How to cook flank steak in 5 steps

Flank steak, have you met it yet? Thin, lean and from the flank of the cow, with plenty of flavour and a proper bite. Cooking flank steak is done short and hot: 1 minute per centimetre per side, preferably no further than medium rare, rest it for five minutes and then slice it across the grain. A flank steak of 2 centimetres thick is cooked in 4 minutes.

What exactly is flank steak?

Flank steak is cut from the flank of the cow, the underbelly. There are 2 of them per cow. In this part of the belly the muscles work hard, and you can see and taste that. The steak is lean, usually around 1.5 to 2.5 centimetres thick, and long and flat in shape. The muscle fibres run tightly in one direction through the meat. That gives a pronounced beefy flavour and a steak with bite.

A thin, lean cut like this calls for a short cook at high heat. Do that and you get a juicy steak. Cook it too long and it turns firm.

Grass-fed or grain-fed?

A grass-fed flank steak usually has a pronounced beefy flavour. A grain-fed flank steak is generally a little milder in flavour with slightly more marbling. Take a look at our flank steak or one of our other special steaks. Can't decide? Call or email us via customer service, we're happy to help you choose.

How to cook flank steak in 5 steps

1. Take the flank steak out of the fridge in good time and pat it dry. Do this at least half an hour ahead and unpack it straight away. Is your flank steak frozen? Let it thaw slowly in the fridge first. A dry surface sears better than a wet one.
2. Season the steak. Salt and pepper alone do the magic, but want a little more? Then you can go for our steak seasoning. Or make a marinade with oil, garlic and lime (definitely recommended for a change). Did you marinate? Then pat the steak thoroughly dry.
3. Get the pan properly hot. Use a heavy frying pan or cast-iron pan with a splash of oil with a high smoke point, such as peanut or sunflower oil. The pan should be almost smoking before the steak goes in.
4. Cook 1 minute per centimetre per side. A flank steak of 2 centimetres takes 2 minutes per side. Thinner means shorter, thicker means longer. Turn the steak only once. Cooking on gas? Keep it moving. On induction, leave it where it is.
5. Rest the flank steak and slice. Five minutes on a board, then slice it into thin slices across the grain.

What core temperature suits flank steak?

A meat thermometer gives you certainty. Take the flank steak off the heat about 3 to 5 °C early, because the temperature keeps rising while it rests. Guide temperatures after resting:

• Rare: 49 to 51 °C
• Medium rare: 52 to 54 °C (our recommendation)
• Medium: 55 to 57 °C
• Well done: 62 °C or higher

A lean, thin cut like flank steak dries out and firms up faster at a higher temperature.

Flank steak on the BBQ

Flank steak does it perfectly on the BBQ. It's thin, has a robust flavour that stands up to smoke and is ready in a few minutes. Set up a properly hot grill with direct heat and lay the steak on it at an angle. Cook it 1 minute per centimetre per side, just like in the pan, and turn once. Want nicer grill marks? Rotate the steak a quarter turn halfway through the cooking time on each side. Did you use a marinade? Then pat the steak dry, otherwise the meat steams on the grate.

Keep a close eye on the flank steak, because it's ready fast. If there are big flames, move it to the cooler side of the BBQ for a moment. Let it rest for five minutes after grilling and then slice it thinly across the grain. Want more flavour? Rub the steak beforehand with one of our BBQ rubs.

Flank steak sous vide

But hey, want to take no risk at all of a dry steak? Then sous vide is your friend. Vacuum-seal the flank steak, with some seasoning or a splash of oil if you like, set the water bath to 55 °C and let the steak cook for 2 to 4 hours for a medium rare result. Want a much softer texture? Then the steak can also stay in the water bath for 7 to 24 hours.

Take the steak out of the bag and pat it thoroughly dry. Then sear it for 30 to 60 seconds per side in a scorching hot pan with a splash of oil with a high smoke point, until it has a nice brown crust. Let it rest briefly, slice it thinly across the grain and you're done.

Slicing flank steak

Did you know that slicing is the last chance to turn flank steak into a top steak? The muscle fibres run tightly in one direction. That's the grain, and you can see it clearly. Place your knife at a right angle to those fibres and cut thin slices of about half a centimetre. That way you shorten the long fibres and eat a tender piece of meat. Slice with the grain and the steak stays firm and chewy. Want to know more? Read our tips on cutting steak.

What do you serve with flank steak?

Thin slices of flank steak work perfectly in tacos, wraps, a warm salad or a stir-fry. Or simply serve them as a steak, with a fresh chimichurri, herb butter, steak jus or a steak sauce. This robust flavour pairs well with a powerful red wine, such as a malbec, syrah or sangiovese.

Questions about cooking flank steak

Which part of the cow does flank steak come from?

Flank steak is cut from the flank of the cow, the underbelly. There are 2 of them per cow. It's a long, flat and lean cut whose muscles work hard. That's why it has so much flavour and a tight grain.

How long do you cook flank steak?

Allow 1 minute per centimetre per side over high heat. A flank steak of 2 centimetres takes 2 minutes per side. Then let it rest for five minutes.

Is flank steak tough?

Not if you cook it briefly, preferably no further than medium rare, and slice it across the grain. Cooking it too long and slicing it with the grain are the main reasons flank steak turns firm.

Should you marinate flank steak?

You don't have to, but you can. Flank steak takes a marinade well. Marinate it for a few hours with, for example, oil, garlic and lime. Pat the steak thoroughly dry before cooking.

Can you cook flank steak sous vide?

Yes. For a medium rare flank steak, set the water bath to 55 °C and cook the steak for 2 to 4 hours. Then pat it dry and sear it for 30 to 60 seconds per side in a hot pan.