Flank Steak in the Air Fryer
Flank steak is lean, long-grained and full of flavor, which makes it great for fajitas and tacos but easy to cook tough. Air fryer flank steak cooks in about 10 minutes at 400 °F, so a short marinade and careful slicing give you tender, juicy meat. This page covers times by doneness, how to fit the steak in the basket and ideas for serving it.
- Temperature
- 400°F200 °C
- Total time
- 1:00hrs
- Prep time
- 10min
- Servings
- 4
- Internal temp
- 145°F63 °C
- Per serving
- 280kcal
Why the air fryer works for flank steak
Flank steak is a thin, lean cut from the underside of the cow. It has a lot of flavor and almost no fat, so it needs fast, hot cooking and a rest. The air fryer provides both. Hot air sears the flat surface in minutes, the thin shape cooks through before it can dry out, and a marinade keeps the outside from drying.
The cut also has long, visible muscle fibers. Whatever method you use, those fibers decide whether the steak is tender or tough. The air fryer cooks it quickly, but slicing is where you get the texture, so cut thin and across the grain.
How to make flank steak in the air fryer
Tap a time to start a timer.
- Marinate Whisk the oil, soy sauce, lime juice, garlic, cumin, chili powder and pepper in a dish or zip-top bag. Add the steak, turn to coat and marinate in the refrigerator for at least , and up to 8 hours.
- Prep the steak Take the steak out before cooking and wipe off most of the marinade with paper towels. If the steak is longer than the basket, cut it in half across the width.
- Preheat Preheat the air fryer to 400 °F for .
- Cook Place the steak in the basket, in one layer. Cook for for medium-rare, flipping after . A steak under ¾ inch thick needs only 6 to .
- Check the temperature Insert an instant-read thermometer sideways into the thickest part. Many cooks pull flank steak at 130–135 °F for medium-rare. The USDA recommends 145 °F with a 3-minute rest, which gives a medium steak.
- Rest and slice Rest the steak on a cutting board for . Then slice it very thinly across the grain at a slight angle. Cutting against the long muscle fibers is the single most important step for tenderness.
Times and temperatures
| Flank Steak | Temperature | Time |
|---|---|---|
| Medium-rare, 1 inchPull at 130–135 °F | 400 °F (200 °C) | 8–10 min |
| Medium to well done | 400 °F (200 °C) | 12 min |
| Thin steak, ½ inch | 400 °F (200 °C) | 6–7 min |
| Strips for fajitasShake once | 400 °F (200 °C) | 5–6 min |
| Skirt steak | 400 °F (200 °C) | 6–8 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 145 °F (63 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Choose an even steak. Look for flank of the same thickness from end to end. Cut off any tapering tail so it does not overcook.
- Do not marinate too long. Acid from lime or vinegar can make the surface mushy after 8 hours, so stay within that window.
- Rest it fully. Ten minutes on the board keeps the juices from running onto the plate.
Flank, skirt and other steaks
Flank steak and skirt steak are often used interchangeably, though skirt is thinner and cooks faster, in about 6 to 8 minutes. Both are tougher than ribeye or filet, which is why they are sliced thin. For thick, marbled cuts, see steak in the air fryer. If you like small pieces, cut the cooked steak into cubes for steak bites or slice it into strips for fajitas and tacos.
What to serve with flank steak
Flank steak is a natural for tacos and fajitas. Serve it sliced in warm tortillas with roasted onions, peppers, guacamole and lime. It also goes well with baked potatoes, mushrooms or a chimichurri sauce made of parsley, garlic, olive oil and vinegar.
Storing and reheating
Refrigerate leftover sliced steak in a sealed container for up to 3 days. Reheat slices in the air fryer at 320 °F for 2–3 minutes, until they reach 165 °F in the center. The short time keeps them from drying out. Cold flank steak is also excellent in salads and sandwiches.
Variations
- Fajita strips: Slice the raw steak into thin strips against the grain, toss with the marinade and cook at 400 °F for 5 to 6 minutes, shaking the basket once.
- Chimichurri flank steak: Skip the marinade and brush the steak with oil, salt and pepper. Serve with chimichurri on top.
- Asian style: Use the soy, garlic and a tablespoon of honey with a teaspoon of grated ginger instead of cumin and chili powder.
If it does not turn out right
- The steak is tough and stringy
- It was probably sliced with the grain or cooked past medium. Look for the long lines in the meat and cut across them in thin slices.
- The steak is gray and steamed
- Too much marinade stayed on the surface. Pat the steak mostly dry before it goes in the basket, and preheat the air fryer.
- The ends are overcooked but the middle is pink
- Flank is uneven. Fold the thin tail under, or cut off the thinnest end and add it to the basket for the last 4 minutes.
Questions and answers
How long do you cook flank steak in the air fryer?
At 400 °F, a 1 inch flank steak takes 8 to 10 minutes for medium-rare and about 12 minutes for medium to well done, flipped halfway.
What internal temperature should flank steak reach?
The USDA recommends 145 °F, followed by a 3-minute rest. Many cooks prefer 130–135 °F for medium-rare, because flank gets chewy when it is well done.
Do I have to marinate flank steak?
A marinade adds flavor and a little tenderness, but it is not required. Without one, rub the steak with oil, salt, pepper and spices and cook for the same time.
Can you cook flank steak from frozen?
Thaw it first in the refrigerator for the best result. If you must cook it frozen, use 380 °F for 16 to 20 minutes, flipping twice, and check the temperature.
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