guide to beef cuts

beef flank steak


Flank steaks are a long, thin cut from the Flank. They offer great flavor at a more affordable price than the top shelf steakhouse cuts. Because of their prominent muscle fibers, they are typically cooked no further than medium rare & served thinly sliced against the grain.

Flank steaks are an excellent marinating cut because of their bold flavor, looser structure that absorbs liquids better, and thin profile.

Applications: Grill, Sear, Broil, Roast, Sous Vide or Braise.



fat content

Butchery Tutorial:

suggested dishes:

Chinese-Style Marinated Flank Steak

Flank Steak in Green Onion Crepes

Grass-Fed Flank Steak with Chimichurri

Steak & Slow Roasted Tomato Tacos

Citrus Marinade

Southwestern Chile Rub

Porcini Mushroom Rub