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, flat cut of beef from the cow's abdominal muscles, known for its strong grain and economical price. It's best when cooked quickly, marinated, and sliced thin against the grain.
What it is
Flank steak comes from the flank area behind the plate and in front of the rear quarter of the cow. It is long, flat, and lean, with little fat marbling and a pronounced, lengthwise grain.
Why it matters
Because of its lean texture, flank steak can turn tough if overcooked, but it rewards proper technique: high-heat cooking (grilling or stir-frying) and slicing against the grain. It's a go-to cut for bold-flavoured dishes like fajitas, stir-fries, and grilled salads.
Key details
In Canadian kitchens, flank steak is a common, affordable beef choice for both everyday meals and backyard barbecues. It's often marinated to boost tenderness, then sliced thin. The cut is also used in Latin, Asian, and other cuisines.
In short
- Lean cut from the cow's abdominal area.
- Long, flat, and has a strong grain.
- Cook quickly over high heat; slice thinly against grain.
- Widely used in fajitas, stir-fries, and marinated steak dishes.
Flank steak is sold in Canadian grocery stores and butcher shops and is commonly used in everyday home cooking and barbecue meals in Canada. Canadian English sources and retailers also describe it as a lean, economical beef cut.
Quick questions
What is flank steak?
Where does flank steak come from?
How should flank steak be sliced?
Sources
- Wikipedia — https://en.wikipedia.org/wiki/Flank_steakSupports: Definition, cut location, long flat shape, and slicing against the grain.
- Merriam-Webster — https://www.merriam-webster.com/dictionary/flank%20steakSupports: Dictionary definition of flank steak as a steak cut from the beef flank muscle.
- Omaha Steaks — https://www.omahasteaks.com/blog/what-is-a-flank-steak/Supports: Anatomical location on the cow, lean character, and grain.
- Meat Grader — https://meatgrader.com/blog/flankSupports: Typical use in fajitas, stir-fries, and other dishes; lean, fibrous character.
- Food Network — https://www.foodnetwork.com/how-to/packages/food-network-essentials/skirt-steak-vs-flank-steak-whats-the-differenceSupports: Flat shape, leanness, thickness, and tougher texture due to limited marbling.
- Cambridge Dictionary — https://www.cambridge.org/us/dictionary/english/flank-steakSupports: General dictionary definition as a cut of meat from the side of a cow.