Beef Flank
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.
Across cuisines
Beef flank is a lean cut from the abdominal muscles of the cow, known for its pronounced grain and beefy flavor. It is best when marinated and quickly grilled or broiled to enhance its tenderness. Commonly used in dishes like fajitas and stir-fries.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
Pairs well with
