Flank steak
Discover our recipe, where a sizzling hot pan and golden butter take flank steak to its full potential. With a gorgeously caramelised crust and a tender, juicy centre, each slice reveals meat cooked to perfection. Give it time to rest, then slice, serve, and enjoy with your favourite sides.
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Ingredients
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Flank steak (about 400 g)
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1 |
|---|---|
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Butter
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25 g |
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Coarse salt
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¾ tsp |
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Pepper, freshly ground
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Quality beef makes a difference
Choosing the right flank steak is key to great flavour and tenderness. Look for a cut that is deep red, since fresh beef darkens slightly with age. Just note that it should never appear brown or grey. The texture should be smooth and firm, with minimal sinew or silver skin. Flank steak is naturally lean, but a thin layer of fat on one side helps keep it moist during cooking. Aim for a cut with even thickness so it cooks evenly.
Use the right pan
A cast-iron frying pan is the best choice for cooking flank steak, as it holds high heat and provides a strong sear. If you do not have one, a heavy-bottomed pan that can handle high temperatures will also work. The key is using a pan that stays hot enough to create a well-caramelised crust without cooling down too quickly.
Slice against the grain
Slicing flank steak against the grain makes the meat easier to eat by shortening the muscle fibres. These fibres run in one direction, visible as lines in the meat. Cutting perpendicular to them reduces chewiness, making each slice more enjoyable to eat. Slice thinly at a slight angle for the best texture.
Put leftover steak to good use
Make the most of your leftover steak! Slice it up and toss it into sandwiches, salads, or wraps for an easy, flavourful meal. It also works well in pasta, stir-fries, or tacos. Keep it in the fridge and enjoy it cold or lightly reheat it for a quick and tasty addition to your next meal.
FAQ: Questions about flank steak
If you have queries about flank steak, we have answered some commonly asked questions below. Read on to find out more.
What is flank steak?
Flank steak is a lean, flavourful beef cut from the cow’s abdominal muscles. It has long, tough muscle fibres and little fat, so it benefits from high-heat cooking methods like grilling or pan-searing.
Why do you let the steak rest after it cooks?
You let the steak rest because it allows the juices that have gathered in the centre during cooking to redistribute throughout the meat. Cutting it too soon causes these juices to escape, leading to a drier steak. Letting it rest for about 10 minutes helps retain moisture, making each slice super juicy.
How do you store leftover flank steak?
Store leftover flank steak in an airtight container or wrap it tightly in foil or plastic wrap before refrigerating for up to 3 days. If you want to freeze it, wrap it in cling film, place it in a freezer bag or airtight container, and freeze for up to 3 months.
Nutritional values
Nutritional value, per
585 Kcal
| Fibre | 0 gram fibers |
| Protein | 66.1 gram |
| Carbohydrates | 0.2 gram |
| Fat | 35.7 gram |
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Enjoy our flank steak for an easy feast
Our recipe for flank steak shows you how to cook a proper steak with just a few ingredients and less than half an hour on the clock. It keeps things easy while still delivering outstanding results, so you can focus on getting your favourite sides ready while it is cooking.
Maybe you are planning a full dinner or prefer a more laid-back meal where everyone grabs a little of everything. Whatever the plan, this recipe fits right in.
Incredibly tender and succulent meat
The butter starts out golden, then slowly deepens into a rich brown, wrapping the flank steak in its nuttiness and leaving the edges deliciously caramelised. Cooking it low and slow gives the meat time to soften, allowing it to stay incredibly tender and succulent all the way through. After the meat has sizzled in the pan, we let it rest to keep every slice as juicy as possible.
Pair with salad and potatoes for a full meal
Salad, potatoes, and meat are classic dinner components, but there is no need to play it safe. Skip the usual boiled potatoes and simple side salad, and go for something with a little more personality. Baked potatoes with thyme butter bring warmth and aroma, while crispy smashed potatoes crackle with a satisfying crunch against that succulent meat. If you are after something more comforting, go for creamy potato gratin.
For the salad, a green goddess salad makes it a proper feast, packed with fresh herbs and a creamy dressing. A zesty cucumber and radish salad keeps things light, while a homemade tomato salsa offers the fresh and lively side you may be searching for. Mix and match, or serve a few different side salads and let everyone dig in.
Add a few twists of your own
Our flank steak recipe is a blank canvas, giving you endless ways to experiment with marinades and fresh herbs. Use a marinade to infuse the meat while also making it more tender. A splash of vinaigrette lets the acidity work its way into the fibres, making each slice even more succulent and introducing a slight tang.
A combination of soy sauce, garlic, and brown sugar leans into deep umami with a touch of sweetness, giving it more of an Asian feel. A mustard and honey marinade is a classic, striking the perfect balance between tangy and sweet.
As the steak sizzles, you can play with the flavours there as well! A few sprigs of rosemary release a piney, slightly peppery aroma, while thyme leans more towards a subtle, earthy warmth. Toss in some smashed garlic cloves, too, and let their mellow sweetness melt into the meat.
