?
- Choose Flank: If you prefer leaner cuts with a firm texture or enjoy pairing it with marinades.
- Choose Skirt: If you’re looking for a rich, juicy flavor and don’t mind a bit more chewiness in exchange for extra fat.
FAQs
Q: Can it be cooked well-done?
A: It’s best-enjoyed medium-rare to medium for optimal tenderness, as overcooking can make it tough.
Q: What can I use instead of flank steak?
A: Skirt steak, hanger steak, or even thinly sliced sirloin are great substitutes if flank steak is unavailable.
Conclusion
Flank steak is a versatile and flavorful cut of beef that can elevate any meal. Whether you’re grilling it to perfection, marinating it for extra flavor, or slicing it thin for tacos, this cut is a must-try for meat lovers. With the right preparation and seasoning—like Stella On Fire Co.’s premium blends—you can transform flank steak into a show-stopping dish.
