Curious about beef flank? You’re not alone! Flank steak is a popular yet sometimes misunderstood cut of beef that brings loads of flavor to your table when cooked just right. In this guide, we’ll break down exactly what beef flank is, where it comes from, how to cook it, and why it deserves a spot in your next meal. Whether you’re a beginner or a seasoned home chef, this easy-to-follow article will help you get the most out of this versatile cut.
Contents
- 1 What Exactly Is Beef Flank?
- 2 Where Does Flank Steak Come From on the Cow?
- 3 What Makes Flank Steak Special?
- 4 How to Cook Flank Steak for Best Results
- 5 Popular Dishes Using Flank Steak
- 6 Flank Steak vs. Skirt Steak: What’s the Difference?
- 7 Tips for Buying Flank Steak
- 8 How to Store Flank Steak
- 9 Nutritional Benefits of Flank Steak
- 10 Common Questions About Beef Flank (FAQ)
- 11 The Bottom Line: Why Try Beef Flank?
What Exactly Is Beef Flank?
Beef flank, also known as flank steak, is a long, flat cut of beef taken from the lower abdominal area of the cow, just behind the plate and in front of the rear leg. It’s a hardworking muscle, which means it’s naturally lean and packed with bold, beefy flavor. You might recognize it by its distinctive long grain and rich red color.
Unlike more marbled cuts like ribeye or sirloin, flank steak doesn’t have much fat running through it. That’s why it’s important to know how to prepare and cook it properly—done right, it’s tender and juicy; done wrong, it can be tough and chewy.
Where Does Flank Steak Come From on the Cow?
The flank steak is sourced from the cow’s abdominal muscles, specifically the area between the rib and the hind leg. Because these muscles get a lot of use, the meat is leaner but incredibly flavorful. This section is known for producing cuts that are perfect for quick cooking methods and dishes that benefit from slicing against the grain.
What Makes Flank Steak Special?
- Flavor: Flank steak is cherished for its intense, beefy flavor. It soaks up marinades beautifully, making it ideal for dishes with bold seasonings.
- Texture: Its long muscle fibers give it a unique texture. When sliced correctly, it’s surprisingly tender.
- Versatility: This cut shines in a range of cuisines—from Mexican fajitas to Asian stir-fries and classic grilled steak salads.
- Budget-Friendly: Flank steak is often more affordable than premium cuts, making it a smart pick for family meals or gatherings.
How to Cook Flank Steak for Best Results
The key to delicious flank steak is quick cooking over high heat and slicing it thinly against the grain. Here are some top tips:
1. Marinate for Extra Flavor
Because flank steak is lean, marinating helps tenderize the meat and infuse it with flavor. Try citrus-based marinades or those with vinegar, soy sauce, or garlic. Let it soak for at least 30 minutes—longer if you have time (up to 24 hours).
2. Use High Heat
Flank steak loves a hot grill or skillet. Sear each side for 3-5 minutes until you get a nice brown crust. Overcooking can make it tough, so aim for medium-rare (about 130°F/54°C) to medium (140°F/60°C).
3. Rest Before Slicing
Let your cooked steak rest for about 5-10 minutes before cutting into it. This allows the juices to redistribute, keeping your steak moist and flavorful.
4. Slice Against the Grain
This is perhaps the most important step! The “grain” refers to the direction of the muscle fibers. Cutting across these fibers makes each bite more tender and easier to chew.
Popular Dishes Using Flank Steak
- Fajitas: Flank steak is the classic choice for sizzling fajitas—just slice thinly after grilling.
- Stir-Fries: Quick-cooking makes flank steak perfect for Asian-style stir-fries with veggies and savory sauces.
- London Broil: This classic dish often uses marinated flank steak broiled or grilled and sliced thin.
- Steak Salads: Top your favorite greens with slices of grilled flank steak for a hearty salad.
- Tacos & Wraps: The bold flavor holds up well in tortillas with fresh toppings.
Flank Steak vs. Skirt Steak: What’s the Difference?
Flank steak and skirt steak are often confused because they look similar and both come from the underside of the cow. However, there are some key differences:
- Location: Skirt steak comes from the diaphragm area, while flank is from the lower belly.
- Texture: Skirt steak has even more pronounced muscle fibers and can be slightly tougher.
- Culinary Uses: Both are great for high-heat cooking and slicing thin, but skirt steak is especially popular in carne asada and certain stir-fries.
Tips for Buying Flank Steak
- Look for Freshness: Choose steaks with bright red color and minimal browning.
- Avoid Excess Fat: Flank is naturally lean; too much fat can mean poor trimming.
- Uniform Thickness: Even thickness ensures even cooking on the grill or stovetop.
- Ask Your Butcher: If you’re unsure, ask your butcher for advice on picking the best flank steak available.
How to Store Flank Steak
If you’re not cooking your flank steak right away, here’s how to keep it fresh:
- Refrigerate: Store raw flank steak in its original packaging or wrapped tightly in plastic wrap for up to 3 days in the fridge.
- Freeze: For longer storage, freeze tightly wrapped steak for up to six months. Thaw overnight in the fridge before using.
Nutritional Benefits of Flank Steak
This cut is not only tasty but also nutritious:
- High in Protein: Great for muscle building and repair.
- Low in Fat: Compared to other steaks, flank is relatively lean.
- Packed with Vitamins & Minerals: Includes iron, zinc, B vitamins, and more.
Common Questions About Beef Flank (FAQ)
Is flank steak tough?
If cooked properly (quickly over high heat) and sliced against the grain, flank steak can be very tender. Overcooking or slicing with the grain can make it chewy.
Can I substitute flank steak with another cut?
If you can’t find flank steak, skirt steak or hanger steak are good alternatives. Both have similar texture and flavor profiles.
What’s the best way to marinate flank steak?
A marinade with acidic ingredients (like citrus juice or vinegar) works best to help tenderize the meat and add flavor. Add herbs, garlic, soy sauce, or spices as desired.
How do I know when my flank steak is done?
A meat thermometer is your friend! Aim for an internal temperature of 130°F (medium-rare) to 140°F (medium) for best results.
Can I use flank steak in slow-cooked recipes?
While flank steak shines in quick-cooking recipes, it can also be used in slow-cooked dishes like stews or braises. Just know that slow cooking will break down its fibers differently than grilling or searing.
The Bottom Line: Why Try Beef Flank?
If you love big beefy flavor without breaking the bank, beef flank is a fantastic choice. With just a little prep and proper cooking technique, you can enjoy juicy, tender slices perfect for all kinds of meals—from tacos and salads to stir-fries and sandwiches. Next time you’re at the butcher counter or grocery store, give this underrated cut a try—you might just discover a new favorite!