Whole Beef Flank
Del Mar Meats

Whole Beef Flank

The Whole Beef Flank is a lean, flavorful cut taken from the lower abdominal area of the cow, just behind the short plate. Known for its robust beefy taste and long, visible muscle fibers, this cut is perfect for marinating and slicing thin. While naturally lean, the flank becomes tender and juicy when cooked properly — whether it’s grilled, roasted, braised, or stir-fried. Ideal for fajitas, stir-fries, London broil, and more, the whole beef flank is a versatile favorite for both home cooks and chefs.
WHERE THE CUT COMES FROM

Key Features:

  • Cut Location: Lower abdominal area, behind the short plate.
  • Flavor Profile: Rich and beef-forward.
  • Texture: Lean with pronounced muscle grain.
  • Best Cooking Methods: Grilling, broiling, roasting, stir-frying, braising.
  • Preparation Tip: Marinate before cooking and always slice thinly against the grain for maximum tenderness.

Delicious Beef Flank Recipes

1. Classic Grilled Flank Steak

Ingredients:

  • 2–3 lbs whole beef flank
  • ½ cup soy sauce
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • 2 tbsp honey
  • 1 tsp black pepper
  • Juice of 1 lime

Instructions:

  1. Combine soy sauce, olive oil, garlic, honey, pepper, and lime juice in a bowl.
  2. Place flank steak in a resealable bag and pour marinade over it. Refrigerate 4–12 hours.
  3. Preheat grill to medium-high.
  4. Remove steak from marinade, pat dry, and grill for 4–6 minutes per side for medium-rare.
  5. Rest 5 minutes before slicing thinly against the grain.
2. Flank Steak Fajitas

Ingredients:

  • 2 lbs flank steak
  • 2 bell peppers, sliced
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt & pepper
  • Flour or corn tortillas

Instructions:

  1. Season steak with chili powder, cumin, paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high. Sear steak 4–5 minutes per side.
  3. Remove steak, rest, then slice thin.
  4. In same skillet, sauté peppers and onions until softened.
  5. Serve steak and vegetables in warm tortillas.
3. Asian-Style Flank Steak Stir-Fry

Ingredients:

  • 1½ lbs flank steak, thinly sliced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced

Instructions:

  1. Mix soy sauce, oyster sauce, sesame oil, and brown sugar in a bowl.
  2. Heat wok or skillet on high; sear beef slices 1–2 minutes, then remove.
  3. Add garlic, broccoli, and bell pepper; stir-fry 3–4 minutes.
  4. Return beef to the pan, add sauce, and toss until heated through.
  5. Serve with steamed rice.
4. Braised Flank Steak with Onions

Ingredients:

  • 2–3 lbs whole beef flank
  • 2 large onions, sliced
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp thyme
  • Salt & pepper

Instructions:

  1. Season the steak with salt, pepper, and thyme.
  2. Place onions in the bottom of the slow cooker, and top with the flank steak.
  3. Pour beef broth and Worcestershire sauce over the meat.
  4. Cook on low 6–8 hours or until tender.
  5. Slice against the grain and serve with onions.
5. Flank Steak with Chimichurri

Ingredients:

  • 2 lbs flank steak
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 3 cloves garlic, minced
  • ½ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp red pepper flakes
  • Salt & pepper

    Instructions:
  1. Season steak with salt and pepper. Grill 4–6 minutes per side.
  2. In a bowl, mix parsley, cilantro, garlic, olive oil, vinegar, and red pepper flakes.
  3. Rest steak for 5 minutes, then slice thinly against the grain.
  4. Spoon chimichurri over steak before serving.