Flank Steak

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