Flank steak is a cut of beef from the abdominal muscles of a cow. It's a lean, flat, oval-shaped cut with a pronounced grain. Flank steak is known for its rich flavor and chewy texture. Characteristics:
- LocationFlank steak is cut from the cow's belly, behind the plate and in front of the rear quarter
- ShapeFlank steak is flat and oval, and is different from the A-shaped cuts of beef
- GrainFlank steak has long muscle fibers that run the length of the meat
- FlavorFlank steak has a bold flavor and fine marbling that gives it flavor despite its low fat content
- TextureFlank steak is chewy, but can be tenderized with marinating and slow cooking
Preparation:
- Flank steak benefits from marinating in acidic or enzyme-rich ingredients like citrus, soy sauce, mustard, Worcestershire sauce, or wine
- To make flank steak more tender, cut it against the grain and on a bias
- Cook flank steak to an internal temperature of 145°F
Uses:
- Flank steak can be used in stir-fry dishes, fajitas, stews, and casseroles