Intro

Flank steak is flavorful, lean, and adaptable. You can use it in so many ways, including filling for tacos and fajitas. It’s a favorite for everyone from grillmasters to home cooks. With marinating and a dusting of Cuso’s all-natural seasonings, the meat transforms into the flavors you most enjoy. The best part? Flank steak cooks quickly, so you’re not hovering over the grill for hours. 

Learning to cook and slice it correctly isn’t difficult. The effort is worth it because you’ll find flank steak a satisfying cut of meat that can impress guests or appear in your favorite dinner recipe. 

Flank Steak Love Affair: Why is Flank Steak so Popular?

There’s a lot to love about flank steak. Including

• Big, bold, beefy flavor
• Budget-friendly compared to premium cut steaks
• Versatile: Think tacos, salad, steak bowls, and sandwiches
• Quick and easy to cook
• Marinating brings out tender juiciness
• Great for lunch, dinner, cookouts, and game day IMAGE

What is Flank Steak

Flank steak gets its intense beef flavor and grain from where it’s located on the cow, the abdominal muscles. This muscle is a working machine throughout the animal's life. Flank steak is relatively lean compared to ribeye. So, it cooks fast, and benefits from both marinade and a lick of flame.

Size-wise, one flank steak feeds about 3-4 hungry people, weighing approximately 1.5 to 2 pounds. The flat shape means you can stuff it and roll it up (roulade and pinwheel style), or slice it into strips. 

Flank Steak vs. Skirt Steak

People confuse flank steak and skirt steak because they appear so much alike. Additionally, they’re often substitutes for each other in recipes. So, how do they differ?

Flank steak is leaner, wider, and firmer than skirt steak. By comparison, skirt steak has an incredibly intense flavor and a high fat content. 

Fast, high-heat cooking is best for both cuts, but if you’re looking for meat that slices easily, flank steak is your go-to.

Shopping Tips for Flank Steak

Steak lovers know that not all cuts are created equal. You’re looking at the meat counter and wondering which piece to choose. There are some key things to look at:

• Flank steak should be deep red. If it’s brownish or dull. Leave it at the store. 
• Evenness: When the flank steak has a consistent thickness, it will cook more evenly
• Marbling: Look for white flacks throughout. This is fat and improves tenderness.
• Packaging: Review the package for any tears or signs of liquid around it (a sign of freezing-thaw). Avoid these.
• Size: Buy ¼-½ pound per person

How to Cook Flank Steak

Flank steak’s leanness means it takes well to a short burst of high heat for tenderness. Take care with overcooking. Flank steak can go from tender to tough faster than you can grab the tongs.

Best Way to Cook Flank Steak

Grilling is by far the most popular way of cooking flank steak. But you have other options. You can use:

• Cast-iron pan
• Broiler (in the oven)
• Smoker (followed by searing)

Grilled Flank Steak

I love grilling flank steak. The flavor flame provides is unmatched by most other cooking methods.

Start up your grill and preheat to 475°F. While that warms, pat the flank steak dry. Now, you can either marinate it or season it (or both). Just, again, pat the steak dry after removing it from the marinade, then add your rub or spices like Cuso’s Roasted Garlic and Onion Seasoning. 

Place the flank steak over high heat. 4-6 minutes per side is ideal for medium-rare. Grill for 6-7 minutes for medium. I do not recommend grilling the flank steak longer than this. It will tighten up.

Internal Temperature of Cooked Flank Steak

Timing is generally iffy, depending on how hot your grill runs. The simple solution is investing in a meat thermometer. When it reads 125°F, the flank steak is rare. 130-135°F is medium rare, and 140–145°F is medium. Don’t rush the slicing process. Let the flank steak rest for 10 minutes.

Smoked Flank Steak

Smoking adds another layer of flavor to flank steak. Preheat the smoker to 225°F. Monitor the flank steak’s internal temperature. When it reaches 125°F, it’s ready for a quick sear on the grill. This method gives the steak a rich smokiness without sacrificing tenderness.

Flank Steak in the Oven

No smoker? No problem! Your oven broiler is waiting and ready. 

Preheat your broiler. Place the flank steak on a rack over a baking sheet. Broil for about 6 minutes per side (longer if it’s thick). Don’t walk away. Broiling cooks quickly.

Homemade Flank Steak in the Slow Cooker

A slow cooker might not be the first tool that comes to mind with flank steak, but it can work. The only thing is that the resulting texture is different. This method is best for shredding the steak for sandwiches or quesadillas.

Set the slow cooker to low. Add a little broth and seasonings to the flank steak, and cook for 7 hours.

Cooking Flank Steak in the Air Fryer

Air frying your flank steak produces a coveted exterior crust, and it’s so easy. Set the temperature to 400°F and cook each side for 4 minutes.

How to Cut Flank Steak

If you don’t cut flank steak the right way, you’ll be very disappointed. It’s essential to slice against the grain (or on the bias). Look at the steak. You’ll see obvious long fibers. Cut across them. Why? Long muscle fibers aren’t as tender. 

Make sure you rest the steak before slicing. 

Marinated Flank Steak Recipe

Using marinades on flank steak serves two purposes: tenderizing and infusing flavor. There is no “carved in stone” recipe for flank steak marinade. There are, however, some common ingredients used in many recipes, including:

• Brown sugar
• Citrus (orange)
• Garlic powder
• Olive oil
• Onion powder
• Pepper
• Salt
• Soy sauce
• Vinegar (any)
• Wine

Combine the ingredients. Place them with the steak in a covered container. Marinate for a minimum of 2 hours, but overnight yields impressive flavor

The salt and acid help break down muscle fibers, making the steak more tender and flavorful.

