Beef Flank Steak

Transform your weeknight dinners and weekend grilling sessions with beef flank steak, a versatile cut that delivers bold, beefy flavor and incredible tenderness when cooked properly. Flank steak comes from the abdominal muscles of the cow, creating a lean, rectangular cut with distinctive long muscle fibers running through the meat. This working muscle develops rich, intense beef flavor that makes it a favorite among home cooks and professional chefs alike. The key to perfect flank steak lies in understanding its grain structure and cooking it quickly over high heat, typically 3-4 minutes per side for medium-rare. Always slice against the grain at a slight angle to break down those muscle fibers and ensure maximum tenderness. This adaptable cut shines in numerous cooking methods and global cuisines. Marinate flank steak in Asian-inspired soy sauce blends for authentic stir-fries, or use lime juice and spices for Mexican-style fajitas and carne asada. It's equally delicious grilled whole and sliced for salads, braised in slow-cooked dishes, or broiled for quick weeknight meals. Popular preparations include London broil, beef and broccoli, Korean bulgogi, and stuffed flank steak pinwheels. The meat pairs beautifully with bold flavors like garlic, herbs, citrus, and chili peppers. For best results, avoid overcooking beyond medium doneness, as the lean nature of flank steak can become tough when cooked too long. Let the cooked steak rest for 5-10 minutes before slicing to retain its juices.