How to Cut Flank Steak

What is Flank Steak?

Flank steak is a versatile cut of beef that comes from the abdominal muscle of a cow. It’s long and flat, with a pronounced grain, aka long muscle fibers, that runs lengthwise.

It’s also a lean cut of beef, and because of that, it can be tough if not cooked the right way. Marinate and cook it quickly over high heat for best results. Knowing this, it’s a popular choice for dishes like steak fajitas, steak stir fry, and carne asada.

You can purchase flank steak at almost every local grocery store because it’s commonly available and relatively inexpensive. However, you can use a flank steak substitute if you can’t find flank steak or it’s out of your price range. It’s sometimes referred to as London broil.

The Best Way to Cut Flank Steak: Against the Grain

The best way to cut beef flank steak is to cut it against the grain. When you cut it against the grain you shorten the tough fibers, making it more tender and easier to chew. You end up with really tender flank steak when you pair this method with a flavorful marinade and when you cook it to the right temperature.

How to Find the Grain

The grain of the meat refers to the direction of the muscle fibers that run through the meat. It is the tough connective tissues that runs lengthwise, which means that the grain runs parallel to the length of the meat.

Most cuts of flank steak are rectangular in shape with the fibers running the length of the steak, so you’ll slice across the width of the steak rather than the length.

How to Cut Flank Steak

Option 1: Slicing Raw Flank Steak

Here’s a step-by-step guide on how to cut flank steak before it’s cooked. You’ll want to cut the flank steak in advance for recipes like steak stir fry, steak fajitas, or other dishes that require cooking sliced steak.

1. If you have time, place the raw flank steak in the freezer for 30 minutes to chill slightly. This helps hold it together as you slice.
2. Place the steak lengthwise in front of you on a clean cutting board. Identify the direction of the grain by looking for the long, thin lines running lengthwise along the meat.
3. Use a sharp knife to cut the flank steak into thin slices against the grain, cutting at a slight 45-degree angle. Repeat the slicing process with the entire steak and marinade or cook as directed.

Tip: Make sure to handle raw meat safely by washing your hands, utensils, and cutting board thoroughly with soap and hot water after use to avoid cross-contamination.

Option 2: Slicing Cooked Flank Steak

Here is a step-by-step guide on how to cut whole flank steak after it’s cooked. This is most common for recipes like carne asada, grilled flank steak, or broiled flank steak on a sheet pan.

1. Transfer the whole steak to a clean cutting board with the grain running lengthwise in front of you. Allow the cooked flank steak to rest for at least 10 minutes on a clean cutting board to allow the juices to redistribute and the meat to cool down slightly.
2. Look for any visible lines of fat or connective tissue running perpendicular to the grain, and trim them off with a sharp carving knife if applicable.
3. Use a sharp knife to slice the flank steak thinly against the grain, cutting at a slight angle. Repeat the slicing process, cutting the flank steak into thin strips or cubes as desired.

Expert Tips

1. Use a sharp knife: A sharp knife is essential for cutting flank steak because it will make clean, precise cuts and prevent the meat from tearing.
2. Cook the flank steak to the right temperature: no matter how you cut it, the flank won’t be juicy and tender if it’s over-cooked. Use a meat thermometer to determine the internal temperature of the beef.
3. Cut against the grain: Flank steak has a pronounced grain, and cutting against the grain means cutting the meat perpendicular to the lines of muscle fibers. This will make the meat more tender and easier to chew.
4. Slice thinly: Slicing flank steak thinly helps it absorb marinades better and will make it easier to cook. It also makes it more tender because the thiner the slices, the thinner the chewy grain.
5. Let it rest: this allows the juices to redistribute and keep the meat moist and flavorful.
6. Use a cutting board with a juice groove: Flank steak can release a lot of juice when being cut, so use a cutting board to catch excess juices as you cut.
7. Cut at an angle: Cutting flank steak at a slight angle shortens the grain more.

Frequently Asked Questions

Best Flank Steak Marinade

The easiest way to add a great flavor and make flank steak more tender is to marinade it for at least 30 minutes prior to cooking. Here is our favorite flank steak marinade!

• 1/4 cup soy sauce, coconut aminos
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

You could also swap the soy sauce for balsamic vinegar like in the marinade for this steak pasta. Marinating steak is similar to our guide on how to marinate chicken. Add all of the ingredients to a bowl or resealable bag and marinade in the fridge for at least 30 minutes or up to 12 hours.

Cooking Flank Steak

Flank steak benefits from quick cooking methods that require higher temperatures like grilling, searing, pan-frying, and broiling because it’s lean and can dry out quickly.

1. Grilling: Flank steak is an excellent cut for grilling because it cooks quickly and develops a delicious charred crust. Preheat the grill to high heat, season the steak with salt and pepper or your favorite marinade, and grill for 5-7 minutes per side for medium-rare.
2. Broiling: Preheat the broiler, season the steak with salt and pepper or a marinade, and broil for 5-7 minutes per side for medium rare. Again, let the steak rest before slicing against the grain.
3. Pan-searing: Heat a heavy skillet, like a cast-iron skillet over high heat, add some oil, and sear the steak for 2-3 minutes per side until browned and cooked to your desired level of doneness.
4. Stir-frying: Cut flank steak into thin strips and stir-fry with vegetables for a quick and easy weeknight meal.

Flank Steak Recipes

Flank steak is most commonly used for carne asada. This traditional recipe features a marinade of lime juice, oil, garlic, and Mexican spices.

Craving an Asian-Inspired recipe? We love using flank steak in this veggie-packed steak stir fry, Instant Pot Mongolian beef, and beef satay with Thai peanut sauce.

Try this stuffed flank steak for a fancier dinner party. It features mushrooms, spinach, and goat cheese!

Want to heat up the grill? This grilled flank steak with pineapple salsa is great for cookouts and these Philly cheese steak foil packs make a great camping recipe.