Flank

The flank is a thin, flat primal from the abdominal area of the steer, below the loin. It's one of the smallest primals and consists primarily of a single large, lean muscle with long, visible grain fibers.

Flank steak has become one of the most popular cuts in America over the past 20 years, which has driven the price from "budget" territory well into premium range. It's lean, intensely beefy, and incredibly versatile.

Characteristics: - Very lean with minimal marbling - Long, visible muscle fibers (pronounced grain) - Uniform thickness (about 1–1.5 inches) - Weighs 1.5–2.5 lbs per steak - Rich, concentrated beef flavor

Cooking Rules: 1. High heat, fast cook — sear hard on a screaming hot grill or cast iron 2. Don't go past medium — medium-rare (130°F) is ideal; well-done flank is genuinely unpleasant 3. Slice thin, against the grain — this is not optional. Cut perpendicular to the visible fibers, as thin as you can 4. Marinate if you want, but it's not required — flank has enough flavor on its own

Common Uses: Fajitas, stir-fry, London broil (though the name is a method, not a cut), carne asada, roulade (stuffed and rolled).

Price Reality: Flank used to be $4/lb — a true budget cut. Today you'll pay $10–$14/lb for Choice, sometimes more. It's still a good value for the flavor, but it's no longer cheap.