Flank Steak Calculator

Flank steak is lean, beefy, and unforgiving of two mistakes: overcooking it, and slicing it wrong. Get it hot and fast, pull it at medium-rare, and slice thin across the grain, and it eats tender and rich. Set your dinner time below and the calculator plans the whole thing backward.

How long to grill or smoke a flank steak

Flank is thin, so it cooks fast over direct heat. At a hot 350°F grill it runs about 10 minutes total for medium-rare, a couple minutes longer per doneness step. Because it is lean, the window between perfect and dry is narrow, so lead with the thermometer.

Slice across the grain, always

This is the whole game with flank. The muscle fibers run long and obvious down the steak. Cut WITH them and every bite is a chew; cut ACROSS them, into thin slices at a slight angle, and the same steak turns tender. Rest it about 10 minutes first so the juices settle, then slice thin.

Marinade makes flank

Lean flank drinks up a marinade, and a few hours in one with acid (citrus or vinegar), oil, garlic, and salt both flavors and tenderizes it. Do not push much past 8 hours or the acid starts to mush the surface. Pat it dry before it hits the grate so it chars instead of steaming.

Best wood for flank steak

Oak and hickory carry the beef, mesquite adds a bold Tex-Mex edge that suits flank’s use in fajitas, and pecan rounds it out. It is a quick cook, so a little smoke goes a long way.

FAQ

What temperature is flank steak done? Medium-rare, around 130°F, is the sweet spot. Past medium it turns tough and dry because there is little fat to protect it.

Flank steak or skirt steak? Similar cuts and cooked the same way. Skirt is a touch fattier and more tender, flank is leaner and larger. Both must be sliced across the grain.

Can you smoke flank steak low and slow? It is not the natural method: flank is thin and lean, so it shines hot and fast. If you want smoke, keep it brief, then finish over high heat.