Beef flank steak is a lean cut from the abdominal muscles of the cow, known for its rich flavor, long flat shape, and prominent muscle fibers. Due to its muscular nature, it can become tough if overcooked, so it is often marinated, grilled, or pan-fried and sliced thinly against the grain for tenderness.
Characteristics
Cut: From the flank, or lower chest/underbelly, of the cow.
Appearance: Long, flat, and relatively thin with a very noticeable grain of muscle fibers.
Lean: It is a lean cut with less fat than other steaks.
Flavor: Very flavorful with a distinct beefy taste.
Cooking and prep
Marinating: Recommended to help tenderize the muscle fibers.
Cooking methods: Ideal for high-heat cooking like grilling or pan-frying. It can also be braised or slow-cooked for increased tenderness.
Slicing: Crucially, slice the cooked steak against the grain to ensure it is tender and easy to chew. Cutting with the grain will result in a tough, stringy texture.
Uses: Versatile for dishes like fajitas, tacos, and steak salads, or it can be served on its own with a sauce.
Type
Meat
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