All About Flank steak
Your complete guide to flank steak - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Flank steak Last?
Storage times and freshness tips for flank steak in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in freezer6-12 months (for best quality)
Signs of Spoilage
Extensive freezer burn (dry, tough, discolored patches, typically grayish-brown); strong, rancid odor upon thawing; unusually dry or mushy texture after thawing.
How to Check
Visual: Look for minimal freezer burn. The color should be consistent with raw meat, even if slightly darker. Smell: Upon thawing, it should have a fresh, meaty smell. A strong, rancid, or 'off' smell indicates spoilage. Texture: After thawing, it should not be excessively mushy or extremely dry and fibrous.
Storage Tips
To prevent freezer burn and maintain quality, wrap flank steak tightly in plastic wrap, then in aluminum foil, or place it in a heavy-duty freezer bag, expelling as much air as possible. Label with the date of freezing. Thaw safely in the refrigerator (allow 12-24 hours), under cold running water (in a sealed bag), or in the microwave (cook immediately after). Never thaw at room temperature.
cooked in fridge3-4 days
Signs of Spoilage
Slimy texture; dull or faded color; visible mold (white, green, or black fuzzy spots); sour, cheesy, or otherwise unpleasant odor.
How to Check
Visual: Check for any mold growth or unusual discoloration. Touch: Cooked meat should not feel slimy or sticky. Smell: Should smell like cooked meat, not sour, yeasty, or off-putting. Any unusual or strong odor is a sign to discard.
Storage Tips
Cool cooked flank steak quickly (within 2 hours) before refrigerating to prevent bacterial growth. Store in an airtight container to maintain moisture and prevent absorption of other fridge odors. Reheat thoroughly to an internal temperature of 165°F (74°C).
raw in fridge1-2 days
Signs of Spoilage
Dull, grayish-brown or green discoloration; slimy or sticky texture; strong, sour, or putrid odor.
How to Check
Visual: Check for a bright reddish-purple color (or deep red if vacuum-sealed). Avoid any dull, gray, brown, or green spots. Touch: Should feel firm and slightly moist, not slimy, sticky, or overly dry. Smell: Should have a faint, almost metallic or meaty smell, not strong, sour, sulfurous, or otherwise off-putting. If it smells like rotten eggs or ammonia, discard immediately.
Storage Tips
Store raw flank steak on the bottom shelf of the refrigerator to prevent any juices from dripping onto other foods and causing cross-contamination. Keep it in its original packaging if sealed, or transfer to a plate covered loosely with plastic wrap, or an airtight container to minimize exposure to air and prevent odors from permeating other foods. Use or freeze within 1-2 days of purchase.
cooked in freezer2-3 months (for best quality)
Signs of Spoilage
Severe freezer burn (dry, discolored areas); strong, off-odor upon thawing; extremely dry or tough texture after reheating due to quality degradation.
How to Check
Visual: Minimal freezer burn. Smell: Upon thawing and reheating, it should still have a pleasant, cooked meat aroma. Texture: While texture might degrade slightly, it shouldn't be excessively dry or crumbly.
Storage Tips
Cool cooked flank steak completely before freezing. Wrap individual portions or larger pieces tightly in plastic wrap, then foil, or place in freezer-safe bags or containers, removing as much air as possible. Label with the date. Thaw in the refrigerator overnight before reheating. Reheating from frozen is possible but may affect texture.