Take a look at that cross-grain—it’s the telltale characteristic of any flank steak in addition to its crowd-pleasing taste.
The flank steak is a large, flat cut taken from the extremely flavorful flank primal. It’s whole and generally isn’t divided into smaller portions.
Rich, meaty, and quick-cooking, flank steak is a great choice for beefed-up buffets or large parties. We like to marinate and grill it, then slice thinly against the grain for added tenderness.
How to Cook Flank Steak
The ButcherBox Kitchen has your guide for grilling flank steak.
Our Favorite Recipe for Flank Steak
No time for a marinade? No problem! This flank steak has a zesty wet rub that’s applied right before it hits the grill.
- 3 pkg ButcherBox Flank Steaks
- 6 ea limes zested
- ½ c cilantro chopped
- ½ c garlic minced
- ¼ c extra virgin olive oil
- 1 Tbsp kosher salt
- 2 tsp freshly ground black pepper
For the Grill
- 1 c hickory wood chips
- Preheat charcoal grill with coals placed on one side of grill.
- Mix cilantro, garlic, lime zest and extra-virgin olive oil in a large bowl and rub all over steaks.
- Place hickory wood chips directly on coals and place steaks on grill surface over coal area.
- Cover grill and grill flank steaks for 5 minutes. Turn steaks 90°, cover grill and grill for 5 more minutes.
- Flip steaks, cover grill and grill 5 more minutes. Move steaks to cool part of grill, cover and continue cooking until internal temperature on instant-read thermometer registers 120°F.
- Let rest at least 10 minutes and slice thinly against the grain. Enjoy!
Lemon Turmeric Marinated Flank Steak with Lentil and Beet Salad