Flank steak (also called Bavette steak) is a specialty cut, famous for its intense flavor and for how tough it can be if improperly cooked. However, it is a wonderfully versatile cut of beef and can melt in your mouth with tenderness when you choose a great Flank steak recipe or incorporate a flavor-filled Flank steak marinade. Grilling is perhaps the best way to cook Flank steak, but you can also pan-sear it in a skillet, broil it in your oven, or even use a specialty cooking method like an instant pot. The real trick is to keep your Flank steak grill time to a minimum. This lean cut is best cooked rare, medium-rare, or medium and can be used to create wonderful meals like Flank steak tacos, Flank steak fajitas, and chimichurri Flank steak. Everything you need to know is in the instructions below. Use these techniques along with a meat thermometer and soon youll be famous for cooking your own amazing Flank steak!
How to Cook Flank Steak on the Grill
Grilling Flank steak is a popular cooking method and one that can be used for a wide variety of Flank steak marinade recipes and those with traditional seasonings.
If you choose to use a marinade, place your steak in a bowl or resealable plastic bag and add the marinade. Use enough marinade to cover the meat completely or and be sure to turn the steak a few times while marinating. Your marinade recipe should tell you how long to marinate your Flank steak. For the sake of food safety, always refrigerate the meat while marinating. Before cooking, remove your Flank steak from the marinade and allow excess marinade to drain away.
Grilled Flank steak can be prepared with either of the following grill methods:
- Charcoal Grilling
- Gas Grilling
Regardless of which method you choose, be sure your meat is completely thawed before placing your Flank steak on the grill. We recommend thawing in the refrigerator for at least 24 hours. If you have a marinade recipe you would like to use, its best to wait until your Flank steak is fully thawed. Marinating while defrosting can make the surface texture of the meat mushy. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, if you choose not to marinade your Flank steak, season it to taste with Kansas City Steak Original Steak Seasoning, which will enhance the flavor.
Preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
Preheat your grill on high. Sear both sides for 1–2 minutes, then, reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
- Follow the directions for how long to grill Flank steak. For the perfect medium-rare Flank steak, grill for 9–12 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your Flank steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.
- To check the degree of doneness, use a meat thermometer to measure the Flank steak’s internal temperature.
- Resting Flank steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife and Expert Tips for How to Carve a Steak).
- Take a good look at your Flank steak and note which direction the fibers are running. Slide your knife back and forth across those fibers – across the grain – cutting your Flank steak into slices. Keep each slice no more than ¼ inch thick.
- To make each bite extra tender, hold your knife blade at a 45° angle; this is called “cutting on the bias.” Cutting against the grain this way exposes more surface area in each fiber and keeps the fibers from being stacked directly on top of each other in each slice of meat, further weakening the bonds that hold them together.
How to Cook Flank Steak on the Stove
There are many wonderful Flank steak recipes for cooking with a pan on your stovetop. Pan-seared Flank steak is delectable in both whole and pre-sliced cuts, and this method will give your meat that rich golden-brown color and melt-in-your-mouth flavor we all desire. Follow the two sets of directions below for how to cook Flank steak in a pan depending on your chosen slice.
Want to enhance your flavor? Select a marinade for Flank steak tacos or a marinade for Flank steak fajitas, among many other varieties! If you have a Flank steak marinade recipe for the stove you would like to use, its best to wait until your meat is thawed. Marinating while defrosting can make the surface texture of the meat mushy. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature.
If you choose to use a marinade, place your steak in a bowl or resealable plastic bag and add the marinade. Use enough marinade to cover the meat completely or and be sure to turn the steak a few times while marinating. Your marinade recipe should tell you how long to marinate your Flank steak. For the sake of food safety, always refrigerate the meat while marinating. Before cooking, remove your Flank steak from the marinade and allow excess marinade to drain away. If you do not want to marinate your Flank steak, season it as desired; we recommend using Kansas City Steak Original Steak Seasoning.
For a medium-rare, pan-seared whole Flank steak on the stove, follow these steps for best results:
- Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear for your Flank steak in a skillet.
- Add 1–2 tbsp. of vegetable oil or butter to the skillet (enough to coat the bottom) and immediately place the Flank steak in the hot skillet.
