Beef Subprimal Flank Steak We Know Meat

🥩 The Ultimate Guide to Flank Steak

Introduction to Flank Steak

Flank steak is a lean, long, and flat cut known for its intense grain structure and bold, meaty flavor. Often used in stir-fries, tacos, or grilled dishes, it’s a favorite for those who love robust taste and don’t mind a bit of chew. When cooked and sliced correctly, flank steak delivers satisfying texture and big flavor.

This cut rewards quick cooking and smart slicing—and it’s perfect for both weeknight dinners and summertime grilling.

📍 Where Flank Steak Comes From

Flank steak comes from the flank primal, located on the cow’s lower abdominal area, behind the plate and in front of the round. It’s a hardworking muscle, which gives it a dense, fibrous texture that shines when prepared the right way.

Unlike skirt steak (from the plate), flank steak is wider, thicker, and less fatty, making it a leaner choice with a strong beef-forward profile.

🧬 Characteristics of Flank Steak

Feature	Description
Grain	Extremely pronounced; always slice against the grain
Fat Content	Lean with very little marbling
Texture	Firm and fibrous
Flavor	Bold and beefy
Typical Weight	1.5 to 2.5 pounds

🔪 How to Cook Flank Steak

Flank steak thrives with quick, high-heat methods and benefits greatly from marinades.

Best Cooking Methods:

Grilling for a smoky char
Broiling in the oven
Searing in a cast iron pan
Sous vide followed by a quick sear

Pro Tips:

Marinate for at least 1–2 hours to tenderize and boost flavor.
Cook to medium-rare or medium, then let rest before slicing.
Slice thinly across the grain at a diagonal angle.

🍽️ Common Dishes Featuring Flank Steak

Flank steak’s shape and flavor make it ideal for slicing and using in various global cuisines:

London broil
Beef stir-fry with vegetables
Tacos and fajitas
Beef rolls (roulade-style)
Korean BBQ-style bulgogi

🛒 Buying and Storing Flank Steak

When Shopping:

Look for uniform thickness and a bright red color
Avoid cuts with excessive silverskin

Storing:

Refrigerate: Use within 3–5 days
Freeze: Wrap tightly and use within 6–12 months

📚 Flank Steak vs. Similar Cuts

Cut	Texture	Fat Content	Best For
Flank Steak	Firm	Low	Grilled slices, stir-fry
Skirt Steak	Chewy	Moderate	Tacos, fajitas
Flat Iron	Tender	Moderate-high	Steak sandwiches, pan-seared
Hanger Steak	Tender	Rich & marbled	Grilled steak dishes

📈 Nutritional Info (per 4 oz cooked)

Nutrient	Amount
Calories	~200
Protein	~23g
Fat	~10g
Saturated Fat	~4g
Iron	~2.2mg
Zinc	~4.0mg

🧠 Expert Tip: Don’t Skip the Marinade

Flank steak takes well to acidic marinades (think citrus, vinegar, or soy) that help break down connective tissue and build flavor. Let it soak for at least an hour—or even overnight—for the best results.

🔗 Related Cuts from Nearby Primals

🧂 Final Thoughts

Flank steak is a workhorse cut that shines when treated with care. It’s lean, flavorful, and affordable—making it a go-to for busy home cooks and grill enthusiasts alike. With proper slicing and a flavorful marinade, you’ll turn this budget cut into a restaurant-quality meal every time.