Beef flank is a lean, flavorful cut taken from the lower abdominal muscles of the cow. Known for its rich taste and firm texture, flank steak is a favorite among chefs and home cooks who love bold, beefy dishes. While it’s less tender than premium cuts like ribeye or tenderloin, proper cooking and slicing techniques make it a delicious and economical choice.
What Is Beef Flank?
The flank is located just below the loin and behind the rib of the cow. It’s a long, flat cut with visible muscle fibers and very little fat. Because of its texture, it benefits from marinating and quick, high-heat cooking methods like grilling, broiling, or stir-frying.
How to Cook Beef Flank
For the best results, marinate the meat for at least an hour to tenderize it and enhance its flavor. Popular marinades often include soy sauce, garlic, vinegar, or citrus juice. Cook flank steak quickly over high heat — medium-rare to medium is ideal — then let it rest for a few minutes. Always slice it thinly against the grain to keep it tender.
Popular Dishes with Flank Steak
Flank steak is perfect for dishes like fajitas, beef stir-fry, steak salads, or sandwiches. It also works beautifully in Asian recipes such as Thai beef salad or Korean bulgogi.
Conclusion
Beef flank is a versatile, affordable cut that rewards good cooking technique. With the right marinade and slicing method, this humble cut transforms into a flavorful and satisfying main dish for any occasion.
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