Flank steak is a lean, flavorful cut of meat that is probably best prepared marinated and cooked over a grill. But sometimes you just don't have time to marinate the meat or deal with the grill.
My mother raised 6 kids (all born within 8 years) on my dad's teacher's salary. Which means she is the master of efficiency in the kitchen.
The Key To Making Juicy, Tender Flank Steak
This is her favorite method of preparing flank steak! The trick is to put little knife pokes in the meat, breaking up some of the long muscle fibers.
When I asked about the juices running out of the meat, it's not really an issue as the meat is cooked rare, and whatever juices do come out get reduced in the pan and served over the meat.
For the Best Flank Steak, Pan Fry
You wouldn't want to cook flank steak this way on a grill, as you wouldn't be able to catch the juices. Also, grilled meat should be marinated first. (For that see our grilled, marinated flank steak recipe.)
What Is Flank Steak?
Flank steak is a cut of meat from a cow's abdomen. It's muscular and has tough fibers. This fairly lean cut of beef is flavorful and less expensive than some other cuts of beef, but it needs careful preparation so it doesn't come out tough. It's sometimes thought to be interchangeable with skirt steak, but skirt steak comes from the diaphragm area of the cow, under the rib section.
Alternatives to Flank Steak
How To Store and Reheat Leftovers
Refrigerate leftover sliced flank steak, tightly covered, for 4 to 5 days. Steak is best reheated slowly over low heat in the oven. Reheat flank steak in a 350°F covered in foil until it reaches 110°F.
The Best Sides for Flank Steak
- Garlic Mashed Potatoes
- Microwave Corn on the Cob
- Easy Sauteéd Spinach
- Snow Peas With Pine Nuts and Mint
- Roasted Beets With Balsamic Glaze
How To Cook Flank Steak
Searing flank steak on the stovetop can produce a lot of smoke. Open your windows, if possible, and get the vents over the range going if you have them.
1 1/2 pounds flank steak
Freshly ground black pepper
About 3 tablespoons softened butter (more if needed), divided
Tenderize the steak with shallow cuts:
Remove the steak from the refrigerator a half hour before cooking.
Cut away any tough connective tissue on the surface of the steak.
Using the tip of a sharp knife, poke small cuts into the meat, almost all the way through. The cuts should be at an angle, in the direction of the grain of the meat as the knife tip is going in. The cuts should be about an inch apart from each other.
Turn the steak over and repeat the cuts on the other side. Make sure that the cuts you are making on this side are parallel with the cuts you made on the other side, otherwise you may cut across an existing cut, and end up poking a hole through the meat.
Rub with the salt, pepper, mustard, and butter:
Sprinkle one side of the steak with salt and freshly ground pepper. Sprinkle the steak with dry mustard. (You can use regular mustard if you don't have any dry mustard.)
Rub 1 tablespoon of butter all over the side of the steak. Turn the steak over and repeat with the dry mustard, pepper, and another tablespoon of butter.
Sear in a hot frying pan:
Heat a large cast iron frying pan on high heat. Place steak in hot pan. Let sear for 2 to 3 minutes until well browned.
Use tongs to lift up to see if nicely browned. If so, flip to the other side and let sear for 2 to 3 minutes.
Remove from the heat:
Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes in the residual heat of the pan (assuming you are using cast iron, if not, lower the heat to low).
Check for doneness:
Use your fingertips to check for doneness or insert a meat thermometer into the thickest part of the steak - 120°F for very rare, 125°F for rare, or 130°F for medium rare. Flank steak should be served rare or medium rare, otherwise, it may be too dry.
If the steak isn't done enough to your liking, return the steak and pan to medium high heat for a few minutes.
Let the steak rest:
Remove the steak from the pan to a cutting board and let rest for 10 minutes, covered with aluminum foil.
Cut the meat in very thin slices, at an angle, across the grain of the meat. (This way you break through the tough long muscle fibers.)
Make the sauce:
Any juices that come out of the meat while cutting or resting, return to the pan. Return the pan to a burner on high heat and deglaze the pan with a little water, scraping up any browned bits. Once the water has mostly boiled down, add a little butter (about a tablespoon) to the pan for a nice sauce.
Arrange the cut meat on a serving plate and pour the deglazed pan juices over the meat.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|