Firing up the Flank

Great cuts for the grill: Rib-eye, Flank, Top Sirloin (L-R), at Highland Drive Storehouse Butchery, Halifax, N.S.

We love Flank steak.

And it makes a glampy campfire dinner.

Once, our best kept summer secret, it’s finding it’s way into the homes of many successful grillers. And it’s popularity continues to grow.

The best thing about Flank is that when it’s marinated, it becomes the most flavorful and yet, cheapest cut of steak you can barbecue — and it won’t taste it!

Plus it’s not just for summer entertaining…it’s perfect for glamping.

Easy as 1, 2, 3, 4:

  1. Make your marinade.  We love an Asian-style marinade which blasts flavor from combining soy sauce, lime, ginger, garlic, sesame oil, cilantro and chili.  Whether googling a recipe online or using your favorite, the key is to use fresh, quality ingredients.
  2. Zip it!  Get a large freezer bag.  Cut your flank steaks across the grain (to help absorb the marinade). Pour in your marinade. Throw in your flank and pop it in the freezer.
  3. Camper Cooler:  One less meal to think about as you pack up for camping PLUS your flank will help keep your cooler chilling while it slowly defrosts and marinades.  We like to leave it until night two or three, so it has a good couple of days to soak up all the fresh marinade.
  4. For medium rare, flanks only take about four to five mins. per side.  And make sure to let it rest for about five mins. Again, google your favorite recipe or find one one on a website like
Barbecued flank steak, thinly sliced across the grain.
Barbecued flank steak, thinly sliced across the grain.

Our local supermarket butcher cut me a generous portion of Flank last week.

The price was a mere $3.00 and it fed five hungry adults and three children.  I challenge anyone to find it cheaper.

Happy days!

It’s worth noting the cuts above were photographed at Highland Drive Storehouse Butchery, our favorite butchery in the Hydrostone area of Halifax.

Owner Jessi Gillis butchers amazing, locally-grown cuts of meat and serves up a range of daily flavoured sausages using local beers, fresh produce, herbs and spices. I mention this, simply because she’s got glampy-style and joie de vivre.

Jessi Gillis with Head Meat Cutter Bryton Bordage
Owner of Highland Drive Storehouse Butchery, Jessi Gillis with Head Meat Cutter Bryton Bordage.