Are you tired of flank steak turning out tough and chewy? You’re not alone. Many home cooks struggle to get that lean, flavour‑packed cut to stay tender. That’s why you need the right approach, from choosing high‑quality beef to cooking and slicing it properly. In this guide, you’ll learn how to cook beef flank the right way and get a reliable, simple flank steak recipe to try tonight. Whether you grill, pan‑sear, or broil, you’ll walk away with a steak that’s juicy, tender, and full of beefy flavour.
At Gingin Grass Fed, we’re passionate about providing top-quality beef flank meat so you can enjoy restaurant‑style results at home. Read on to discover techniques, tips, and step‑by‑step instructions that make all the difference.
Simple Flank Steak Recipe
Let’s walk through a straightforward recipe to cook flank steak so you get optimum flavour and texture.
Ingredients You’ll Need
Before you fire up the grill or pan, gather these simple ingredients:
- 1 flank steak (about 1 to 1.5 pounds), grass‑fed if possible (like from Gingin Grass Fed)
- Olive oil (or other neutral cooking oil)
- Salt and freshly cracked black pepper
Optional enhancements (for extra flavour):
- Garlic, minced
- A splash of soy sauce or Worcestershire sauce
- A squeeze of lemon or lime juice
- Fresh herbs (parsley, coriander, or rosemary)
Step‑By‑Step Cooking Instructions
Here’s how to cook your flank steak:
1. Warm Up & Prep the Meat
Bring the steak to room temperature for about 15–20 minutes before cooking. This helps it cook more evenly. Pat it dry with paper towels; moisture on the surface hinders searing.
2. Season Simply
Rub a light coating of olive oil on both sides, then season generously with salt and cracked pepper. If you like, add a sprinkle of garlic or herbs.
3. Choose Your Cooking Method
- Grilling: Preheat your grill to medium-high or high heat. Lay the steak on the grill and cook for 4–6 minutes per side (depending on thickness and desired doneness). Watch the thinner end, it cooks faster.
- Pan‑searing: Heat a heavy skillet or cast-iron pan until very hot. Add a splash of oil, then sear the steak for 3–5 minutes per side, until browned and cooked to your liking.
- Broiling (Oven): Preheat your oven broiler on high. Place the steak on a foil-lined tray and broil for 4–6 minutes per side, depending on thickness. Keep an eye on it to avoid overcooking.
4. Rest the Steak
Once you remove the steak from the heat, let it rest on a cutting board for 5–10 minutes. This allows juices to redistribute and keeps the meat moist.
5. Slice Against the Grain
Locate the direction of the muscle fibres (the grain). Cut across the grain, ideally at a slight diagonal, into thin slices. This breaks up the long muscle fibres and results in tender, easy-to-chew pieces.
Why Gingin Grass Fed Makes the Difference
Using premium beef cuts from Gingin Grass Fed gives you a head start for success. Our grass‑fed beef comes from healthy, pasture-raised animals, leading to deeper, cleaner flavour and firm but tender texture.
That quality shines when you cook with high heat, because flavour isn’t lost under fat or heavy seasoning. You end up with steak that tastes like real beef, pure, rich, and satisfying.
If you want to enjoy delicious, tender flank steak at home, starting with beef flank meat from Gingin Grass Fed sets you up for the best result.
Final Thoughts from Gingin Grass Fed
You’ve now seen exactly how to cook beef flank and walked through a straightforward flank steak recipe that delivers tender, flavourful results every time. Using quality beef flank meat, especially our grass‑fed cuts, makes a huge difference in taste and texture.
If you want top‑notch flank steak for your next meal, try beef from Gingin Grass Fed. We’re committed to supplying premium beef flank meat to home cooks just like you, so you can enjoy fabulous steaks without leaving your kitchen.
Ready to step up your steak game? Contact us at (08) 6186 5450 for the best beef flank meat in your area and order your next cook-up today!
FAQs
Can I marinate flank steak ahead of time?
Yes, marinating flank steak for 30 minutes up to a few hours adds extra flavour and can help tenderise the surface. Just remember to pat it dry before cooking to get a good sear.
What’s the best doneness for flank steak?
For best tenderness and juiciness, aim for rare to medium‑rare, or medium at most. Because flank steak is lean, overcooking makes it dry and chewy.
Why slice against the grain?
Flank steak has visible muscle fibres (the grain). Slicing across those fibres breaks them up and results in tender, easy-to-chew meat. If you slice with the grain, the meat becomes stringy and tough.
Can I cook flank steak without a grill?
Absolutely. A heavy skillet or a broiler works just as well. Just ensure high heat and watch cooking times; flank cooks fast.
How should I store leftover flank steak?
Let it cool slightly, wrap tightly in foil or an airtight container, and refrigerate. Leftovers stay good for 2–3 days. Reheat gently to avoid drying out the meat.