Beef · Flank
Flank Steak
A long, flat, lean steak with pronounced grain and big beef flavor. Marinate, cook fast, and slice thin across the grain.
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| Animal | Beef |
|---|---|
| Section | Flank |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | flank, jiffy steak (regional) |
Best ways to cook it
- Grill
- Broil
- Pan-sear
- Stir-fry
About this cut
What it is and how to use it
Flank steak comes from the belly muscles below the loin. It is a long, flat, boneless cut with a visible grain and strong beef flavor. It is lean and takes marinades well. Because of the long muscle fibers, it must be sliced thinly across the grain to be tender. It is a standby for fajitas, steak salads, stir-fries, and stuffed and rolled steaks.
Read moreTop Sirloin vs. Flank vs. Skirt vs. Hanger SteakBeef Cuts Chart: 9 Primals & How to Cook EachBeef Tenderness Scale: Most Tender to Toughest
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours