Beef Flank Steak (also known as the jiffy steak or London Broil in some regions) is a long, flat cut from the abdominal muscles of the cow. Unlike the tenderloin, it is a hardworking muscle with long, distinct fibers, making it a favorite for those who prioritize a deep, punchy beef flavor over buttery tenderness.
Key Characteristics
- Flavor & Texture: It has a bold, mineral-rich beef flavor and a lean, fibrous texture. It is prized for its "grain"—the long muscle fibers that run the length of the steak—which makes it the ideal candidate for absorbing marinades.
- Versatility: It is a staple in international cuisines, famously used as the primary cut for classic Carne Asada, Stir-fry, and traditional fajitas because of its ability to sear quickly and hold its shape.
Best Cooking Methods
Because flank steak is lean and has long, tough fibers, it must be cooked rapidly at very high temperatures to avoid becoming leathery.
- High-Heat Grilling: Marinate for at least 4–6 hours, then grill over direct, intense heat 450F for only 4–5 minutes per side. It is best served medium-rare; anything beyond medium 145F will be difficult to chew.
- Pan-Searing/Stir-Frying: Slice the raw steak into thin strips across the grain and flash-cook in a smoking-hot wok or skillet with oil. The thin slices cook in under 2 minutes while maintaining a tender bite.
- Pro Tip: Cut Against the Grain. This is non-negotiable for flank steak. Look at the direction the fibers run and slice perpendicular to them. This mechanically "breaks" the long fibers, turning a potentially chewy steak into a tender one.