Flank.
Lean, wide, and honest. The everyman's steak — marinated, grilled hot, sliced thin against the grain. If London Broil rings a bell, you already know this cut.
- Origin
- Flank (Belly)
- Marbling
- Low
- Difficulty
- Forgiving
- Sweet Spot
- Med-Rare
The Everyman's Steak.
Flank comes from the flank primal — the abdominal muscles on the belly side of the cow, just behind the plate primal. Specifically it's the rectus abdominis, the sheet of muscle that supports the animal's belly. Lean, wide, flat, and always sold as one large slab.
The defining feature is the grain: a series of very visible parallel muscle fibers running the length of the steak. Cook with those fibers and you get chewy, tough bites. Cook across them (perpendicular slicing) and you get tender, satisfying strips. Same steak, entirely different eating experience. This is the cut where slicing technique matters more than cooking technique.
Marbling is low. Flavor is high — clean, beef-forward, no minerality like hanger, no funk. Because it's lean, it needs help either from a marinade (which flank takes better than almost any cut) or from a rich sauce on the plate. Naked salt-and-pepper flank cooks up well but eats a little dry unless you slice it right.
You'll see flank labeled as "London Broil" at some stores. Technically London Broil is a method, not a cut — high-heat broiling or grilling followed by thin-slicing against the grain. Flank is the traditional cut for the method, so the names got confused. If you see London Broil in the case, check what's underneath the label.
The Facts
- PrimalFlank (rectus abdominis)
- Also CalledLondon Broil, Flanchet, Bavette de Flanchet
- Typical Weight1.5–2.5 lb (whole slab)
- Ideal Thickness3/4" – 1"
- Fat ContentLow
- ShapeWide rectangular slab
Flavor Profile
- Beef FlavorHigh · Clean
- TendernessModerate (slice-dependent)
- JuicinessModerate (leaner cut)
- TextureFirm, straight-grained
- Fat PayoffLow — bring outside fat
- The Money BiteCenter strip, thin-sliced on bias
Marinades Belong Here.
Flank is where marinades genuinely earn their keep. The open grain absorbs deep, the lean texture benefits from added oil and flavor, and the mild beef base takes on whatever flavor profile you build around it. This is one cut where I'd almost always marinate rather than dry brine — unless you're planning a really specific pan sauce or rich topping. Best marinade window: 2–6 hours. Under 2 hours, the flavor doesn't penetrate. Over 6 hours, the acid starts breaking down the surface texture into mush.
Salt & Pepper.
Works — but flank is where the purist approach is genuinely weakest. Without marbling, salt-and-pepper flank can eat dry. If you go this route, plan a sauce or rich topping (chimichurri, herb butter, romesco).
- 01Kosher salt, heavy — flank's grain takes it
- 02Coarse black pepper
- 03Dry brine 1–24 hours
- 04Plan a sauce, don't serve naked
Asian-Style Grill.
The Asian-influenced marinade that turns flank into something totally different from Tex-Mex skirt. Great over rice with charred scallions, or sliced thin for lettuce cups.
- 011/3 cup soy sauce
- 022 tbsp toasted sesame oil
- 033 cloves garlic, minced
- 042 tbsp fresh ginger, grated
- 052 tbsp brown sugar or honey
- 061 tbsp rice vinegar
- 072 chopped scallions
- 08Marinate 2–6 hours
Grill or Broiler.
Flank is a direct-heat cut, always. Two methods actually work well: grill (best for flavor, char, and Sunday cooks) and broiler (best for weeknights, indoor apartments, and when the weather's uncooperative). The broiler is genuinely great here — traditional London Broil is a broiler method, and there's a reason the tradition stuck.
Grill Hot & Fast
Full direct heat, no zones. Flank's flat rectangular shape fits any grill. 3–4 minutes per side for a 3/4" flank. The char amplifies whatever marinade you used.
- Heat
- 600°F+ direct
- Sear Time
- 3–4 min per side
- Zone
- Direct only
- Best Fuel
- Lump charcoal or hot gas
Broiler (London Broil)
Traditional method. Position rack 4" from the broiler element, set to high. Broil 4–5 minutes per side. The intense overhead heat mimics grill char surprisingly well. Weeknight friendly.
- Setting
- Broil High · 550°F+
- Rack Position
- 4" from element
- Sear Time
- 4–5 min per side
- Watch For
- Marinade oil smoking — vent!
Fire Setup. By Rig.
For a 3/4"–1" flank. Every rig configured for maximum direct heat — flank doesn't want a two-zone.
Kettle / Weber
Full chimney lump, spread even. Grate over full coal bed. Vents wide. Direct heat only.
3+ Burner Gas
All burners on high, preheat 10 minutes. Full grate hot. No zones.
Oven Broil
Rack 4 inches from element. Broil on high. Line the pan with foil for cleanup — marinade drips will burn.
Backup Option
Works but flank often overhangs the pan — cut in half if needed. Not as good as grill or broiler for this cut.
Med-Rare. Only.
Flank has a narrower usable range than any premium cut. Pull too early and it's rubbery. Pull too late and it's shoe leather. Medium-rare is the entire target — anything past medium turns tough because there's no fat to buffer overcooking.
