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