Description
Flank steak is a long, flat, and lean cut of beef that comes from the flank, or abdominal, area of the cow. Known for its strong, beefy flavour, it’s a popular and versatile cut that is best suited for quick, high-heat cooking methods.
Because of its fibrous muscle structure, flank steak can be tough if not prepared and cooked correctly. The key to its tenderness lies in two crucial steps: marinating and proper slicing. Marinating the steak for a few hours helps to tenderize the muscle fibres and adds extra flavour. After cooking, it’s essential to slice the steak very thinly against the grain—that is, perpendicular to the long muscle fibres. This breaks up the fibres, making the meat much more tender and easy to chew.
Flank steak is a favourite for dishes that require thin slices of beef, such as fajitas, stir-fries, and steak salads. It’s also an excellent choice for London broil. Its rich flavour and ability to absorb marinades make it a go-to for home cooks and chefs alike.