Steakman Picks · Medium-Rare
Rare
Cool red center. Slightly rubbery — flank benefits from a hair more heat than this.
Med-Rare
Warm pink center. The flank sweet spot. Tender when sliced right.
Medium
Losing juice. Fibers tightening. Upper limit.
Med-Well
Tough. Grain tightens fully. Not worth cooking.
Well Done
Leather. Braise a chuck instead.
Carryover cook: Flank carries over 5°F. Rest 8 minutes on a warm plate, loosely tented — longer than skirt because flank is thicker. Then look at the grain lines running lengthwise across the surface. Rotate the steak so your knife is perpendicular to them, then slice thin on a slight bias (angle the blade about 45 degrees) for wider, more tender slices.
Six Steps. Every Time.
Flank is arguably the most forgiving grainy-family cut once you commit to the marinade-and-slice discipline. Get those two things right and it's hard to mess up.
- 01
Marinate 2–6 Hours
Ziploc bag, marinade of choice, refrigerator. Flank benefits from marinade more than any cut on the cow. If you skip this and dry-brine instead, plan for a sauce at the table.
- 02
Pat Dry Before the Fire
Blot excess marinade off the surface. Wet meat steams instead of searing. This step is the difference between good crust and no crust.
- 03
Fire Screaming Hot
600°F+ grill, or broiler on high with rack 4" from the element. Flank is lean — you need aggressive heat to build crust before the interior overcooks.
- 04
3–4 Minutes Per Side
Don't move it during the sear. Don't press it. Look for a dark char with some blackened edges. Flip once. Repeat.
- 05
Pull at 128°F, Rest 8 Minutes
Instant-read into the thickest part. Rest loosely tented on a warm plate. Flank is thick enough to matter — juice needs time to redistribute or you'll lose it to the cutting board.
- 06
Slice Thin, Bias, Against the Grain
Look at the surface — you'll see straight parallel lines running lengthwise. That's the grain. Rotate the steak so your knife is perpendicular. Angle the blade at about 45 degrees (that's the "bias"). Slice as thin as you can. Wider, more tender slices.
Gear We'd Actually Use.
Basic tools, used well. Flank is one of the cheapest cuts on this site — no reason to invest in specialty gear for it.
Weber Kettle 22"
Fits a full flank flat. Charcoal char is what flank was made for.
Sheet Pan + Rack
Line with foil for cleanup, rack elevates the flank for even broiler heat. Cheap and effective.
Gallon Ziploc
Less marinade needed than a bowl, better contact, easy cleanup. Buy a box.
Sharp 10" Chef's Knife
The wide slab needs a wide blade for one-pull slicing on the bias. Sharp = tender slices, dull = shredded fibers.
Thermapen One
Flank's usable temp window is 8 degrees wide. Fast, accurate probe reads matter here even though the cut is cheap.
The Flank FAQ.
What is London Broil?
London Broil is technically a cook method, not a cut — high-heat broiling or grilling of a lean cut, then thin-slicing against the grain. Grocery stores often label flank steak as "London Broil" because it's the traditional cut for the method (though top round is also common). If you see "London Broil" at the store, check the label — it might be flank, top round, or sirloin depending on the market.
Flank vs skirt steak — what's the difference?
Flank is thicker (about 1 inch), wider, and slightly more tender than skirt. Skirt is longer, thinner (1/2 inch), and has stronger beef flavor. Both have pronounced grain and both need to be sliced thin against it. Flank works better for slab presentations (steak salad, flank steak roll-ups); skirt works better sliced for fajitas and tacos.
Can you cook flank steak in the oven?
Yes — the traditional London Broil method uses the oven's broiler. Position the flank 4 inches from the broiler element on high for 4–5 minutes per side. This is genuinely the second-best method after direct-heat grilling. Don't slow-roast flank in a low oven; it'll turn tough.
What's the best marinade for flank steak?
Flank takes almost any marinade well because of its open grain. Best pairings: soy sauce + ginger + garlic (Asian-style), chimichurri (Argentinian), citrus + cumin + chili (Tex-Mex), or balsamic + rosemary + garlic (Mediterranean). Keep the marinade time to 2–6 hours; longer and the acid breaks down the surface texture.
Can flank be stuffed or rolled?
Yes — "flank steak pinwheels" are a classic preparation. Butterfly the flank, pound thin, layer with spinach/prosciutto/cheese, roll, tie, and sear. Just watch the cook time; a rolled flank is thicker and takes longer to hit temp. Reverse sear works well for this preparation.
The Grainy Family.
Cuts that share flank's eating style — lean, grainy, thin-sliced against.
Skirt Steak
Thinner, longer, more beefy. Same slicing discipline. Fajita legend.
Hanger Steak
Thicker than skirt, more mineral flavor. The butcher's cut. Similar slicing rules.
Bavette
Sirloin flap. French bistro flank equivalent. Looser grain, more marbling.
Top Round
The other London Broil candidate. Leaner and cheaper than flank, tougher without a good marinade.