The Home Base
The Fundamentals
The Playbook
The Lineup
The Home Base
The Fundamentals
The Playbook
The Lineup
The Playbook
/
Proteins & Mains
/
Flank Steak
Flank Steak
Photo coming soon
Price and Value
●
Flank sits in the mid-range price tier — more than ground beef, less than strip or ribeye.
●
It's a great value cut because one flank steak feeds 3-4 people easily, and it takes marinades incredibly well.
●
This is the steak you buy when you want to feed a group without breaking the bank.
Marinade Is Key
●
Flank steak is lean with long muscle fibers, so it benefits hugely from a marinade.
●
Acidic marinades (citrus, vinegar-based) help tenderize the fibers.
●
Marinate for at least 2-4 hours, overnight is better.
●
Soy-based, chimichurri, or citrus-garlic marinades all work exceptionally well here.
How to Cook It
●
High heat, fast cook.
●
Grill or cast iron, 3-5 minutes per side depending on thickness.
●
You want a good sear on the outside while keeping the inside medium rare to medium.
●
Don't go past medium — there's not enough fat to keep it tender at higher temps.
●
Let it rest for 5 minutes.
Slice Against the Grain
●
This is the most important thing with flank steak.
●
Look at the direction the muscle fibers run and cut perpendicular to them — against the grain — in thin slices.
●
Cutting with the grain leaves you chewing through long fibers.
●
Against the grain, each bite is tender and short.
●
This one technique makes or breaks the entire cut.
Quick Tips
●
Always marinate — this is not a salt-and-pepper-only cut
●
High heat, fast cook, don't go past medium
●
Slice thin, against the grain — non-negotiable
●
Great for fajitas, stir-fries, salad toppers, and tacos
Featured In The Playbook
Fajita / Chili Lime Marinade
Lemon Herb Marinade
Teriyaki Marinade
Avocado Crema
Charred Jalapeño Salsa
Mango Salsa
Fajita-Style Grilled Onions & Peppers
Fresh Corn & Tomato Salad
Simple Lime Rice
Back to Proteins & Mains
Browse all in The Playbook