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A beautifully cooked and sliced flank steak on a wooden cutting board. The steak appears to be seasoned with cracked black pepper and garnished with fresh thyme, giving it a savory and aromatic finish.

Flank Steak

Flank Steak is a lean and flavorful cut of beef taken from the lower abdominal muscles of the cow. Known for its long, flat shape and distinctive grain, it offers a rich, beefy taste that’s perfect for quick, high-heat cooking methods like grilling or pan-searing. Because it’s relatively lean with visible muscle fibers, flank steak requires careful slicing against the grain to maximize tenderness. It’s popular in dishes like fajitas, stir-fries, and steak salads, and is a versatile, affordable choice for both everyday meals and special occasions.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 6 (based on a 1 to 1.5 lb flank steak)
Calories 300 kcal

Equipment

  • Grill, grill pan, or heavy skillet (cast iron preferred)
  • Sharp knife (for slicing against the grain)
  • Cutting board
  • Tongs or spatula
  • Meat thermometer (optional but helpful for perfect doneness)

Ingredients
  

  • 1 to 1.5 lbs flank steak
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon smoked paprika or chili powder (optional)
  • 1 tablespoon soy sauce or Worcestershire sauce (optional, for extra umami)
  • Fresh herbs like rosemary or thyme (optional)

Instructions
 

  • Prepare the Steak:
    Remove the flank steak from the fridge about 30 minutes before cooking to come to room temperature. Pat dry with paper towels.
  • Season:
    Rub the steak on both sides with olive oil. Sprinkle salt, pepper, and any optional spices (like garlic, paprika, or herbs).
  • Preheat Grill or Pan:
    Heat a grill or heavy skillet over high heat until very hot.
  • Cook the Steak:
    Place the steak on the hot surface. Grill or sear for about 4-5 minutes per side for medium-rare. Adjust time based on thickness and desired doneness.
  • Rest the Steak:
    Remove steak from heat and let it rest on a cutting board for 5-10 minutes to let juices redistribute
  • Slice:
    Slice the steak thinly against the grain (perpendicular to the muscle fibers) to maximize tenderness.
  • Serve:
    Serve immediately as is or with your favorite sides or sauces.

Notes

  • Against the grain: Always slice against the grain to shorten muscle fibers and make the steak more tender.
  • Don’t overcook: Flank steak is best served medium-rare to medium; overcooking can make it tough and chewy.
  • Marinating helps: Marinating for at least 30 minutes (or up to overnight) tenderizes the meat and adds flavor.
  • Rest before slicing: Let the steak rest after cooking to keep it juicy and flavorful.
  • Use high heat: Quick, high-heat cooking methods like grilling or searing are ideal for flank steak.
  • Thin slices: Cut thin slices for the best texture and eating experience.
  • Flavor variations: Feel free to experiment with different marinades and spice rubs to suit your taste.
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