- For a perfect medium-rare Flank steak on the stove, sear in a skillet for 12–13 minutes, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Use a meat thermometer to check the internal Flank steak’s temperature to ensure it is cooked to the perfect level of doneness.
- Rest your Flank steak for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called “carryover cooking”). The final temperature will read 135°F.
- Resting Flank steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife and Expert Tips for How to Carve a Steak).
- Take a good look at your Flank steak and note which direction the fibers are running. Slide your knife back and forth across those fibers – across the grain – cutting your Flank steak into slices. Keep each slice no more than ¼ inch thick.
- To make each bite extra tender, hold your knife blade at a 45° angle; this is called “cutting on the bias.” Cutting against the grain this way exposes more surface area in each fiber and keeps the fibers from being stacked directly on top of each other in each slice of meat, further weakening the bonds that hold them together.
Flank steak is a versatile cut of beef; pre-sliced and pan-seared, it is perfect atop pasta, a salad, or in a stir fry. For pan-seared, pre-sliced Flank steak on the stove, select a marinade or seasoning and use the following directions:
- To pre-slice your Flank steak, place it back in the freezer for just 15 minutes; this will firm up the meat and make it easier to slice.
- Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife and Expert tips for How to Carve a Steak).
- Take a good look at your Flank steak and note which direction the muscle fibers are running. Slide your knife back and forth across those fibers – across the grain – cutting your steak into slices. Keep each slice no more than ¼ inch thick.
- To make each bite extra tender, hold your knife blade at a 45° angle; this is called “cutting on the bias.” Cutting against the grain this way exposes more surface area in each fiber and keeps the fibers from being stacked directly on top of each other in each slice of meat, further weakening the bonds that hold them together.
- Heat a heavy skillet, a cast iron skillet, or wok over high heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
- If you are stir-frying, simply follow your Flank steak recipe directions from this point forward.
- For the perfect pan-fried Flank steak slices to top pasta, rice, potatoes, or a salad, add 1–2 tbsp. of vegetable oil or butter to the skillet (enough to coat the bottom) and immediately place Flank steak slices in the hot skillet.
- Sear the slices for 4–7 minutes, turning frequently with tongs, until you see each slice is cooked to the desired level of doneness. Remove and serve immediately.
There are many great Flank steak recipes for cast iron skillets, and this method provides you with a deep brown crust and an excellent finish for your steak. Follow the same set of directions as you would if cooking a Flank steak on the stove in a non-stick skillet. For more information, visit our How to Cook Steak in a Cast Iron Skillet page.
Pan Seared Flank Steak with Garlic Butter
Should flank steak be cooked medium-rare?
Or, if some family members like their steak cooked medium-rare and others like theirs more well done, leave the flank steak intact as is and there will be something for everyone. High heat is best for cooking flank steak: the hotter and quicker it cooks, the less tough it will be.
What is the healthier substitute of flank steak?
The healthier substitute of flank steaks are: 1. Beef Skirt: It closely resembles flank steak. This specific cut comes from the diaphragm area of the animal. It is a thin meat with marbles fats on the surface. Since its thinner than flank, it cooks perfectly in a very shorter period of time. 2. Chicken breast: It cooks quickly and it is also the healthier alternative as it has less amount of fats when compared to flank steak. 3. Top Round: It is the thick cut. Marinating before broiling or grilling top round steak promotes tenderness. 4. Tri-Tip Steak: Also known as the triangle steak, this flank steak alternative comes from the top of the sirloin area. It is characterized by the fat surrounding the meat along the edges. Trimming that fat is an obvious way to keep this flank steak alternative healthier.
Is flank steak good?
Flank steak is a lean, flavorful, inexpensive cut that feeds a crowd in a hurry. Learn how to cook it right, and it’ll be juicy perfection every time! And while it’s plenty tasty with just salt and pepper, you can definitely add your favorite herbs and spices, a marinade, or a sauce on the side. With flank steak, it’s all good!
Can you cook flank steak in the oven?
Flank steak doesn’t need much preparation to cook in the oven. Here are the steps you need to take: Pull the steak from the refrigerator and salt it on both sides. Leave at room temperature for 45 minutes. Spray a rimmed baking sheet with cooking spray. Preheat the broiler 5-10 minutes before you’re ready to cook.