Flank steak is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 171 recipes to get you started.

What is flank steak?

Flank steak is a long, flat, lean cut. It comes from the abdominal muscles of the cow. The muscle sits just behind the plate primal. This cut has a pronounced grain and very little marbling. The muscle works hard during the animal's life.

In American supermarkets this cut is frequently labeled "London broil." London broil is actually a cooking method. It is not a specific cut of meat.

Why Is It Sometimes Called London Broil?

The name "London broil" became attached to flank steak in the United States. The cut responded well to a high-heat, thin-slice preparation. Cooks started calling this method by that name in the mid-20th century.

The technique itself is older and British in origin. You marinate the beef. You cook it quickly under a broiler or on a grill. Then you carve it across the grain into thin strips. Stores applied the familiar label to the affordable cut that delivered the best results.

How to Use It

Flank steak benefits from an acidic marinade. Use oil, soy sauce or tamari, garlic, and a touch of sweetener. Four to eight hours is usually enough. Overnight works too.

Cook it over high heat. Use a grill or cast-iron skillet. Two to three minutes per side is typical. Pull it at 130°F (54°C) internal for medium-rare. Rest the meat for five minutes.

The slice is the most important step. Hold the knife at a 45-degree angle. Cut across the grain into strips. Keep them no thicker than 1/4 inch. Slicing with the grain produces chewy, stringy meat.

The classic preparation is London broil style. Marinate the flank. Grill it hard. Slice it thin. Serve it with the pan juices or a bright sauce like chimichurri.

It also works well in fajitas. It excels in stir-fries and grain bowls. Cut it into bite-size pieces after cooking. The meat is very lean. It dries out fast if overcooked.

Nutrition Facts

A 3-ounce cooked serving provides roughly 23 grams of protein. It contains about 160 calories when trimmed. It supplies good amounts of iron, zinc, and B vitamins.

The leanness means it carries less fat-soluble vitamins than richer cuts. The mineral profile remains strong.

How to Store It

Keep it in its original packaging. Or wrap it tightly in butcher paper. Store it in the coldest part of the refrigerator. Use it within three to five days.

For longer storage, portion the meat. Double-wrap it. Freeze it for up to three months. Thaw it overnight in the refrigerator before marinating.

Substitutes

Top round or bottom round work for London broil preparations. They start slightly more tender than flank. Skirt steak has a similar grain. It takes marinade well. But it cooks faster because it is thinner.

Hanger steak offers comparable beefy flavor. It has a bit more fat. This gives you more forgiveness if timing is off.

Nutrition

Where found

Flank steak is usually found in the meats section or aisle of the grocery store or supermarket.

Food group

Beef, flank steak (london broil) is a member of the Beef Products US Department of Agriculture nutritional food group.

How much does flank steak weigh?

Amount	Weight
1 steak	188 grams

Related

Beef Products

In Chinese:

牛肉，侧翼牛排（伦敦炙）

British (UK) term:

Beef, flank steak (london broil)

en français:

boeuf bifteck de flanc

en español:

arrachera de res

Recipes using flank steak

There are 171 recipes that contain this ingredient.

All 171 flank steak recipes