Flank Steak
Packaged in single steak packages.
Flank steak is a flavorful cut of beef that comes from the lower abdominal area of the cow, near the diaphragm. It's a lean, long, and flat cut with noticeable muscle fibers. Because it’s a bit tougher than more marbled cuts like ribeye or sirloin, flank steak benefits from marinating and should be cooked quickly at high heat (grilling, broiling, or pan-searing are common methods).
After cooking, it’s important to slice the steak against the grain (perpendicular to the muscle fibers) to ensure tenderness.
Here are a few key tips for cooking flank steak:
- Marinating: Flank steak soaks up marinades well, so it’s often marinated for at least 30 minutes to a few hours to enhance flavor and tenderness. Ingredients like soy sauce, lime juice, garlic, and oil work well.
- Grilling/Seared: To get a good sear, preheat your grill or pan to medium-high heat. Cook the steak for about 4-5 minutes per side for medium-rare, depending on thickness.
- Resting: Let the steak rest for 5-10 minutes after cooking so the juices redistribute throughout the meat.
- Slicing: Slice thinly against the grain to maximize tenderness.
Flank steak is great for tacos, fajitas, stir-fries, or simply served with a side like roasted vegetables or a salad.