Other Ingredients for Flank Steak Marinade

Making marinade, let me count the ways! Customize your flank steak marinade with popular additions, like:

• Barbecue sauce like Cuso’s low-calorie Lava or Mud
• Chili flakes
• Cilantro
• Dijon mustard
• Ginger
• Hot sauce
• Fresh herbs and spice
• Paprika (smoky or regular)
• Rosemary
• Thyme (or oregano)
• Wildflower honey
• Worcestershire sauce

Play around with some of your favorites, or try an international flair-Mexican, Greek, Italian, etc. 

Cuso All-Natural Seasonings for Steak

Marinade gets messy. If you’d prefer a dry rub, Cuso offers all-natural, non-GMO seasonings that elevate the finished flavor of your flank steak.

Cuso’s Dirt Seasoning: 

Our signature blend. If you care about classic beef flavors for flank steak, this makes a fantastic pantry partner.

Cuso Dust Seasoning

Smoky flavor without needing a smoker!

Cuso’s Gravel Seasoning

Crust lovers rejoice! Besides bold flavor, Gravel adds texture and helps develop a perfect crust.

Cuso’s Chipotle-Razz Seasoning

Ready for a flavor adventure? Chipotle-Razz is smoky, vibrant, and snappy heat. If you crave sweet and spicy, this is irresistible. 

And don’t forget Cuso’s Lava Barbecue Sauce, filled with rich garlic notes.

Flank Steak Tacos

Tacos are ideal for flank steak. Just grill the steak, slice it up thinly, and place the tender flank steak in a warm tortilla blanket with whatever fillings you want. Popular toppings include avocado, diced onion, cilantro, salsa, cheese, and a squeeze of lime.

Try flank steak with quesadillas, too. 

Stuffed Flank Steak (Pinwheels, Roulade)

Flank steak is the perfect shape for making pinwheels. Carefully butterfly the steak. This gives you a greater surface for your fillings. 

What goes inside? Things like spinach, cheese, herbs, roasted peppers, tomatoes, or onions.

Looking for specific ideas? Try French Onion Soup Pinwheels, Smoky Garlic Pinwheels, or, for a real indulgence, Lobster Stuffed Pinwheels.

Spread your fillings evenly, leaving a little space at the sides so ingredients don’t fall out. Roll it up tightly, then secure it in place using butcher’s twine. Once it’s cooked, slice it into rounds to reveal the beautiful interior swirl and an impressive presentation. 

Common Mistakes When Cooking Flank Steak

• Overcooking. Flank steak is quite lean. Your best bet is using a meat thermometer to avoid this altogether
• Slicing too soon. All those wonderful juices run out of the meat. 
• Slicing with the grain. This results in chewy steak
• Under seasoning. Flank steak can stand up to bold spices.

Tips for Success When Preparing Flank Steak at Home

• Allow for at least two hours of marinating. Overnight is even better.
• Make sure your grill is set for high heat
• Stop cooking when the flank steak reaches medium-rare to medium
• Rest the steak before slicing
• Check to make sure you cut against the grain

Storing and Reheating

Storing Flank Steak

Place in an airtight container in the refrigerator. Shelf life: 3-4 days. In the freezer, make sure the steak is wrapped, then place it in a freezer-safe food storage bag. Shelf life: 3 months.

Reheating Flank Steak

Warm the flank steak in a skillet. Use a bit of broth or oil to keep it from drying out. 

FAQs

How long should I marinate flank steak?

If you are in a hurry, a flank steak marinated for two hours is a good start. However, an overnight marinate really amps up the flavor. 

What can you substitute for flank steak?

Skirt steak, flat iron steak, and top sirloin are all suitable flank steak substitutes, especially since their flavors are very similar.

What does “cut against the grain” mean?

It means you slice perpendicularly to the muscle fibers. The shortened fibers make the steak far more tender. 

What is the best internal temperature for flank steak?

I don’t advise cooking flank steak beyond medium doneness to avoid toughening the meat. Medium rare is 130–135°F, and medium is 140–145°F.

Do I need to tenderize flank steak using a mallet?

Proper marinating and slicing are usually enough to develop a tender flank steak. However, many cooks take this extra step, feeling it improves succulence.

How many ounces of flank steak do I need per person for a main dish?

6-8 ounces is plenty.

Should I grill flank steak low and slow?

If you want shredded flank steak, low and slow will do the trick. You won’t be able to slice it, however. 

Is searing important when grilling flank steak?

High-heat grilling (or pan-searing) develops the flank steak's signature flavor and a fantastic crust. 

Can you suggest some side dishes, desserts, and beverages that pair with flank steak?

With side dishes, seasoned corn on the cob, Caesar salad, Mexican rice, and grilled vegetables, all are winners. Beverage-wise, keep it light. Look to things like a bubbly red wine, Mexican beer, and minted iced tea,

At the dessert table: Fresh fruit tart, orange sorbet, caramel cake, and churros

Flank Steak Roundup

Join us on Instagram (@CusoCuts) for more flank steak recipes along with numerous other dishes. Tell us about your experience with this steak, especially your personal touches. We love hearing your stories, answering questions, and getting your suggestions. 

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