What is flank steak?

Flank steak is a cut of beef that is sourced from the underbelly of the cow and is generally quite long and flat. Often overlooked in favour of more common cuts, the flank offers a rich, robust flavour and is a lean cut that’s fairly inexpensive. With less fat than other steaks, it’s easy to overcook and dry out the flank, so due care and attention is needed when cooking.

How do you prepare flank steak?

To prepare your flank steak, remove it from the fridge 30 minutes before cooking. Let the flank come to room temperature. Pat the surface of the steak dry before rubbing with oil and seasoning generously with salt and pepper.

It’s also worth considering a marinade, as this works really well with this versatile and flavoursome cut. Allow the meat to soak overnight in a delicious marinade and the next day, the steak will have absorbed the flavours and become more tender.

Then, you’re ready to cook your flank steak on high heat.

How to cook flank steak

Flank steak is best grilled or pan-fried in an oiled skillet. Cook quickly on a high heat until the outside of the meat has fully sealed. Lower the temperature and cook on each side to your preference:

• Rare - 3 to 4 minutes on each side
• Medium-rare - 5 minutes on each side
• Medium - 6 to 7 minutes on each side
• Well done - 7+ minutes on each side

Medium-rare is recommended to make the most out of your flank steak.

Once cooked, rest for at least 10 minutes before serving

What to serve with flank steak?

Serve as a whole flank steak with chips or roasted vegetables. Alternatively, cut it into thin strips and make good use of it in fajitas. Thinly sliced flank steak makes for a great beef sandwich. The choices are endless!

Flank steak from Campbells

This flavoursome steak is also called Bavette steak or Hempe Steak, and is available to buy at Campbells Meat. We supply fresh Bavette steak from Scotch beef cattle born and naturally raised in Scotland.