Beef Flank

Moderate

Beef flank is a lean cut taken from beneath the loin and sirloin. This abdominal muscle has tough fibers but is increasingly popular for its beefy flavor and versatility in dishes like fajitas and carne asada.

Cook Time

8-15 min

Quick, high heat

Best Method

Grilling

Also pan-frying

Price Range

Moderate (increasing)

Where It Comes From

The flank steak comes from the lower abdominal area of the cow, below the loin. It's a flat, lean muscle with long, visible fibers running through it. While once considered an inexpensive cut, demand for lean beef has increased both its popularity and price.

Cooking Tips

•Marinate for 2-24 hours to tenderize and add flavor
•Cook quickly over high heat - don't overcook or it becomes chewy
•Target medium-rare (130-135°F) for best tenderness
•Always slice thinly AGAINST the grain to shorten muscle fibers
•Let rest 5-10 minutes before slicing

Popular Dishes

Carne Asada

Marinated, grilled flank steak sliced thin for tacos and burritos

Fajitas

Sizzling strips of seasoned, grilled flank with peppers and onions

Stir Fry

Thinly sliced flank cooked quickly with vegetables in Asian-style dishes

London Broil

Marinated and broiled flank steak, sliced thin across the grain

Pro Tip

The key to tender flank steak is slicing against the grain. Look for the direction of the muscle fibers and cut perpendicular to them. This shortens the fibers, making each bite more tender and easier to chew.