Beef Flank: The Lean, Beefy Steak for the Grill

Flank steak is one of the great everyday grilling cuts, a lean, wide slab of beef with a bold flavor and an open grain. It is not tender the way a loin steak is, but marinate it, grill it hot, and slice it thin against the grain, and it is juicy, flavorful, and satisfying. It is the classic cut for fajitas, stir-fries, and steak salads, and it feeds a crowd without the price of a premium steak.

Where it comes from

The flank comes from the lower abdominal area, behind the plate, a lean, well-worked muscle with a long, pronounced grain. Unlike most primals, it yields essentially one cut, the flank steak, a single broad, flat piece. It is lean with little marbling, which is why it depends on the right cooking and slicing rather than on fat for its appeal.

What it tastes like

Robustly beefy, with more flavor than a tenderloin and a satisfying chew. The lean, open grain soaks up marinades beautifully, taking on garlic, soy, citrus, and chili with ease. Cooked to medium-rare and sliced thin against the grain, it is tender enough and full of flavor. Push it past medium or slice it wrong, and it turns chewy, so technique matters more here than with a marbled steak.

How to cook beef flank

Hot, fast, and thin-sliced. Marinate the flank for an hour or several to season and tenderize it, then sear or grill it over high heat, just a few minutes a side, and pull it at 130F to 135F for medium-rare. Rest it, then slice it thin across the grain on a bias, which shortens the long fibers and makes every bite tender. Thin slices also cook fast in a stir-fry. The two rules that matter most are do not overcook it and always slice against the grain. We grill over live fire or sear in cast iron, never plastic. Our grilling and pan searing guides cover the method.

Because the flank is lean, a marinade is more than optional, and a hot, quick cook keeps it juicy. Everything after depends on that thin slice against the grain.

Classic dishes to make

Flank steak is the classic fajita and carne asada cut, grilled and sliced for tacos. It is the beef in a stir-fry, sliced thin and cooked fast. Marinated and grilled, it tops a steak salad or fills a sandwich. Rolled around a filling and braised, it becomes braciole or a stuffed flank roast. Its bold flavor and low price make it a weeknight and party favorite.

Common mistakes

Slicing with the grain is the classic error, leaving even a well-cooked flank chewy, so always cut thin across the grain. Overcooking past medium-rare toughens the lean meat, so keep it rosy. Skipping the marinade misses an easy chance to season and tenderize. And carving it too thick undoes the benefit of slicing against the grain, so slice it as thin as you can.

How to buy it

Look for a flank steak that is deep red with a visible long grain and even thickness, trimmed of excess membrane. A thicker flank is easier to cook to a rosy center. It is a lean cut, so marbling will be minimal, which is normal. Grass-fed beef suits the flank well. Ask your butcher or use our Find a Farmer directory.

Good substitutes

Skirt steak is the closest swap, similar in flavor and open grain, and interchangeable in fajitas and stir-fries. Hanger steak gives a similar bold flavor with a bit more tenderness. Flat iron from the chuck is another affordable, flavorful grilling steak. For thin-sliced stir-fries, sirloin or top round also work with the same thin slicing.

Storage and leftovers

Keep raw flank well wrapped in the coldest part of the fridge and cook within three to five days, or freeze for several months. Cooked flank is best eaten fresh, then sliced cold over salads or into tacos and sandwiches, since reheating overcooks this lean cut. Marinated flank can be prepped a day ahead and kept cold until you grill it.

Nutrition

Flank steak is lean and high in protein, with iron, zinc, and B vitamins and little fat. That leanness makes it a good everyday choice, as long as you keep it rosy and slice it thin so it stays tender. A citrus and herb marinade adds flavor without much fat, while an oil-heavy one adds more, so choose to suit your plate.

Frequently asked questions

How do I keep flank steak from being tough?

Marinate it, cook it hot and fast to medium-rare, rest it, and slice it thin against the grain. Overcooking or slicing with the grain makes it chewy.

What temperature should flank steak be?

Pull it at 130F to 135F for medium-rare. Because it is lean, it toughens past medium, so do not overcook it.

What is flank steak best for?

Fajitas, carne asada, stir-fries, steak salads, and sandwiches. Any dish where the beef is grilled hot and sliced thin.

Is flank the same as skirt steak?

They are similar, lean, flavorful, open-grained cuts, and often interchangeable, but skirt comes from the plate and flank from the abdominal area behind it.

What to serve with it

Flank steak wants tortillas, grilled peppers and onions, a fresh salsa, and lime for fajitas and tacos. Over a salad, it pairs with sharp greens and a punchy vinaigrette. For a stir-fry, rice and crisp vegetables. Something bright and acidic balances the beefy flavor, and a medium red or a cold beer suits it in the glass.

A note on stuffed and rolled flank

Beyond the grill, the flank’s broad, flat shape makes it ideal for rolling. Pounded a little thinner, spread with a filling of herbs, breadcrumbs, cheese, or spinach, then rolled up and tied, it becomes braciole or a stuffed flank roast. Because you are now cooking it slow and moist rather than fast and hot, the usual rules flip: braise the rolled flank gently in sauce until tender, then slice it into pinwheels across the roll, which naturally cuts across the grain. It is a completely different dish from a grilled flank, and a clever way to turn one lean, affordable cut into something that looks and tastes like a project.

Learn more

Back to the Beef Meat Wiki and the full beef primals guide. For the collagen-rich braising primal, see the beef shank, or find good beef through Find a Farmer.