Best Way to Cook Flank Steak Indoors: Effortless

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Best Way to Cook Flank Steak Indoors: Effortless Pan-Sear with Simple Marinade. Get tender, flavorful flank steak from your kitchen with minimal fuss. This guide uses a quick marinade and high-heat pan-searing for a perfect result every time, even for beginners. It’s a delicious, budget-friendly meal that feels restaurant-quality!

Are you dreaming of a delicious flank steak dinner but feel a bit intimidated about cooking it indoors? Maybe you’ve heard it can turn out tough, or you’re just not sure where to start. Don’t worry, I’ve got you covered! You can absolutely achieve a wonderfully tender and flavorful flank steak right on your stovetop. It’s simpler than you think, and we’ll walk through it step-by-step. Get ready to impress yourself and your loved ones with an effortless, restaurant-worthy meal.

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What Exactly IS Flank Steak?

Flank steak is a fantastic cut of beef that comes from the abdominal muscles of the cow. It’s known for being lean and having a lot of flavor, but it also has a pronounced grain. This means if you don’t cook it properly and slice it correctly, it can be a bit chewy. But don’t let that discourage you! Understanding its nature is the first step to making it shine.

Because it’s a thinner, flatter cut, flank steak cooks relatively quickly, making it a great choice for a weeknight meal. It’s also very versatile and takes well to marinades, which is key to unlocking its tender, juicy potential when cooking indoors.

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Why Cook Flank Steak Indoors?

Cooking flank steak indoors offers so many wonderful benefits, especially for those of us who love a good meal without needing a backyard grill. Life gets busy, and sometimes the weather just isn’t cooperating! Indoors, you have complete control over the cooking environment. You’re not at the mercy of wind or rain, and you can perfectly time your delicious meal.

Plus, it’s incredibly convenient. You can prepare your steak and have it ready for dinner in under an hour, including marinating time. It feels fancy, but it’s surprisingly easy on the wallet and your schedule. Let’s dive into how we’ll make this happen!

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Getting Started: What You’ll Need

Before we get our hands dirty (or, well, saucy!), let’s gather everything we need. Having your ingredients and tools ready makes the whole process feel much smoother and more enjoyable. Think of it like prepping your garden beds before planting seeds – it sets you up for success!

Ingredients for Effortless Flank Steak

Here’s what you’ll need to make incredibly tender and flavorful flank steak. The marinade is super simple and adds a world of goodness.

  • 1.5 to 2 lb Flank Steak: Look for a good quality one at your local butcher or grocery store.
  • For the Marinade:
    • 1/4 cup Soy Sauce (or Tamari for gluten-free)
    • 2 tablespoons Olive Oil
    • 1 tablespoon Worcestershire Sauce
    • 1 tablespoon Dijon Mustard
    • 2 cloves Garlic, minced
    • 1 teaspoon Dried Oregano (or other favorite herb like thyme)
    • 1/2 teaspoon Black Pepper
    • Optional: A pinch of red pepper flakes for a little kick!
  • For Searing:
    • 1-2 tablespoons High-Heat Cooking Oil (like avocado oil, grapeseed oil, or canola oil)
    • Butter (optional, for finishing)
    • Fresh Herbs like Rosemary or Thyme (optional, for finishing)

Tools You’ll Need

These are the essential kitchen companions for your flank steak adventure.

  • Large Bowl or Resealable Bag: For marinating the steak.
  • Measuring Spoons and Cups: For accurate marinade ingredients.
  • Whisk: To mix the marinade smoothly.
  • Tongs: For safely handling the steak.
  • Heavy-Bottomed Skillet: Cast iron or stainless steel are ideal for achieving a great sear. A good quality skillet is a kitchen workhouse, much like a sturdy trowel in the garden! You can find excellent options from brands like Lodge (for cast iron) or All-Clad (for stainless steel). For more information on choosing the right cookware, you might find resources from Serious Eats helpful.
  • Cutting Board: A large one to give you plenty of space.
  • Sharp Knife: Crucial for slicing the steak against the grain.
  • Meat Thermometer (Optional but Recommended): For ensuring perfect internal temperature, especially for beginners.

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Effortless Indoor Flank Steak: Step-by-Step

Now for the fun part! Follow these simple steps, and you’ll be enjoying a delicious, tender flank steak before you know it. Just like nurturing a seedling, patience and following the steps will yield beautiful results.

