Grilled Flank Steak

What is flank steak

This cut comes from the belly of the steer, toward the rear end. It’s a wide, flat, rectangular piece with a moderately beefy flavor and a strong visible grain. I reach for it instead of pricier cuts like ribeye because it’s significantly cheaper and, when cooked correctly, just as tender and juicy.

Since it’s on the thinner side, the grill is where this steak really shines. I can feed a whole table off one piece and have it done in minutes over high heat, while still nailing a medium-rare center. It’s naturally keto-friendly with zero carbs and solid protein per serving.

Another name for flank steak

You might see it labeled as London Broil or Jiffy Steak at the butcher counter. Some grocery stores sell it pre-sliced as stir-fry beef, but I always buy the whole cut so I can control the slice thickness.

Selecting the best cut

When I’m shopping, I look for an even, deep red color with some fat marbling running along the muscle. I avoid any piece that still has a thin membrane attached or looks shredded on the surface. A smooth, clean surface without nicks or gouges means the butcher handled it well.

Skirt steak vs flank steak

These are two different cuts, though I get asked about the comparison constantly. Both are flavorful, affordable, and cook best over high heat, but here’s how I tell them apart:

• Where they come from: Both are from the belly of the cow. Skirt is the diaphragm muscle, while flank sits just below it.
• Texture: Flank is leaner and more compact with a tight, pronounced grain. Skirt has a looser texture and turns tough fast if you overcook it.
• Shape: Skirt comes in a long, thin strip. Flank is wider, more rectangular, and a bit thicker.
• Flavor: I find skirt has a beefier, more buttery taste. Flank is milder, which is why I like pairing it with a bold marinade.

Flank steak substitutes

If your grocery store doesn’t carry this cut, I’ve used all of these with good results. They cook the same way (hot and fast), have a similar flavor profile, and are all thin enough for quick grilling.

My top substitutes are skirt steak, hanger steak, and flap meat. Skirt is the closest match in flavor. Hanger has a bit more richness. Flap meat (sometimes called sirloin tip) is the most budget-friendly of the three. All work with this mustard-herb marinade.

How to cut flank steak

Most of the time this cut comes pre-trimmed from the butcher with membranes removed, so there’s no extra prep work on your end. I just pat it dry and it’s ready for the marinade.

After cooking, the key is cutting against the grain. The grain is those long, parallel lines running along the surface of the meat. I position my knife perpendicular to those lines and slice into thin strips, about 1/4 to 1/2 inch thick. Thinner slices give you more tender bites. I use a long, sharp carving knife and let the blade do the work.

Simple flank steak marinades

This cut has a mild, beefy flavor on its own, so I keep my marinades simple and let the meat stay the star. Besides the mustard-herb version in this recipe, here are a few others I’ve tested and keep coming back to:

• Herb garlic: 1/4 cup olive oil, 4 cloves smashed garlic, 1 tablespoon whole black peppercorns, 1 teaspoon fennel seeds, 1/2 cup chopped parsley, 1/2 teaspoon fresh thyme, 2 tablespoons soy sauce, 1 1/2 teaspoons salt. I marinate at least 6 hours with this one.
• Homemade steak sauce: My version of A-1. Combine 1/2 cup Worcestershire sauce, 1/4 cup soy sauce, 3 tablespoons brown sugar-free sweetener, 2 cloves smashed garlic, 2 tablespoons Dijon mustard, 2 tablespoons tomato paste, 1/2 cup avocado oil. Even an hour of marinating gives good flavor.
• Cilantro lime: Fresh cilantro and lime juice. Bright and tangy. I like it best sliced over cauliflower rice or tucked into tacos.
• Fajita: A soy sauce-based marinade that tastes like the steak fajitas at a good Mexican restaurant. I reach for this one on taco night.

Recipes that use flank steak

I usually enjoy this steak on its own or with a simple side, but it works in a lot of other meals too. Here are some recipes I rotate through:

• Air fryer steak bites: Cut the steak into cubes before cooking for a fast weeknight version.
• Keto grilled pizza: Sliced leftover steak makes an incredible pizza topping.
• Keto BBQ chicken: If you’re firing up the grill for steak, throw some chicken on the other side.
• Grilled salmon: Another fast-grilling protein I rotate with through the summer.