AKA: Sobrebarriga (Spanish)
Primal: Flank (US)
Cooking Methods: Grill, Braise, Stir-Fry
Fat Content: Moderate
Compared to the other cuts of Beef, Flank Steak is flat and long in its appearance. Tough in texture, the cut is devoid of fat and is known for its rich taste. To increase the tenderness of this portion, it should be cut against the grain.
Tenderizing the Flank Steak can be a tough job as it is a tough Beef cut. For this reason, the cut can yield best results if subjected to slow, moist cooking methods like braising and stewing. Dry heat cooking techniques can also work well on this cut if the steak has been marinated for a few hours ahead of cooking. This helps break down the connective tissues that contribute to this cut’s toughness. Many cuisines use this cut for pan-frying as well. Care should be taken, however, that this cut is not overcooked or else it can turn quite chewy and tasteless.
As can be guessed from its name, the Flank Steak is extracted from Beef Flank primal section, which comprises the abdominal muscles of a cow.
The word 'flank' is a derivative of the Old English word 'flanc', which meant 'fleshy part of the side'.
The burger patties available at the fast food giant McDonald's contain a mixture of Flank and 100 percent Forequarter.Popular Dishes: London Broil, Fajitas, Asian-Style Stir-Fry, Carne Asada, Burger Patties, Casserole
This information about Flank Steak was sourced from our meat cut app