Flank

About This Cut

Flank steak comes from the abdominal muscles of the cow, just below the loin. It's a long, flat, lean cut with a pronounced grain running along its length. Flank has a bold, beefy flavor, but because the muscle fibers are long and tight, it must be cooked correctly — either quickly over high heat or marinated — and always sliced against the grain to avoid chewiness.

Commonly Used In

• Fajitas and carne asada
• London broil
• Asian stir-fries and Mongolian beef
• Stuffed flank steak (braciole)
• Tacos and burritos

Fun Facts

• Always slice flank steak against the grain — this shortens the muscle fibers and makes each bite tender
• Marinating for a few hours dramatically improves tenderness due to the lean, tight muscle structure
• Often confused with skirt steak, but flank is thicker and slightly leaner
• Popular in Latin American and Asian cuisines worldwide

Best Cooking Methods

• Grilling
• Stir-frying
• Marinating and broiling