Flank Steak
Lean • Very beefy • Chewy • Sliced thin
Scorecard
What does flank steak taste like?
Flank has a strong, concentrated beef flavor and almost no fat. It's chewy unless it's cooked no further than medium rare and sliced thinly across the grain.
What does flank steak look like?
A long, flat, wide steak with very obvious long muscle fibers running in one direction.
Choose Flank Steak if you like
- • lean meat
- • big beef flavor
- • fajitas, salads and sharing platters
Skip it if
- • you want a tender steak
- • you like your steak well done
Where it comes from: Belly, below the loin — the flank section. See the beef cut chart.
Also called: Bavette, London Broil.
Often seen in: Mexican cooking, France, United States.
How to cook flank steak
Flank Steak
Medium rare- Best methods
- Grill over high heat · Broil
- Typical thickness
- 0.75 in / 2 cm
- Time per side
- 3–4 min
- Rest
- 8 min
- Pull from heat at
- 130°F
- Final after resting
- 135°F
Marinate 2–8 hours, cook hot and fast, then slice very thin across the obvious grain lines.
Common mistake: Thick slices with the grain — the single biggest reason flank eats tough.
What to eat and drink with flank steak
Lean, grainy and very absorbent — this cut is built for marinades and bold, acidic condiments.
Sides
Grilled peppers and onions with tortillasClassic
Flank is the original fajita cut.
Black beans and riceCrowd favorite
Starch and earthiness round out a lean, punchy steak.
Sauces
Soy, garlic and lime marinadeClassic
Salt penetrates the open grain and tenderizes as it seasons.
ChimichurriClassic
The standard for grilled lean beef in Argentina.
Wine
MalbecSommelier consensus
Fruit-forward and moderate tannin, built for marinated grilled beef.
ZinfandelSommelier consensus
Handles chili, lime and smoke better than a classic Bordeaux style.