Flank Steak

The flank steak is one large, flat muscle from the abdominal wall of the steer — the rectus abdominis, if you want to get technical about it. It's lean, deeply beefy, and one of the most versatile cuts in the case. It's also a cut that punishes lazy technique and rewards anyone who respects the grain.

Characteristics: - Flat, roughly oval shape - 1–1.5 inches thick, 1.5–2.5 lbs per steak - Very lean — minimal marbling - Long, clearly visible muscle fibers - Concentrated, intense beef flavor

The Grain Rule: I'll say it until I'm blue in the face: slice flank steak thin, against the grain, on a bias. Those long fibers running the length of the steak are your enemy if you cut with them and your friend if you cut across them. A properly sliced flank steak is tender and melts on the tongue. A poorly sliced one is a chew toy.

Flank vs Skirt: People confuse these constantly. Flank is thicker, wider, and more uniform. Skirt is thinner, longer, and has a coarser, more open grain. Flank is leaner; skirt has more fat. Both are excellent — they're just different. Flank takes a marinade well but doesn't need one; skirt practically begs for it.

Best Uses: London broil (the preparation, not the cut — that's a whole pet peeve), stir-fry, carne asada, roulade (stuffed and rolled), sliced over salads, and fajitas.

Cooking: High heat, fast cook. Grill or cast iron at full throttle, 3–4 minutes per side for medium-rare. Pull at 125°F and rest. Do not — I repeat, do not — cook flank past medium. Without marbling to protect it, overcooked flank turns into a leather belt.

Price Reality: At $10–$15/lb for Choice, flank has left the "budget cut" category permanently. It's still a great value for the flavor, but the days of cheap flank are gone.