Flank steak is one of the most underrated cuts of beef. It looks coarse-grained, but when cooked properly the result is juicy, full of flavour, and surprisingly tender. This is a steak where technique matters more than the “fineness” of the cut.
Unlike fillet, beef flank has plenty of flavour. That is why flank steak does not really need a heavy sauce. A good sear, salt, and black pepper already take it far. If you want, you can serve it with a quick BBQ-style sauce, but often the meat juices alone are enough.
Flank steak is usually cooked whole and sliced only at the end, always against the grain. This step makes all the difference. Slice it the wrong way and the meat feels chewy. Slice it correctly and it becomes much more tender to eat.
The best doneness for flank steak is medium rare or medium. Cooking it all the way through will dry it out quickly, so it is worth keeping an eye on both heat and timing.
This recipe works just as well for a quick weeknight steak dinner as for a more relaxed weekend meal. Serve it with roasted potatoes, salad, or something bright and herby like chimichurri.
FAQ – frequently asked questions
What is flank steak?
Flank steak is a cut from the belly area of the cow, known in Finnish as naudan kuve. It is long, lean, and very flavourful, with a clearly visible grain.
How do you make flank tender?
Three things matter most: a hot sear, the right doneness, and slicing the meat against the grain into thin strips.
Can you marinate the steak?
Yes, but good-quality meat does not really need it. A light marinade can add flavour, but proper cooking technique matters more.
What is the best doneness for flank?
Medium rare or medium. If overcooked, flank steak can become dry and chewy quite quickly.
Wine pairing for flank steak
Mediums steak works well with a full-bodied and tannic red wine. Malbec, Cabernet Sauvignon, and Syrah are all reliable choices with beef.
Flank steak
Ingredients
- 600 g Flank Steak
- 1 tbsp olive oil
- 1 teaspoon salt
- 1 tsp ground black pepper
American sauce (if desired)
- 2 tbsp hickory or smoky BBQ sauce
- 1 tablespoon soy sauce
- 1 tablespoon cane sugar
- 1 tablespoon water
- chili and pepper to taste
Instructions
- Take the Flank steak to room temperature one hour before cooking. Rub the surface of the meat with olive oil, salt and pepper.
- While the steak is warming, prepare the sauce; quickly bring the ingredients to a boil and mix well. Be careful not to let it stick to the bottom. Only little bit of sauce is needed, if any. Flank steak is such a great piece of meat that it is not worth spoiling it with too much sauce.
Flank steak on the grill
- Grill over direct heat until the meat is turning the colour. Other side as well. Then move it indirect heat and cook for 5-10 minutes. This meat should not be over cooked.
On a pan
- Turn on the oven and set it for 150C degrees. Place an ovenproof steak pan on the stove and turn up the heat. Quickly fry both sides of the steak and place the pan in the oven for 5-10 minutes depending how well done you want it.
- Take the Flank Steak on to a cutting board, cover with foil and let rest for a while.
- Slice the steak crosswise into narrow pieces. Take it on a serving platter and drizzle the sauce over the top.
Notes
- Bring the meat to room temperature before cooking for a more even result.
- Do not cook flank steak past medium unless you truly want it well done.
- Always slice against the grain. This is the single most important step for tenderness.
- A meat thermometer helps: about 52–55°C / 126–131°F gives you medium rare.
- Flank steak is also a great cut for grilling because the strong beef flavour stands up well to smoke and char.
Nutrition
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