How To Cook Beef Flank Steak | Tender, Fast, Flavorful

Lean, long, and full of beefy character, flank rewards heat and speed. You’ll get the best texture when you season with salt ahead of time, blast it over strong heat, rest, then carve in thin ribbons across the grain. This guide shows several reliable ways to get that tender chew with big flavor at home.

Cooking Methods At A Glance

Smart Prep For Tender Bites

Buy, Trim, And Portion

Pick a piece with even thickness and bright color. Pat it dry. Trim loose silverskin so the surface browns well. For servings, plan about 6–8 ounces raw per person since the cut is lean.

Seasoning That Works

Salt attracts moisture, dissolves, and moves inward. Sprinkle kosher salt at least 45–60 minutes ahead, or the night before on a rack. Add cracked pepper right before heat. For extra savor, rub in garlic, a touch of sugar for faster browning, and a neutral oil film.

Marinades: Flavor Vs Texture

Acid and enzymes bring brightness, but texture change comes mostly from slicing, not soaking. Use marinades to add flavor and surface moisture for browning. Keep raw meat in the fridge and discard used liquid after cooking. For safe handling guidance, see the USDA marinating page.

Cooking Beef Flank On The Stove: Step-By-Step

Pan And Heat

Use a heavy skillet. Set it over strong heat until a wisp of smoke rises. A hot surface drives the Maillard reaction, which builds a savory crust while keeping the middle rosy.

Sear With Control

Lay the meat flat. Don’t crowd the pan. Sear one side until the edges brown and the surface releases, then flip. Baste with butter and smashed garlic during the final minute. Add a sprig of thyme if you like a gentle herbal note.

Check Doneness

Use an instant-read thermometer. Pull around 125–130°F for a pink center after carryover. For safety guidance, the USDA chart lists 145°F with a short rest.

Broiling In The Oven

Set The Rack And Tray

Move the rack close to the element. Line a sturdy tray with foil and set a wire rack on top so heat can circulate.

Cook Hot And Fast

Broil on high. Slide the meat under the element and cook until charred spots form. Flip and repeat. Keep the door cracked if your oven manual allows; this helps prevent the element from cycling off.

Rest And Slice

Rest on a board 5–10 minutes. Tilt the board to catch juices. Slice thin strips across the grain at a shallow angle and spoon the juices over the slices.

Grilling Over Direct Heat

Set Two Zones

Build a hot side and a cooler side. Clean and oil the grates. High heat makes flavor; the cooler side gives insurance.

Cook With The Lid Down

Sear over the hot zone. Close the lid to trap heat for even cooking. If flare-ups rise, shift to the cooler side for a moment, then return to the hot side to finish.

Finish And Rest

Pull when the center hits your target. Tent loosely with foil. After the rest, slice across the grain. Keep strips short to shorten the muscle fibers and boost tenderness.

Edge-To-Edge With Sous Vide

Bag It Right

Season, add a knob of butter and aromatics, then bag. Lower into a water bath set to your preferred doneness.

Chill Briefly, Then Sear

After the bath, chill the bag in cold water for a couple of minutes. Pat the surface dry. Sear in a ripping hot pan or on a grill for a minute per side to build color.

Time Guide

Plan 2–3 hours in the bath for typical thickness. Thicker pieces can sit a bit longer without drying since the temperature stays controlled.

Doneness, Carryover, And Slicing

Target Temperatures

Pull around 125–130°F for a warm pink center after the rest. Carryover while resting can add a few degrees. If you prefer a firmer result, go a touch higher. For official safety, follow the USDA safe minimums.

Rest For Juiciness

Resting lets muscle fibers relax so juices stay put when you carve. Five to ten minutes is enough for this slim cut.

Slice Against The Grain

Look for the long fibers running lengthwise. Rotate the board so you cut perpendicular to those lines. Keep slices thin. This shortens each fiber and improves the bite.

Time And Temperature Cheatsheet

Seasoning Mixes That Love This Cut

Classic Steakhouse

Kosher salt, cracked pepper, garlic powder, and a pinch of sugar. Finish with butter and thyme.

Citrus And Chili

Lime zest, chipotle powder, cumin, coriander, and olive oil. A quick squeeze of lime after slicing brightens the beef.

Soy And Ginger

Soy sauce, grated ginger, minced garlic, brown sugar, and a drop of sesame oil. Pat the surface dry before searing to keep splatter down.

Great Pairings And Uses

Simple Plates

Serve with roasted potatoes, a leafy salad, or charred vegetables. A fast pan sauce from fond, butter, and a splash of stock ties the plate together.

Meals For Later

Tuck slices into tacos with salsa and onions. Load bowls with rice, pickled veggies, and a drizzle of chili crisp. Toss cool strips with greens and a sharp vinaigrette.

Leftovers, Food Safety, And Reheating

Store

Chill leftovers within two hours. Wrap tightly or place in a shallow container. Keep in the fridge up to four days.

Reheat Gently

Warm slices low and slow: a covered skillet over low heat, or a short steam over simmering water. Stop while the center stays pink to keep texture tender.

Cold Uses

Cold slices stay tender. Layer on sandwiches with mustard, tuck into noodle salads, or fold into omelets.

Master Method Card

Ingredients

1–1.5 lb flank, 1 tsp kosher salt, 1 tsp cracked pepper, 1 tsp sugar, 1 tbsp neutral oil, 2 tbsp butter, 2 garlic cloves, thyme.

Steps

1. Pat dry and salt at least 45–60 minutes ahead.
2. Heat cast iron until smoking. Add oil.
3. Sear one side 3–4 minutes. Flip.
4. Add butter, garlic, and thyme. Baste 60–90 seconds.
5. Check 125–130°F. Move to a board. Rest 5–10 minutes.
6. Slice thin against the grain on a bias. Serve with juices.

Common Mistakes And Fast Fixes

Steak Feels Tough

The cut has long fibers. Slice thinner across the grain and add a pan sauce to moisten. Next time, pull from heat a few degrees earlier.

Surface Didn’t Brown

Pan was not hot enough or the surface was wet. Dry the meat well and preheat longer. A pinch of sugar in the rub speeds browning.

Cooked Past Target

Carryover continued while resting in a hot spot. Rest on a cool board, tent loosely, and carve sooner.