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 flavor, 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 fibers and adds extra flavor. After cooking, it’s essential to slice the steak very thinly against the grain—that is, perpendicular to the long muscle fibers. This breaks up the fibers, making the meat much more tender and easy to chew.
Flank steak is a favorite 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 flavor and ability to absorb marinades make it a go-to for home cooks and chefs alike.