Step 1: Marinate the Steak

This is where the flavor magic begins! Marinating helps to tenderize the meat and infuse it with deliciousness. You can do this in as little as 30 minutes, but 2-4 hours is even better for deeper flavor. For best results, a full overnight marinade is fantastic!

  1. Mix the Marinade: In your large bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, Dijon mustard, minced garlic, dried oregano, and black pepper. If you like a little heat, add the red pepper flakes now.
  2. Add the Steak: Place your flank steak in the bowl with the marinade. Turn it a few times to ensure it’s fully coated. If you’re using a resealable bag, pour the marina in with the steak and zip it closed, pressing out excess air.
  3. Refrigerate: Cover the bowl or seal the bag and place it in the refrigerator. Marinate for at least 30 minutes, but ideally 2-4 hours, or even overnight for the most flavor.

Step 2: Prep the Steak and Pan

Before cooking, it’s important to get the steak and your pan ready. This ensures an even sear and prevents sticking.

  1. Remove Steak from Marinade: Take the steak out of the refrigerator about 30-60 minutes before you plan to cook it. Discard the used marinade. Pat the steak very dry with paper towels. This is a crucial step for getting a good sear – moisture steams the meat instead of searing it.
  2. Preheat Your Skillet: Place your heavy-bottomed skillet over medium-high heat. Let it get nice and hot. A hot pan is essential for that gorgeous, flavorful crust.
  3. Add Cooking Oil: Once the pan is hot, add your high-heat cooking oil. Swirl it around to coat the bottom of the pan. The oil should shimmer but not smoke excessively.

Step 3: Sear the Steak to Perfection

This is the moment of truth! High heat is your friend for flank steak.

  1. Sear One Side: Carefully place the dried flank steak into the hot skillet. You should hear a satisfying sizzle! Let it sear undisturbed for about 3-5 minutes, depending on the thickness of your steak and how hot your pan is. Aim for a deep brown crust.
  2. Flip and Sear the Other Side: Using your tongs, flip the steak. Sear the second side for another 3-5 minutes.
  3. Check for Doneness (Optional but Recommended): If you have a meat thermometer, now’s the time to use it! Insert it into the thickest part of the steak.
    • Rare: 125-130°F (52-54°C)
    • Medium-Rare: 130-135°F (54-57°C) – Highly recommended for flank steak!
    • Medium: 135-145°F (57-63°C)
    • Medium-Well: 145-155°F (63-68°C)
    • Well-Done: 160°F+ (71°C+) – Flank steak can become tough when cooked beyond medium.

    If it’s not quite at your desired temperature, sear for another minute or two per side. You can also sear the edges briefly if needed.

  4. Add Butter and Aromatics (Optional): In the last minute of cooking, you can add a tablespoon or two of butter to the pan, along with a sprig of fresh rosemary or thyme. Tilt the pan slightly and use a spoon to baste the steak with the melted butter. This adds incredible richness and aroma!

Step 4: Rest and Slice for Tenderness

Don’t skip this crucial step! Resting allows the juices to redistribute throughout the steak, making it tender and moist.

  1. Remove from Pan: Once your steak reaches the desired internal temperature, remove it from the skillet and place it on a clean cutting board.
  2. Let it Rest: Tent the steak loosely with foil and let it rest for at least 5-10 minutes. This is non-negotiable for a juicy steak! Think of it like letting your compost starter “rest” before you add more food scraps – it allows everything to settle beautifully.
  3. Slice Against the Grain: This is the MOST important part for tenderness. Look at the steak and identify the direction of the muscle fibers (the “grain”). Use a very sharp knife to slice the steak thinly, cutting across those fibers, not with them.

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Delicious Serving Suggestions

Now that you have your perfectly cooked and sliced flank steak, how do you serve it? Flank steak is incredibly versatile!

  • Fajitas: Slice thinly and serve in warm tortillas with sautéed onions and peppers, salsa, guacamole, and sour cream.
  • Salads: Top a big green salad with thin slices of flank steak for a hearty and satisfying meal. A balsamic vinaigrette pairs wonderfully.
  • Steak Sandwiches: Pile slices onto crusty bread with your favorite toppings for an amazing sandwich.
  • With Sides: Serve simply with roasted vegetables (like broccoli or asparagus) or a baked potato for a classic meal.
  • Stir-fries: Add thinly sliced steak to your favorite stir-fry recipe in the last few minutes of cooking.

