Flank steak comes from the lower belly and shares the same long grain and bold beefy flavour as skirt steak, making it another top choice for fajitas, stir-fries and anything that gets sliced thin. It’s a leaner cut with real character, prized in cuisines around the world for the flavour it carries relative to its price.
How to cook it
Like other cuts from this part of the animal, flank steak wants high heat and a short cook time — sear it hard for a few minutes each side, keep it to medium-rare or medium at most, and always slice thinly against the grain once it’s rested. Marinating beforehand, even for just 30 minutes, adds flavour and helps break down the fibres for a more tender result. Overcooking is the main risk with this cut, so pull it off the heat a little earlier than you think and let carryover cooking finish the job.
It’s brilliant in a stir-fry sliced thin before cooking, piled into tacos or fajitas, or simply grilled and served over a salad with a punchy dressing. Its robust flavour means it holds its own against strong marinades and bold sides.
Whether you’re planning a fajita night or want a quick, flavourful stir-fry, our flank steak is cut fresh in-house and ready to marinate.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Marinate the steak in lime juice, oil, garlic and cumin for at least 30 minutes. 2. Sear over high heat for 2-3 minutes each side for medium-rare. 3. Rest for 5 minutes, then slice thinly against the grain. 4. Sauté sliced capsicum and onion until charred and softened. 5. Serve the steak and vegetables in warm tortillas with your favourite toppings. |
$30.99
