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BasicsRefrigerator Storage (35ºF to 40ºF)
3 to 4 days
Freezer Storage (0ºF or colder)
6 to 12 months
How Much?
1 pound yield
4 (3-ounce) cooked, trimmed servings
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> Home > Product Info > Beef Retail & Consumer > Steaks > Beef Flank Steak
Beef Flank Steak aka London Broil (other cuts known as London Broil include Beef Top Round Steak and Beef Shoulder Steak) Thin, flat and extremely flavorful, this less tender boneless steak has a robust beefy flavor that makes it natural for spicier dishes, such as fajitas. Flank steak benefits from a tenderizing marinade and should be cooked quickly – grilled, broiled or skillet cooked. Carve thinly across the grain to promote tenderness. Can also be cut into strips for a stir-fry and ribbon (satay-style) kabobs. Flank steak was used in the original London Broil recipe.
Grilling Beef Flank Steak, marinate
Grill, uncovered, over medium, ash-covered coals 17 to 21 minutes for medium rare to medium doneness, turning occasionally.
Broiling Beef Flank Steak, marinate
Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare to medium doneness, turning once.
Cooking Tips
- Marinate 6 to 24 hours in tenderizing marinade. A tenderizing marinade contains a food acid, such as lemon juice, vinegar, Italian dressing, salsa or wine.
- Allow 1/4 to 1/2 cup marinade for each steak.
- Marinate in food-safe plastic bag or glass or stainless steel container in refrigerator. Turn steak occasionally for even exposure to marinade.
- Reserve a portion of the marinade before adding the beef to use later to baste or serve as a sauce. Marinades that have been in contact with raw meat must be brought to a full rolling boil before being served.
- Never save and reuse marinade.
- Pat raw steak dry with paper towels to promote browning.
- Cook over medium heat; high heat chars the outside before the inside is done.
- Turn with tongs or spatula; piercing causes loss of flavorful juices.
- Carve flank steak across the grain into thin slices.
Download Beef Training Camp PDF Fact Sheet Here
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DonenessFor best results, cook steak to medium rare (145ºF) or medium (160ºF) doneness. Do not overcook.
- Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
- To judge doneness visually, make a small slit near center of steak and check color.
Medium rare = pink in center, slightly brown toward exterior
Medium = light pink in center, brown toward exterior
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