The options are truly endless. It’s a chameleon in the kitchen, ready to adapt to whatever culinary adventure you’re planning!

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Flank Steak Cooked Indoors vs. Outdoors

While we’ve focused on the indoor pan-sear, it’s helpful to compare it to its outdoor grilling cousin. Both methods have their merits, but indoor cooking offers distinct advantages for ease and convenience.

Feature Indoor Pan-Searing (Our Method!) Outdoor Grilling
Convenience High – Possible year-round, no special equipment needed beyond your kitchen. Medium – Dependent on weather, requires a grill.
Flavor Profile Rich sear, can incorporate butter-basting for extra depth. Smoky, char-grilled flavor.
Temperature Control Excellent – Precise heat control on stovetop. Good – Depends on grill type and your skill.
Tenderness Potential High – With proper searing, marinating, and slicing. High – With proper grilling and slicing.
Clean-up Easy – Usually one pan and a cutting board. Medium – Grill grates need cleaning.
Achievability for Beginners Very High – Simpler to manage heat and timing indoors. Medium – Learning grill temperatures can have a learning curve.

As you can see, for an effortless indoor experience, the pan-sear method is truly hard to beat. It delivers fantastic results with minimal fuss and maximum control.

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Troubleshooting Common Flank Steak Issues

Even with the best instructions, sometimes things don’t go exactly as planned. Here are some tips for common pitfalls.

  • Problem: Steak is tough and chewy.
    • Cause: Likely sliced with the grain instead of against it, or overcooked.
    • Solution: Always slice thinly against the grain. Ensure you’re aiming for medium-rare to medium doneness for flank steak. Resting is also critical!
  • Problem: Steak didn’t get a good sear/crust.
    • Cause: Pan wasn’t hot enough, or steak wasn’t patted dry.
    • Solution: Preheat your pan thoroughly over medium-high heat until very hot. Pat the steak completely dry with paper towels before cooking.
  • Problem: Steak is unevenly cooked.
    • Cause: Steak is uneven in thickness, or pan has hot spots.
    • Solution: Try to pound out thicker parts slightly to even thickness. Rotate the steak in the pan occasionally if your pan heats unevenly. Cook to the thickest part’s temperature.
  • Problem: Steak seems bland.
    • Cause: Marinade time was too short, or not enough seasoning during marinating.
    • Solution: Increase marinating time (overnight is best!). Ensure your marinade ingredients are fresh and flavorful. Don’t forget the pepper in the marinade!

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Frequently Asked Questions

Here are some common questions beginner cooks have about preparing flank steak indoors.

Q1: How long does flank steak need to marinate?
A: While you can get away with 30 minutes in a pinch, 2-4 hours is recommended for good flavor. For the best results, marinate overnight (up to 24 hours) in the refrigerator.

Q2: What’s the best internal temperature for flank steak?
A: Medium-rare, between 130-135°F (54-57°C), is generally considered ideal for flank steak. This keeps it tender and juicy. Avoid cooking it much beyond medium.

Q3: Can I use a regular frying pan instead of cast iron?
A: Yes! A heavy-bottomed stainless steel skillet will also work very well. The key is that the pan gets hot enough to create a good sear. Non-stick pans are generally not recommended for high-heat searing.

Q4: Why do I need to rest the steak?
A: Resting allows the muscle fibers to relax and reabsorb the juices. If you cut into it immediately, the juices will run straight out, leaving you with a dry steak.

Q5: What if I don’t have soy sauce for the marinade?
A: You can substitute with tamari (for a gluten-free option), coconut aminos, or even regular salt and pepper if you’re in a bind, though the flavor will be different. The soy sauce provides saltiness and umami.

Q6: Can I cook flank steak in the oven after searing?
A: For flank steak indoors, pan-searing is usually sufficient given its thinner nature. However, if your steak is very thick or you prefer to finish it in the oven, you can sear it on both sides for 2-3 minutes, then transfer the oven-safe skillet to a preheated

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Best Way to Cook Flank Steak Indoors: Proven Tips

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Cook a delicious, tender flank steak indoors with these simple, proven tips! Get restaurant-quality results on your stovetop or in the oven by focusing on seasoning, proper heat, and resting the meat for maximum juiciness and flavor. You’ll be enjoying this flavorful cut in no time, even without a grill.

