The flank is the big, bold, lean sheet of beef that fajitas, stir-fry, and steak salads were invented for. About 90% lean with a wide-open grain that drinks up marinade, it rewards two things above all: high heat and a sharp knife at the right angle. One flank feeds a family taco night with no waste.
How To Cook It
Marinate, then grill hot and fast to 130–135°F. Always slice thin against the grain.
Typical timing: 4–5 minutes per side over high heat, plus rest
- 01Marinate 2–12 hours — lime + garlic + oil, soy-ginger, or your house blend. The open grain soaks it up.
- 02Grill over the hottest part of the fire, 4–5 minutes per side.
- 03Pull at 130–135°F. Past medium, flank turns to shoe leather.
- 04Rest 5–10 minutes — lean cuts lose their juice fast if cut early.
- 05Slice THIN, on a bias, against the grain. This one rule is 90% of flank steak success.
Best for: Fajita night, meal-prep steak salads, stir-fry, feeding four from one $17 cut.
What’s In It
Short list. Real ingredients.
Ingredients
- · 100% beef flank — single whole-muscle cut, about 90% lean
Sourcing: Midwest-farm beef, trimmed at our Bemidji counter.
One of the leanest grilling cuts in the case — roughly 90% lean, high protein, no added solutions.
Why Butcher Shop Matters
Flank has become a restaurant-demand cut, so grocery flanks are often thin, ragged, or pre-marinated in salt solution to hide quality. Ours is a clean, full flank — you season it your way.
Pairs With
Goes well with these.
FAQ
Quick answers.
Flank vs skirt steak — which do I want?
They’re cousins. Flank is leaner, thicker, and slices into cleaner strips — better for fajitas at home and steak salads. Either way, slice thin against the grain.
How big is it and how is it priced?
A flank averages about 1 lb at $16.99/lb — one flat price of $16.99, exactly what you pay.
Do I have to marinate it?
No, but it’s the cut that benefits most. Even 2 hours makes a difference. Salt and pepper with a hard sear works too — just don’t skip the against-the-grain slicing.