Flank steak
Steak
Characteristics
Flank steak, also known as beef flank, comes from the lower abdominal section of the cattle, near the hind legs. This cut is characterized by long, clearly defined muscle fibers and a low fat content, making it one of the most distinctive and intensely flavored steaks overall. Its taste is strong, beefy, with slightly earthy notes, and when prepared correctly, it can be wonderfully juicy.
Flank steak is popular in kitchens around the world for its versatility — it's used for classic steaks as well as in sandwiches, tacos, or salads. Compared to rib-eye, it is leaner and firmer, yet it offers a more intense beef aroma than fillet. It’s a steak that requires a bit of skill, but it rewards you fully.
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Our recipe – How to prepare Flank Steak
Before you begin, let the meat rest at room temperature for at least 30 minutes. Pat it dry and brush it with a little oil. Flank steak benefits greatly from marinating — a simple mixture of olive oil, lemon juice, garlic, thyme, and a touch of pepper is enough. The marinade helps break down the firmer muscle fibers and gives the meat tenderness and aroma.
On a preheated grill or cast-iron pan, sear the steak over high heat for about 3–4 minutes on each side, depending on thickness. The goal is to create a pronounced crust while keeping the inside pink and juicy. After cooking, let the steak rest for 10 minutes. Finally, slice it across the grain — this is the key to achieving maximum tenderness.
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Preparation Tips
Flank steak is a lean cut, which makes it cook very quickly. It’s not suitable for long grilling — it needs a short but intense heat treatment. The best results come with medium-rare to medium doneness, where the meat stays juicy and full of flavor. If overcooked, it loses tenderness and becomes tough. It pairs beautifully with bold sauces — pepper sauce, mustard sauce, red wine reduction, or a spicy chimichurri. Thanks to its structure, it also absorbs marinades exceptionally well. Unlike fillet, which relies on delicacy, flank steak stands out with its strong character and authentic beef flavor that every steak lover can appreciate.
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How We Serve Flank Steak at Monarch
In Monarch, we prepare Flank steak as an honest, boldly rustic cut of meat. We grill it on the Josper, where the combination of high heat and charcoal gives the steak an irresistible smoky aroma. We sear it quickly on both sides, let it rest briefly, and then slice it against the grain for perfect tenderness. We serve it most often medium-rare, allowing its characteristic beef flavor to shine. As accompaniments, we offer herb butter, pepper sauce, or fresh chimichurri. For us, Flank steak represents strength, honest grilling, and the flavor intensity that defines our approach to steakhouse gastronomy in Prague.