The Basics: How to Make Stovetop Flank Steak

Published on Monday, December 15, 2008, by CHOW Food Team / Edit Post

The Basics: How to Make Stovetop Flank Steak

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You'll need:

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  • a bowl
  • a knife
  • a plate
  • a frying pan
  • a fork or tongs
  • Worcestershire sauce
  • mustard (any kind)
  • oil (any kind, like olive, canola, etc.)
  • salt and pepper
  • one flank steak (these generally run one to two pounds)

Illustrations by Bill Russell

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POST A COMMENT |19 Comments

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  • Sorry about that PDF glitch. It should be fixed now.

  • The "print PDF" link doesn't work. It makes it micro sized and if you then enlarge it, it is all blurry. Please fix.

  • Sandi, try clicking on the 'Print PDF' link at the upper left. That should print out full-size instructions for you.

    Best,

    Deborah from CHOW

  • Can someone please fix the printable basics recipe for flank steak? It's teeny weeny and unreadable:) I love the basics because they are all I need. Thank you so much for them. Sandi (not the greatest chef).

  • Breaking the quickie rule here, but may I suggest the next time you try a flank steak, marinate it in Ken's Caesar salad dressing for the day then grill quickly on the Weber.

  • Flank steak is perhaps the most flavorful cut of beef. It is not cheap, even though it is cheaper than cuts of sirloin or the filet. You are getting flank for explosive flavor and it goes so very well with a good sauce.

  • kimcheesoup-I know the recipe says 10 min to cook. I can read, silly. But, if I'm looking for a quick meal I want to know how much time total I have to set aside. 10 mins to cook a steak...when the recipe requires prep is also good to know. Thanks!

  • Been pan frying flank steak for YEARS! Score a cross hatch on both sides about 45 degrees to the grain - lightly, lightly. I like to season with some Colgin's liquid smoke (hickory) and a good sprinkling of something like Cavender's. Let sit for a bit, and then in a hot skillet with a tablespoon of butter and a tablespoon of oil, brown on both sides so that it's still pretty rare in the middle....+READ

    Been pan frying flank steak for YEARS! Score a cross hatch on both sides about 45 degrees to the grain - lightly, lightly. I like to season with some Colgin's liquid smoke (hickory) and a good sprinkling of something like Cavender's. Let sit for a bit, and then in a hot skillet with a tablespoon of butter and a tablespoon of oil, brown on both sides so that it's still pretty rare in the middle. Slice thinly across the grain and turn your knife about 45 degrees so you're slicing at a slant across the grain. Reheat the skillet with all that good fond, throw in another tablespoon of butter (or so), splash in some nice sherry, return the sliced steak to the pan to loosen up all those good bits in the bottom and make a pan sauce. Serve with pan fried rosemary potatoes. Pretty yummy!-COLLAPSE

  • HillJ - it says 10 min. to COOK.... not total

  • 20 mins to marinate, 10 mins to fix.
    that's a 30 min flank steak...

  • I guarantee that if 2slices doesn't like flank steak, (s)he has either overcooked it or failed to cut it across the grain. Cut FS with the grain: shoe leather; cut against the grain: heaven.

    And for those who haven't tried flank steak and don't want to puzzle over this "grain" business - don't worry: the lines in the steak are the grain; slice thinly, perpendicular. Awesome!

  • I made this a couple of nights ago. Marinated as per directions for about 90 minutes. It actually took about 5 minutes per side to get a nice medium rare. Sliced about 1/8" think across the grain on a big bias. The result was really delicious and I will absolutely be doing this in the future.

  • Makes me think of Incredibad - Metaphor

    http://www.thelonelyisland.com/metaphor.mp3

  • When I cannot gill my flank steak, I prefer the pan sear/ fry method. I usually finish off, with a tablespoon of a strong flavoured whiskey, flamed off, (impress the lads, and lasses, they think I know what I'm doing.) This adds a hint of flavour, to go with the marinade, and or cocktails.

  • Why do a flank when you can do a rib-eye or strip steak in the same amount of time? IMHO flank needs good fixin and is best as fajitas or sandwiches, but if I'm gonna fill my studio apt with smoke, it's gonna be with a better cut of meat. The first recipe in this series is perfect and even simpler than this.

    But to each his own.

  • Steak cooked in less than 10 minutes...I'm in!!!!

  • When the steak is resting, hit that pan with some wine & stock, maybe some shallots, reduce, add some butter and you'll have a nice sauce for your steak.

  • Flank steak should rest in a marinade before it's grilled.

  • That's fine but we do the same things on the grill - generally 4 minutes a side. But if you don't have a grill, I'd do this. I do think the key to flank steak is don't overcook.