Protein Food
Flank Steak
About This Entry
Flank steak is a long, flat abdominal muscle with intense beef flavor and visible grain. Lean but fibrous — must be sliced thin against the grain — it works with medium reds, Malbec, and wines that handle marinades and char.
Beginner Guide
Flank is not tender but packs flavor. Always slice against the grain at a sharp angle. Common in fajitas and Asian-style grilled beef.
FAQ
- What is Flank Steak?
- Flank is not tender but packs flavor.
- How should Flank Steak be cooked for best results?
- Lean cuts benefit from medium-rare to medium doneness, resting before slice, and slicing against the grain — avoid overcooking which dries the meat and makes tannic wines taste harsh.
At a Glance
Group
Beef
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Flank Steak
- Classification
- Animal Protein Foods
- Group
- Beef
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- steak
- Anatomical cut
- flank
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- grill, pan sear
- Recommended doneness
- medium rare, medium