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Flank Steak Copy
Information for Flank Steak Copy
Typical Cooking Methods
Braise, Broil, Grill, Pan Fry, Stew
Other Names for Flank Steak Copy
London broil, flank steak filet, bavette
Good Substitutes for Flank Steak Copy
Skirt steak, hanger steak, tri-tip roast
Traditional Dishes for Flank Steak Copy
Fajitas, stir-fries, London broil
Sous Vide Flank Steak Recipes
View all Sous Vide Flank Steak Recipes
Description of Flank Steak Copy
Flank steak is a lean, flat steak cut from the abdominal muscle below the short loin. It is quite flavorful if cooked properly. It has a very long grain which runs the length of the cut. Flank steak is a boneless cut. It is a good steak to grill and stir fry if marinated first. It is usually grilled whole and then sliced across the grain for serving.
Flank steak was the original cut used for London broil; however London broil now refers to any cut of meat that is flat and large that is marinated and grilled or broiled. Top round is an example of a cut often labeled as London broil.
Beef used in stir fry and fajitas are often cut from flank steak. When used in this manner, the flank steak is sliced thin across the grain and then marinated. It is then sautéed for a short amount of time over high heat.
Flank steak takes a wet marinade quite well. It is best grilled. First, it should be grilled over high heat to produce a nice sear. Care should be taken not to overcook this cut of beef; it could lose its tenderness. It is best served medium, and should not be cooked more than medium well. If cooked and served properly, flank steak can be one of the most flavorful, yet economical cuts of beef.