How to cook thick flank steak

Thick flank steak is also commonly known as a top rump and is usually sold as a boneless joint which is best cut into steaks. You can ask your butcher to cut into steaks or slice yourself with a sharp knife. These steaks are perfect for the BBQ or pan and are a delicious steak with an excellent texture but need to be carefully cooked to remain tender.

The cut

Thick flank steak or top rump is sourced from the rear of the animal and is similar to cuts from the surrounding area such as topside and silverside. It is a lean boneless cut of meat and usually comes with a thin layer of fat attached to the side which helps with the cooking process.

How to cook

Best cooking methods – Pan Fry, BBQ

This cut of beef usually comes prepared as a whole piece of beef and is best cut into steaks. To ensure the steaks are served tender, it is ideal to quickly fry in a hot pan and serve medium-rare. Serve with your favourite roasted or steamed vegetables.