Flank steak can be a bit tricky to cook perfectly, especially indoors. Many home cooks worry about it turning out tough or dry, and it’s a common frustration. But imagine serving a beautifully seared, juicy flank steak for dinner tonight! It’s absolutely achievable right in your own kitchen. We’ll walk you through the best methods, from stovetop searing to oven finishing, making sure you get a tender, flavorful result every time. Get ready to elevate your home cooking with this versatile and delicious cut of beef.

Why Flank Steak? Understanding This Flavorful Cut

Flank steak is a fantastic choice for home cooks, beloved for its rich beefy flavor and its relatively lean profile. It comes from the abdominal muscles of the cow, which means it has a long, flat grain. This grain is key to understanding how to prepare it properly. While it might seem intimidating, its straightforward flavor makes it a perfect canvas for marinades and rubs. It absorbs seasonings beautifully, allowing you to infuse it with all sorts of delicious tastes.

The texture of flank steak means it benefits from quick, high-heat cooking. This helps to sear the outside, creating a delicious crust, while keeping the inside tender and juicy. When cooked correctly, it slices beautifully against the grain for maximum tenderness. Whether you’re planning a weeknight dinner or a special occasion, flank steak offers a gourmet experience without breaking the bank. Learning to cook it indoors opens up a world of culinary possibilities, allowing you to enjoy this versatile cut year-round, regardless of the weather.

Choosing Your Flank Steak: What to Look For at the Butcher

Before you can cook the best flank steak, you need to select a good one. Don’t worry, it’s simpler than it sounds! Here’s what to keep in mind:

  • Thickness: Look for a steak that’s at least 1 to 1.5 inches thick. Thicker cuts are more forgiving and less likely to overcook.
  • Color: A bright, cherry-red color is a good sign of freshness. Avoid steaks that look dull brown or have excessive grayness.
  • Marbling: While flank steak is lean, you still want to see some fine flecks of intramuscular fat (marbling). This fat melts during cooking, adding flavor and moisture.
  • Drainage: Make sure the packaging is clean and doesn’t have a lot of liquid pooling at the bottom. This can indicate the meat has been sitting for a while.
  • Source: If you have a local butcher you trust, always ask for their recommendation. They can often guide you to the best cuts available. Knowing where your meat comes from can also be a wonderful part of the cooking journey!

Prep is Key: Preparing Flank Steak for Indoor Cooking

Proper preparation is like giving your flank steak a great start. It’s all about setting it up for success! This usually involves a few simple steps that make a big difference in the final outcome. Don’t skip these!

Bringing it to Room Temperature

This is a crucial step that many home cooks overlook. Taking your flank steak out of the refrigerator about 30-60 minutes before cooking allows it to come closer to room temperature. Why is this important? A cold steak will cook unevenly. The outside might overcook before the inside is even close to done. Letting it warm up gently ensures that the heat penetrates the steak more uniformly, leading to a more evenly cooked and tender result. Just place it on a plate or cutting board and let it hang out on the counter. You can read a bit about proper food safety temperatures from the USDA Food Safety and Inspection Service if you’re curious about the science behind it!

Seasoning: The Flavor Foundation

Flank steak loves seasoning! Because it’s a leaner cut with a strong beefy flavor, it holds up well to bold tastes. For a simple yet incredibly delicious steak, all you really need is salt and freshly ground black pepper. Be generous! Apply them liberally to both sides of the steak just before cooking. The salt helps draw out some moisture initially, which then dissolves, reabsorbing into the meat and creating a flavorful crust. If you’re feeling a bit more adventurous, consider this:

  • Marinades: Flank steak is a champion of marinades. Acidic ingredients like citrus juice (lemon, lime) or vinegar, along with oil, soy sauce, and herbs, can help tenderize the meat and add fantastic flavor. Marinade for at least 30 minutes, but no longer than 4-12 hours, depending on the acidity. Too long in a strong marinade can make the meat mushy.
  • Rubs: A dry rub made with spices like garlic powder, onion powder, paprika, chili powder, and herbs can create a wonderfully flavorful crust. Apply the rub about 30 minutes before cooking or even the night before for deeper flavor.

Remember to pat your steak dry with paper towels after marinating (if you choose to marinate) before seasoning and cooking. This promotes better searing.

