The Hands-Down Best Way To Achieve Tender Flank Steak Is Also One Of The Easiest

Flank steak is a lean and flat cut, used for dishes like fajitas and London broil (which is a cooking style rather than an English steak). Due to the lack of intramuscular fat, flank steaks can become chewy if you're not mindful while cooking them. But don't let that deter you from purchasing this cut because it can be juicy, beefy, and extremely satisfying. We spoke to Chris Pandel, executive chef of Swift & Sons in the West Loop neighborhood of Chicago, about the best way to avoid a disappointing flank steak.

Pandel says, "Flank steak is a thin, lean cut of beef that responds well to high-heat cooking. The keys to a tender flank steak are making sure you don't cook it past medium, giving it a proper, long rest after cooking, and slicing it correctly across the grain." He explains that if you go past medium, you're fated for a dry steak, and if you don't cut the meat against the grain, you're going to get a rubbery mouthful, too. So your best bet, according to Pandel, is to use a high-heat sear for good color, which will also help you to hit the right internal temperature.

Chef Chris Pandel's favorite flank steak cooking method is a high-heat sear on a charcoal grill. "The first step is to build a proper bed of coals," he instructs."They should be glowing red but covered in their own ash to help keep them from flaring up once the steak is added to the grill." In terms of temperature, Pandel says you're aiming for your grill to hit between 500 and 550 degrees Fahrenheit. 

In preparation for grilling, you'll want to trim your flank of connective tissue and exterior fat and marinate it for six to eight hours (depending on the ingredients). After that, pat it dry and let it sit at room temperature for 30 to 40 minutes.

When your grill is ready to go, simply brush the steak with a neutral oil, let it sear for three to four minutes, then flip it and cook it for the same amount of time on the other side. Using your meat thermometer will be your best guide to hit your desired temperature. After that, let it rest for about 10 to 12 minutes. When you slice it, hold the knife at a slight angle as you cut it against the grain (which runs lengthwise).

Chef Chris Pandel also advises that your flank steak marinade contains enough salt, as that will ensure that your meat will come out juicy and tender. "Soy sauce, miso, kosher salt, fish sauce, oyster sauce, anchovy paste, koji, olive brine, and caper brine are all great 'salt' options for your marinades," he says.

If you're really looking to soften up the texture, you can use enzyme-containing fruits that tenderize meat, like pineapple, kiwi, or papaya, but Pandel cautions that those can turn the steak into mush if you let it sit for longer than 30 minutes or so. You can additionally use a quick manual pound or gentle scoring with a knife prior to marinating to increase tenderness. One last thing: If you're looking for more unique ideas, we have a list of 12 sweet ingredients to add to your marinade in order to get an even more satisfying steak.