Flank Steak


A beef steak cut from the belly muscles of the cow. Common cooking methods include broiling, grilling, and braising. It is often prepared as London Broil, butterflied, or stuffed. It is also common in Fajitas and Carne Asada,


Translations: Sāns steiks, Flango Vienetų, Flanc Steak, Bok odrezak, Sườn Steak, Skrzydło Steak, पार्श्व स्टेक, Пашины Стейк, Λάπα Steak, الجناح ستيك, 측면 스테이크, Bok Steak, Sisi Steak, Libis Steak, 弗兰克牛排, Arrachera, Bok Steak, Bok Steak, Fianco Steak, הצלע סטייק, Flanken Steak, Бок одрезак, 脇腹肉ステーキ, Bavette de boeuf, Flanke Steak, Flanke Steak, Arrachera, Пашина Стейк, Kuve pihvi, Склонове стек

Physical Description

A flat sheet of beef, usually sold in rolls or loosely folded on itself.
Very lean, and any fat is visible and usually in clumps.

The flank steak, and two other cuts (the skirt steak and the hangar steak) are cur from the same part of the cow. The hangar is the thicker portion of the diaphragm of the cow, the skirt steak has more fat, and is encased in a membrane which should be removed before cooking, The flank steak is leaner

Colors: Deep red to dark brown, little fat is white.

Tasting Notes

Mouthfeel: Lean, Dry
Food complements: Root vegetables, Thyme, Tarragon
Wine complements: Merlot, Cabernet, Zinfendel, Red wine, Pinot noir
Beverage complements: Dark beer, Iced tea, Cranberry juice
Substitutes: Flat iron steak

Preparation and Use

A good use of flank steak is to pound, stuff with grated vegetables, roll, bind with twine, and braise in wine, tomato sauce and herbs.
Another good use is to pound, season well, and brown in a very hot cast iron skillet. Allow to sear on each side, and then sit for ten minutes before slicing across the grain and use in fajitas. This cut of steak is perfect for marinating, it will hold well.



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