How to Cook Flank Steak — Two Recipes

Name of Cut: Flank Steak
Cut Details: One steak per package, 450–650g. Long, flat cut with a pronounced grain. Lean and flavourful.
Best For: Marinating and quick, high-heat cooking — ideal for grilling or slicing for stir-fry, fajitas, or steak salads.

🍳 Quick & Easy — Grilled Flank Steak for Steak Salad

Serves: 2–3
Prep Time: 10 min | Cook Time: 8 min

Ingredients:

• 1 flank steak (450–650g)

• 1 tbsp olive oil

• Salt and pepper

• Optional: garlic powder or Montreal steak spice

• Mixed greens, cherry tomatoes, red onion, vinaigrette

Instructions:

1. Let steak rest at room temp for 20–30 min.

2. Rub with olive oil, season with salt, pepper, and garlic powder.

3. Grill or pan-sear over medium-high heat for 4–5 min per side (125–130°F internal).

4. Rest 5–10 min. Slice thinly across the grain.

5. Serve warm over salad greens with vinaigrette.

🍷 Slow & Savoury — Marinated Flank Steak with Roasted Veg

Serves: 3–4
Prep Time: 10 min (plus 6–12 hrs marinating) | Cook Time: 8 min

Ingredients:

• 1 flank steak

• 2 tbsp soy sauce

• 1 tbsp olive oil

• 1 tbsp maple syrup or honey

• 1 garlic clove, minced

• 1 tsp ground cumin

• ½ tsp chili flakes (optional)

• 3 cups root vegetables (e.g., carrots, parsnips, potatoes), cubed

Instructions:

1. Combine marinade ingredients. Marinate steak 6–12 hrs in fridge.

2. Preheat oven to 400°F. Roast vegetables for 30–40 min with oil and salt.

3. Grill or sear steak 4–5 min per side.

4. Rest 10 min. Slice thinly against the grain.

5. Serve with roasted vegetables and drizzle with leftover marinade (boiled).

🐄 Grass-fed Tip: Flank steak is lean with long fibres — always slice it thinly across the grain to keep it tender. Cook quickly and don’t go past medium.