Flank Steak
Flank steak is a lean, flavorful cut from the abdominal muscles. With long muscle fibers, it's perfect for marinating and must be sliced against the grain for optimal tenderness. Popular for fajitas and stir-fry.
Formation
- 1.Cut from the abdominal muscles
- 2.Long, flat shape
- 3.Visible grain running lengthwise
- 4.Minimal fat coverage
Psychology
Flank steak offers excellent value with big beef flavor. Its lean profile and ability to absorb marinades make it versatile for various cuisines, from Mexican fajitas to Asian stir-fry dishes.
Selection Tips
- ✓Look for even thickness throughout
- ✓Deep red color indicates freshness
- ✓Some surface fat is acceptable
- ✓Visible grain lines are normal
Quality Indicators
- →Firm texture when pressed
- →No excessive silverskin
- →1-1.5 pounds typical size
- →Uniform thickness for even cooking
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Common questions about this cut
Always slice against the grain (perpendicular to the muscle fibers) and at a 45-degree angle. This cuts through the tough fibers, making each bite tender. Slicing with the grain makes it chewy.
Flank is thicker and wider with less fat; skirt is thinner, longer, and has more marbling. Both benefit from marinades and high-heat cooking. Skirt is more flavorful but can be tougher.
Marinating is recommended to add flavor and tenderness. Acidic marinades (citrus, vinegar) help tenderize. Don't marinate more than 2-4 hours or the texture becomes mushy.