What is Flank Steak? (A Complete Guide for How to Cook)

Quick Answer

Flank steak is a lean, flavorful cut from the cow’s abdominal area with a distinctive long grain. At $10-12 per pound, this affordable cut becomes incredibly tender when marinated properly and sliced against the grain. Perfect for fajitas, stir-fries, and grilling.

TL;DR

Best for: Grilling, fajitas, stir fry
Price: $10–12/lb
Cook to: 130–135°F (medium rare)
Tip: Always slice against the grain after resting
AKA: Jiffy steak, beef flank

Looking for an affordable steak that delivers big flavor? Flank steak might look intimidating, but it’s one of the most versatile cuts when you know the techniques. Here’s everything you need to master this budget-friendly favorite.

What is Flank Steak?

Flank steak comes from the flank primal, located on the cow’s lower abdominal area behind the plate. Since this muscle is well-exercised, the meat develops a distinctive long grain running lengthwise through the cut.

Key characteristics:

Long, distinctive grain running lengthwise
Lean with minimal marbling
Typically 1.5-3 pounds per piece
$10.99-$12.99 per pound
Also called jiffy steak or beef flank

Raw flank steak showing distinctive long grain pattern and minimal marbling. — Notice the long grain lines running lengthwise – always slice perpendicular to these lines for tenderness.

Flank Steak vs Other Popular Cuts

Cut	Price/lb	Grain	Best Use	Cooking Time
Flank	$10-12	Long	Fajitas, stir-fry	4-6 min/side
Skirt	$12-14	Loose	Tacos, quick sear	2-3 min/side
Sirloin	$8-10	Medium	Grilling, roasting	6-8 min/side

How to Buy Flank Steak

Look for bright red color, minimal browning, and clear grain lines. Ask your butcher for “flank steak” – it may also be labeled as “jiffy steak” or “beef flank.”

Raw flank steak showing marbling and long grain lines — Look at the unique grain and minimal fat of this cut.

How to Cook Flank Steak Perfectly

The secret to tender flank steak: marinate, use high heat, don’t overcook, and slice correctly.

Essential cooking steps:

Marinate 2-12 hours with acidic marinades – Acid breaks down tough fibers
Use high heat – 400°F+ for proper searing
Cook to medium-rare – 130-135°F internal temperature
Rest 5-10 minutes – Redistributes juices
Slice against the grain – Cut perpendicular to muscle fibers in ¼-inch slices

What temp to cook flank steak? Medium-rare (135°F) gives the best texture and flavor for this lean cut.

Flank steak being grilled at high heat showing proper searing technique

How to Cut Flank Steak

How you cut it makes or breaks flank steak success:

Locate the long grain lines
Rotate steak 45 degrees
Slice against the grain in ¼-inch strips
This breaks tough fibers into tender bites

Diagram showing how to cut a flank steak. — Notice the long grain lines running lengthwise – always slice perpendicular to these lines

The Best Flank Steak Recipes

These tested recipes show flank steak’s versatility from quick weeknight dinners to impressive entertaining dishes:

Start Here – The Basics

Weeknight Winners

Party-Ready Dishes

What is Flank Steak Used for?

Perfect for summer grilling and outdoor entertaining & ideal for meal prep and batch cooking. Flank steak excels in dishes requiring thin beef strips: