How to grill flank steak: the cut that isn't tough, it's misunderstood

Flank steak has a reputation for toughness that Mike Popowich, owner of Popowich Meat Company, is here to demolish. "Flank is one of my favourite cuts," he says. "It's just got a lovely texture and beefy flavour."

The cut comes from the animal's hard-working abdominal area — a wide, flat oval muscle that's very lean. It's economical too, especially in a market where beef prices keep climbing. "It's still one of the reasonably economical cuts," Popowich notes.

What makes flank tricky — and what people mistake for toughness — is the grain. It runs in long, uninterrupted lines across the meat, and cutting against that grain is crucial. Slice it the wrong way and you'll get chew; slice it right and you get tender, beefy bites.

When ordering from a butcher, ask them to remove the silverskin — a tough membrane often attached to the meat. Order about half a pound per person you're feeding. Popowich recommends two prep routes: dry seasoning or marinade.

For dry seasoning, start the day before. Pat the steak dry, season with salt and your choice of spices, then refrigerate uncovered for 24 hours. This dries the surface and helps a crust form on the grill. "You want to cook it hot and fast," Popowich says. Remove from the grill at 125–130°F internal temperature and let it rest a few minutes before slicing.

Marinating works beautifully too. Soy-based marinades with garlic and ginger are classics; acid-based ones with vinegar or citrus penetrate the meat. "If your marinade has a vinegar or citrus base, that can start to 'cook' the meat a bit, so shorten the marinating time to about four to six hours," Popowich advises. Non-acidic marinades can sit for 12 to 24 hours. Shake off excess before grilling.

The difference between flank done right and flank done wrong isn't complicated — it's just knowing how to cook it hot, slice it right, and let the grain do the work.