Flank steak is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 171 recipes to get you started.

What is flank steak?

Flank steak is a long, flat, lean cut from the abdominal muscles of the cow, just behind the belly. The muscle works hard, so the meat is dense and packed with a pronounced grain you can see running the length of the steak.

It carries deep, beefy flavor but almost no marbling.

In American stores you will often see it labeled "London broil." That name is a source of real confusion, because London broil is a cooking method, not a cut. Stores borrowed the label for the affordable steak that took to the method best.

Get two things right and flank rewards you: cook it hot and fast, then slice it thin across the grain. Get either wrong and even good meat turns chewy.

How to Use It

A marinade helps. Flank is lean, so an hour or two in oil, soy, garlic, and a little acid both seasons it and keeps the surface from drying out. Overnight is fine, but past a day a strongly acidic marinade can turn the outer layer mushy.

Cook it over high heat, on a grill or in a screaming-hot cast-iron pan. Two to three minutes a side is plenty for a typical steak. Pull it at 130°F (54°C) for medium-rare and rest it 5 minutes so the juices settle.

Then comes the step that matters most. Lay the steak flat, find the direction of the grain, and slice across it at a slight angle into thin strips.

Cutting with the grain leaves long muscle fibers intact, and the meat eats stringy and tough no matter how well you cooked it.

That sliceable density is why flank also works in braises and stir-fries. It carries the Cuban Ropa Vieja, where the cut is simmered then shredded along its grain, and it stir-fries fast in Steak Lo Mein.

Pairing and Common Mistakes

Flank's bold flavor stands up to assertive partners. A bright chimichurri, a squeeze of lime, or a smoky chili rub all suit it, which is why it is the classic steak for fajitas and carne asada like Ancho & Cocoa Carne Asada.

The biggest mistake is overcooking. With so little fat, it dries out fast. Anything past medium turns it leathery, so a thermometer beats guessing.

The second is slicing wrong, the error that ruins more flank than heat ever does. Always cut across the grain, and keep the strips thin, no thicker than ¼ inch.

A tenderizing marinade like the one in Balsamic Flank Steak helps, but it cannot save a steak sliced the wrong way.

Substitutes

Skirt steak is the closest match. It has the same loose, pronounced grain and takes marinade beautifully, though it is thinner and cooks even faster, so watch it closely. Hanger steak is another good swap with comparable beefy depth and a touch more fat for forgiveness.

For London broil style preparations, top round or bottom round will do. They start a little more tender than flank but lack its flavor, so lean harder on the marinade.

Avoid a tender, fatty cut like ribeye here. It will not deliver the firm, sliceable texture these dishes are built around.

Buying and Storing

A whole flank steak is a flat, oval piece weighing roughly 1 to 2 pounds (450 to 900 g). Look for a deep red color and that bold, visible grain.

Skip steaks with thick silverskin running across the surface, or trim it off before cooking, since it never softens and curls the meat on the grill.

Keep raw flank in the coldest part of the fridge and use it within 3 to 5 days. To freeze, wrap it airtight and use within 6 to 12 months. Thaw overnight in the refrigerator, then marinate.

Leftover cooked flank is excellent cold or barely warmed, sliced thin over a salad or tucked into sandwiches, so it pays to grill a whole one even for a small meal.

Nutrition

Quick facts

Where to find flank steak: Flank steak is usually found in the meats section or aisle of the grocery store or supermarket.

Food group: Beef, flank steak (london broil) is a member of the Beef Products US Department of Agriculture nutritional food group.

In Chinese

牛肉，侧翼牛排（伦敦炙）

British (UK) term

Beef, flank steak (london broil)

en français

boeuf bifteck de flanc

en español

arrachera de res

How much does flank steak weigh?

Amount	Weight
1 steak	188 grams

Related

Beef Products

Recipes using flank steak

There are 171 recipes that contain this ingredient.

All 171 flank steak recipes

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