Best Indoor Cooking Methods for Flank Steak

You don’t need a grill to achieve a fantastic flank steak. Your stovetop and oven are your best friends here! These methods focus on achieving that desirable sear and perfect internal temperature.

Method 1: The Stovetop Sear (Cast Iron Skillet is King!)

This is often considered the best way to get a beautiful, flavorful crust on flank steak indoors. A cast-iron skillet is ideal because it retains heat exceptionally well and distributes it evenly.

What You’ll Need:

  • A heavy-bottomed skillet, preferably cast iron
  • High smoke point oil (like canola, grapeseed, or avocado oil)
  • Tongs
  • Meat thermometer
  • Butter and aromatics (optional: garlic cloves, fresh thyme or rosemary sprigs)

Step-by-Step Guide:

  1. Preheat Your Skillet: Place your skillet over medium-high heat. Let it get very hot. This takes about 5-7 minutes. You want it hot enough that a drop of water sizzles and evaporates immediately.
  2. Add Oil: Once the pan is hot, add about 1-2 tablespoons of your high smoke point oil. It should shimmer but not smoke excessively.
  3. Sear the Steak: Carefully place the seasoned flank steak into the hot skillet. You should hear a satisfying sizzle immediately. Don’t overcrowd the pan; if you’re cooking more than one steak, cook them in batches.
  4. Cook Time: Sear for about 3-5 minutes per side for medium-rare, adjusting for your desired doneness. Resist the urge to move the steak around too much – let it develop a gorgeous crust.
  5. Add Butter & Aromatics (Optional): During the last minute or two of cooking on the second side, you can add a tablespoon or two of butter, a few crushed garlic cloves, and a sprig of thyme or rosemary to the pan. Tilt the pan and baste the steak with the melted butter using a spoon.
  6. Check Temperature: Use a meat thermometer to ensure you’ve reached your preferred internal temperature. For medium-rare, aim for 130-135°F (54-57°C).
  7. Rest the Steak: This is NON-NEGOTIABLE. Transfer the steak to a cutting board, tent it loosely with foil, and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a much more tender and moist steak.

Method 2: Pan-Sear to Oven Finish

This method combines the best of both worlds: a beautiful stovetop sear and the even cooking of an oven. It’s excellent for thicker flank steaks or if you want to cook multiple steaks at once without losing pan heat.

What You’ll Need:

  • An oven-safe skillet (cast iron is perfect here)
  • High smoke point oil
  • Tongs
  • Meat thermometer

Step-by-Step Guide:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Ensure your oven rack is in the middle position.
  2. Preheat Skillet: Place your oven-safe skillet over medium-high heat on the stovetop. Let it get hot, just like in Method 1.
  3. Add Oil & Sear: Add your oil to the hot skillet. Carefully place the seasoned flank steak in the pan. Sear for 2-3 minutes per side to develop a nice crust.
  4. Transfer to Oven: Once seared, carefully transfer the entire skillet (with the steak and any rendered juices) into the preheated oven.
  5. Cook in Oven: Let it cook in the oven for approximately 5-10 minutes, depending on the thickness of the steak and your desired doneness. Start checking with a meat thermometer after 5 minutes.
  6. Target Temperature: Aim for 130-135°F (54-57°C) for medium-rare.
  7. Rest: As with the stovetop method, remove the steak from the oven, transfer it to a cutting board, tent with foil, and let it rest for at least 10 minutes. This step is just as critical here!

Method 3: Broiler Steak (A Grill-Like Effect)

The broiler in your oven mimics the intense, direct heat of a grill. It’s a fantastic way to get a quick sear and cook flank steak indoors, especially if you don’t have a cast iron skillet that can go from stovetop to oven.

What You’ll Need:

  • Oven-safe baking sheet or broiler pan
  • Tongs
  • Meat thermometer
  • High smoke point oil (optional, for greasing pan)

Step-by-Step Guide:

  1. Position Oven Rack: Place your oven rack about 4-6 inches below the broiler element.
  2. Preheat Broiler: Turn your broiler on to high. Let it heat up for about 5-10 minutes until it’s very hot.
  3. Prepare Pan: Lightly grease your broiler pan or baking sheet with a little oil.
  4. Place Steak: Arrange the seasoned flank steak on the prepared pan.
  5. Broil: Place the pan in the oven under the hot broiler. Broil for about 4-7 minutes per side, depending on thickness and heat. Keep a close eye on it to prevent burning! Flank steak cooks quickly under the broiler.
  6. Check Temperature: Use your meat thermometer to check for your desired doneness, aiming for 130-135°F (54-57°C) for medium-rare.
  7. Rest: Once cooked, immediately remove the steak from the pan, place it on a cutting board, tent with foil, and let it rest for at least 10 minutes.

