How to Cook Juicy, Tender Pork Flank Steak

Pork flank steak is an affordable flavorful cut of meat that’s perfect for quick weeknight dinners. When cooked right pork flank can be incredibly tender and juicy. The key is knowing how to prepare and cook it properly.

In this detailed guide, you’ll learn everything you need to make mouthwatering pork flank steak at home. I’ll cover how to choose the best cut, prep and tenderize it, season it right, and use simple cooking methods for maximum tenderness and moisture.

What is Pork Flank Steak?

Pork flank steak comes from the belly of the pig. It’s a long, flat cut that runs along the side of the animal, similar to beef flank steak.

This lean cut has good marbling which keeps it tender when cooked quickly over high heat. It has a slight chew but shouldn’t be tough. The thin shape makes it perfect for grilling, pan searing, or roasting in the oven.

Flank steak is often sliced against the grain before serving. This results in short muscle fibers that make it very tender to bite into.

Benefits of Cooking with Pork Flank

There are a few reasons why pork flank makes such a great choice for homemade dinners

• Budget-friendly – It’s one of the most affordable cuts of pork. Prices are comparable to chicken.

• Quick cooking – Flank steaks are thin, so they cook fast. You can have dinner on the table in 30 minutes or less.

• Lean and tasty – While still juicy, pork flank is one of the leaner cuts of pork. It has a pleasant mild flavor that takes well to various seasonings.

• Versatile – This cut can be prepared in endless ways. Grill it, pan sear, bake, broil, slice for stir-fries – anything goes!

Choosing the Best Pork Flank Steaks

When shopping for pork flank, here are some tips for picking the best quality steaks:

• Get thick cuts – Choose steaks that are at least 3/4-inch thick, ideally 1 inch or more. Thinner cuts overcook too quickly.

• Check the color – Raw flank steak should be pink or red with some white marbling fat. Avoid any brown or gray areas.

• Pick flexible steaks – They should have a slight bend and flex to them, not be rigid. This indicates good marbling.

• Feel the texture – Run your fingers over the surface. It should be smooth and velvety, not overly soft or hard and tough.

For more consistent cooking, choose steaks that are evenly shaped without tapering off. Portion into servings before freezing for quick defrosting later.

Preparing Pork Flank Steak for Cooking

Proper prep is key to end up with tender, juicy pork flank. Follow these tips:

Trim off excess fat – Use a sharp knife to remove any large pieces of fat around the edges. Leave some marbling fat intact for flavor and moisture.

Score the surface – Use a knife to cut shallow slits across the surface, which allows seasonings to really sink in. This also maximizes tenderness.

Apply a tenderizer – Meat tenderizer breaks down tough fibers. Apply something acidic like lemon juice, vinegar, yogurt or wine. Let it sit for 15-30 minutes before cooking.

Pound it – For extra tender steaks, cover with plastic wrap and use a meat mallet or rolling pin to gently pound the surface. Don’t overdo it or the meat will get mushy.

Marinate it – Soaking flank steak in a marinade adds moisture and infuses it with lots of flavor. Try teriyaki, hoisin, Greek yogurt marinade, or mojo criollo.

How to Cook Pork Flank Steak Perfectly

Flank steak requires quick, high-heat cooking methods. This gives you a nice sear while keeping the inside tender and pink. Here are some of the best cooking techniques:

Pan Sear

This is one of the easiest and quickest ways to cook flank steak indoors. Here’s how to pan sear pork flank to juicy perfection:

• Pat the meat dry and season well with salt and pepper or spice rub
• Get your skillet very hot over medium-high heat and add just a drizzle of oil
• Add the steak and cook undisturbed for 4-5 minutes to get a nice sear
• Flip and cook another 3-4 minutes on the second side
• Use a meat thermometer to check doneness; remove at 135°F for medium rare

Grill It

The high dry heat of the grill is perfect for flank steak. Follow these grilling tips:

• Oil the grates. Grill over direct medium-high heat.
• Sear for 3-4 minutes until grill marks appear.
• Flip and grill another 2-3 minutes until done.
• Let rest 5 minutes, then slice across the grain.

Move it over indirect heat or turn down the temperature if it’s cooking too fast. Use a meat thermometer to check doneness.

Broil in the Oven

For easy oven cooking, broiling gives great results:

• Place steak on a broiler pan lined with aluminum foil
• Broil 4-5 inches from heat, flipping halfway through
• Cook to an internal temperature of 135°F for medium rare

Monitor thickness and adjust cooking times as needed. Smaller steaks may only need 6-8 minutes total.

Roast in the Oven

Roasting is great for cooking multiple steaks at once. Simply:

• Heat oven to 450°F
• Place steaks on a baking sheet and roast for 8-12 minutes per side
• Check temperature to determine doneness

Basting the steaks with butter or oil halfway through prevents drying out. Let rest before slicing.

How to Tell When Pork Flank Steak is Done

It can be tricky to tell when thinner steaks are fully cooked without overdoing them. Here are some ways to test for doneness:

• Use an instant read meat thermometer – insertion into the thickest part is the most reliable doneness indicator. 125°F = rare. 135°F = medium rare. 145°F = medium.

• Check firmness – A rare steak will feel soft and spongy. Medium rare starts to firm up. Medium is quite firm. Well done feels hard.

• Cut into it – Make a small slit to peek inside. Red center = rare to medium rare. Pink = medium. No pink = well done.

• Watch the color – It will turn from bright red to pinkish red to light pink and then brown as it cooks.

Let steak rest for 5-10 minutes before slicing to allow juices to redistribute. The temp will rise another 5°-10°F.

How to Slice Pork Flank Steak

Slicing flank steak properly maximizes tenderness. Follow these steps:

• Place the cooked steak on a cutting board. Identify the grain direction.

• Using a sharp knife, cut the steak crosswise against the grain into thin slices.

• Cut at a slight angle, holding the knife on the bias.

• Make the slices around 1/4-inch thick. Thinner than that and they may shred.

• Arrange slices evenly on a serving platter. Spoon pan juices over the top.

Slicing against the grain shortens those long muscle fibers so the meat is incredibly tender. Be sure to cut across perpendicular to the grain, not parallel.

Best Ways to Season Pork Flank Steak

Pork flank benefits from bold, flavorful seasoning that enhances the meaty flavor. Here are some excellent options:

• Dry spice rubs – Chili powder, cumin, smoked paprika, garlic powder, onion powder

• Fresh herbs – Rosemary, thyme, sage, oregano, cilantro

• Wet marinades – Teriyaki, hoisin, mojo criollo, chimichurri

• Acidic ingredients – Lime juice, lemon juice, red wine vinegar, mustard

• Aromatics – Garlic, shallots, onion, ginger

• Oils and fats – Olive oil, avocado oil, butter, bacon grease

Spice mixes like jerk seasoning, ranch seasoning, and fajita seasoning are also fantastic on pork flank steak.

Get creative with global flavors! Moroccan Chermoula, Indian Tandoori, or Thai Basil marinade would all be amazing.

Best Side Dishes for Pork Flank Steak

What goes well with pork flank steak? Here are some excellent side dish ideas:

• Roasted vegetables – Potatoes, sweet potatoes, brussels sprouts, cauliflower, carrots

• Sauteed veggies – Bell peppers, zucchini, eggplant, green beans, asparagus

• Grains – Rice, quinoa, couscous, polenta

• Salsas and sauces