Flank steak

Flank steak is a lean cut of beef taken from the abdominal muscles of a cow, located behind the plate and in front of the rear quarter.

Flank steak is a lean cut of beef taken from the abdominal muscles of a cow, located behind the plate and in front of the rear quarter. It is long, flat, and strongly grained, so it is usually sliced thinly against the grain to reduce toughness. In Canada, flank steak is sold in grocery stores and butcher shops and is commonly used in everyday home cooking and barbecue meals.

Cut and anatomy

Flank steak is taken from the abdominal muscles of the cow, typically described as being behind the plate and ahead of the rear quarter. It is a flat, elongated cut with a noticeable grain.

Cooking characteristics

The cut is lean and can become tough if overcooked because it has little marbling and a strong muscle structure. It is often cooked quickly over high heat or marinated to improve tenderness.

Culinary use

Flank steak is associated with dishes that benefit from bold flavour and thin slicing, including fajitas, grilled steak salads, stir-fries, and dishes such as ropa vieja.

Preparation and slicing

Because the muscle fibres run lengthwise, flank steak is usually rested after cooking and then sliced thinly across the grain. This helps reduce chewiness and improve the eating quality.