Doneness Levels: Achieving Perfect Flank Steak

Knowing your desired doneness is key to a perfectly cooked flank steak. Internal temperature is the most accurate way to measure this. Always insert the thermometer into the thickest part of the steak, avoiding any bone or fat pockets.

Doneness Level Internal Temperature (°F) Internal Temperature (°C) Description
Rare 120-125°F 49-52°C Cool to warm red center. Very tender.
Medium-Rare 130-135°F 54-57°C Warm red center. Tender and juicy. (Recommended for flank steak)
Medium 140-145°F 60-63°C Hot pink to light red center. Still moist.
Medium-Well 150-155°F 66-68°C Slightly pink center. Drier, firmer texture.
Well-Done 160°F+ 71°C+ Little to no pink. Firmer, tougher texture. (Not recommended for flank steak)

Remember to account for carry-over cooking. The internal temperature of the steak will rise by about 5°F (3°C) as it rests. So, remove the steak from the heat when it’s a few degrees below your target temperature.

The Crucial Resting Period: Why It Matters Most

We’ve mentioned resting multiple times for a reason: it’s one of the most important steps for a tender, juicy flank steak. When meat cooks, the muscle fibers tighten, and the juices are pushed towards the center. If you cut into the steak immediately after cooking, all those delicious juices will run out onto your cutting board, leaving you with a dry piece of meat.

Resting allows the muscle fibers to relax and the expelled juices to be reabsorbed back into the meat. This results in a steak that is:

  • More Tender: The relaxed fibers make it easier to chew.
  • More Juicy: The reabsorbed juices keep every bite moist and flavorful.
  • More Flavorful: The balanced distribution of juices enhances the overall taste.

Tent the steak loosely with aluminum foil to keep it warm during its rest. A good rule of thumb is to rest your steak for at least 10 minutes, or about half the cooking time. This simple step transforms a good piece of steak into a great one.

Slicing Flank Steak: Against the Grain is Key

You might have a perfectly cooked flank steak, but if you slice it incorrectly, it can still feel tough. Flank steak has a very distinct, long grain running through it. To maximize tenderness, you must always slice against the grain, also known as cutting perpendicular to the direction of the muscle fibers.

How to Find the Grain:

  • Lay your rested steak on the cutting board.
  • Look closely at the surface. You’ll see long, parallel lines – these are the muscle fibers.
  • Determine which direction these lines are running.
  • Use a sharp knife to slice across these lines, creating shorter pieces of meat.

Tips for Slicing:

  • Sharp Knife: A sharp knife is essential for clean cuts and preventing tearing.
  • Thin Slices: Aim for slices that are about 1/4-inch thick. Following the grain and slicing thinly makes a huge difference in perceived tenderness.
  • Angle (Optional): For even more tenderness, you can slice at a slight bias or angle.

This slicing technique is what makes flank steak so wonderful in dishes like fajitas, stir-fries, and salads. It breaks down the long muscle fibers, making each bite melt-in-your-mouth tender.

FAQ: Your Indoor Flank Steak Questions Answered

Q1: Can I really cook a good flank steak indoors without a grill?

Absolutely! Using a hot cast-iron skillet, a broiler, or a combination of pan-searing and oven-finishing are excellent indoor methods for achieving a delicious, seared flank steak. The key is high heat and not overcooking.

Q2: How long should I marinate flank steak?

For most marinades, 30 minutes to 4 hours is sufficient for flank steak to absorb flavor without becoming mushy. If your marinade is very acidic (like with lots of lemon juice or vinegar), err on the shorter side. Always pat the steak dry after marinating before cooking.

Q3: Why is my flank steak always tough?

Tough flank steak is usually due to one of two reasons: it was overcooked, or it wasn’t sliced against the grain. Ensure you use a meat thermometer to cook to your desired doneness (medium-rare is ideal) and always slice thinly against the grain for maximum tenderness.

Q4: What’s the best oil to use for searing flank steak indoors?

You need an oil with a high smoke point. Good options include canola oil, grapeseed oil, avocado oil, or peanut oil. Olive

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