Lean with a distinct grain, flank steak offers a slightly sweet, beefy flavor that shines when marinated and grilled. Its coarse texture absorbs marinades beautifully, elevating any dish with bold seasoning.
Where it comes from
Flank steak has roots in British and American cooking, often featured in traditional dishes like London broil. It gained popularity in the mid-20th century as a budget-friendly alternative to pricier cuts.
In the kitchen
Flank steak is best used in stir-fries, fajitas, or grilled preparations, where quick cooking methods enhance its natural tenderness. Slicing it thinly against the grain maximizes its chewability.
Nutrition (per 100g)
250kcalCal
26.0gProtein
20.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Soy Sauce
Marinate for at least 30 minutes. The soy's saltiness penetrates, tenderizing and deepening the beef's flavor.
Garlic
Crush and rub before grilling. Garlic's sharpness cuts through, adding a savory depth to the beef.
Lime
Squeeze fresh over sliced beef. The lime's acidity brightens, balancing the rich, meaty flavors.
