flank steak (beef)
If you're looking for a cut of beef that delivers maximum flavor with minimal fuss,beef flank steak deserves a prime spot on your menu. This cut, taken from the lower abdominal muscles of the cow, boasts an assertive beefiness, a satisfying texture, and a knack for soaking up bold marinades. While it requires the right cooking techniques for optimal tenderness, flank steak rewards you with an unmatched flavor experience. Introduction to Beef Flank Steak Flank steak has a distinctive grain – long, strong muscle fibers that run the length of the cut. This grain is key to understanding how to cook and serve it properly. While flank steak can be a bit tougher than some other cuts, its intense flavor more than makes up for it, and with the right techniques, it can be incredibly tender and delicious. Culinary Uses of Beef Flank Steak The versatility of Beef Flank Steak is a major part of its appeal. Here are some of its most popular culinary applications: Grilled: Grilling is arguably the most popular way to cook flank steak. High heat and a quick cooking time create a delicious sear and a tender interior. Pan-Seared: A cast-iron skillet is perfect for achieving a beautiful sear on flank steak. Broiled: Broiling, like grilling, uses intense, direct heat, making it another excellent option. Fajitas: Flank steak is a classic choice for fajitas, sliced thinly and served with peppers and onions. Stir-Fries: Thinly sliced flank steak is perfect for quick, flavorful stir-fries. Steak Sandwiches: Grilled or pan-seared flank steak, sliced thinly, makes fantastic steak sandwiches. Salads: Sliced flank steak adds protein and flavor to salads. London Broil: Although the term often refers to a cooking method, flank steak is frequently used for London Broil (marinated and broiled). Used to prepare carne asada. Stuffed Flank Steak: Flank steak can be stuffed with various fillings and then rolled and cooked. Grilled: Grilling is arguably the most popular way to cook flank steak. High heat and a quick cooking time create a delicious sear and a tender interior. Pan-Seared: A cast-iron skillet is perfect for achieving a beautiful sear on flank steak. Broiled: Broiling, like grilling, uses intense, direct heat, making it another excellent option. Fajitas: Flank steak is a classic choice for fajitas, sliced thinly and served with peppers and onions. Stir-Fries: Thinly sliced flank steak is perfect for quick, flavorful stir-fries. Steak Sandwiches: Grilled or pan-seared flank steak, sliced thinly, makes fantastic steak sandwiches. Salads: Sliced flank steak adds protein and flavor to salads. London Broil: Although the term often refers to a cooking method, flank steak is frequently used for London Broil (marinated and broiled). Used to prepare carne asada. Stuffed Flank Steak: Flank steak can be stuffed with various fillings and then rolled and cooked. Kitchen Guide Beef, Lamb, Venison (steaks, chops, roast) The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs)135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs) 135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done Tips for Cooking Beef Flank Steak To get the most out of your Beef Flank Steak, follow these tips: Marinate (Optional but Recommended): Marinating helps tenderize the steak and adds flavor. Acidic marinades are effective, but even a simple marinade with oil and seasonings can make a difference. High Heat: Cook flank steak over high heat, whether grilling, pan-searing, or broiling. This creates a good sear and helps prevent overcooking. Don’t Overcook: Flank steak is best served medium-rare to medium. Overcooking will make it tough and dry. Use a Meat Thermometer: A meat thermometer is the most accurate way to ensure your steak is cooked to the desired doneness. Let it Rest: Allow the steak to rest for 5-10 minutes after cooking to allow the juices to redistribute. Slice Thinly and Against the Grain: This is absolutely crucial for tenderness. Slicing against the grain shortens the muscle fibers, making the steak much easier to chew. Use dry rubs for extra flavor. Marinate (Optional but Recommended): Marinating helps tenderize the steak and adds flavor. Acidic marinades are effective, but even a simple marinade with oil and seasonings can make a difference. High Heat: Cook flank steak over high heat, whether grilling, pan-searing, or broiling. This creates a good sear and helps prevent overcooking. Don’t Overcook: Flank steak is best served medium-rare to medium. Overcooking will make it tough and dry. Use a Meat Thermometer: A meat thermometer is the most accurate way to ensure your steak is cooked to the desired doneness. Let it Rest: Allow the steak to rest for 5-10 minutes after cooking to allow the juices to redistribute. Slice Thinly and Against the Grain: This is absolutely crucial for tenderness. Slicing against the grain shortens the muscle fibers, making the steak much easier to chew. Use dry rubs for extra flavor. 10 Fun Facts About Beef Flank Steak Flank steak comes from the abdominal muscles of the cow, below the loin. It’s a relatively lean cut of beef. It has a very pronounced grain, which is important to consider when slicing. It’s also known as “bavette” in French (though “bavette” can also refer to other cuts). It’s a popular choice for making jerky due to its leanness and flavor. It’s a very flavorful cut, despite its leanness. It’s often used in Asian cuisine, particularly in stir-fries. It’s a relatively thin cut, which means it cooks quickly. It’s a great source of protein, iron, and zinc. It’s a versatile cut that can be used in a wide range of dishes. Flank steak comes from the abdominal muscles of the cow, below the loin. It’s a relatively lean cut of beef. It has a very pronounced grain, which is important to consider when slicing. It’s also known as “bavette” in French (though “bavette” can also refer to other cuts). It’s a popular choice for making jerky due to its leanness and flavor. It’s a very flavorful cut, despite its leanness. It’s often used in Asian cuisine, particularly in stir-fries. It’s a relatively thin cut, which means it cooks quickly. It’s a great source of protein, iron, and zinc. It’s a versatile cut that can be used in a wide range of dishes. Culinary History of Beef Flank Steak Flank steak, as a cut from the abdominal muscles, has likely been consumed for as long as cattle have been butchered. However, its popularity as a distinct cut has grown over time, particularly with the rise of grilling and international cuisine. Its use in dishes like fajitas and stir-fries has cemented its place in many culinary traditions. The understanding of how to properly cook and slice flank steak – particularly the importance of slicing against the grain – has also contributed to its increased popularity. Read More Nutritional Information on Beef Flank Steak Beef Flank Steak is a relatively lean and nutritious cut of beef. It’s an excellent source of high-quality protein, essential for building and maintaining muscle mass. It’s also a good source of iron, important for red blood cell production, and zinc, which plays a role in immune function. While it’s leaner than some other cuts, it still contains some fat, which contributes to its flavor. The specific nutritional content will vary depending on the exact cut and preparation method. Overall it is a source of many minerals. Read More Read More: Culinary History of Beef Flank Steak Early Days: A Working Muscle, A Working Meal Before the era of widespread refrigeration and sophisticated butchery, the flank steak, like other cuts from heavily worked areas of the animal, was primarily valued for its practicality. Its characteristics in those early days: Toughness: The flank is a lean, heavily exercised muscle, resulting in a naturally tough texture. This meant that quick cooking methods without any tenderization were not ideal. Leanness: With very little intramuscular fat (marbling), the flank lacked the inherent moisture and tenderness found in cuts like ribeye or tenderloin. Strong Flavor: Despite its toughness, the flank possessed a robust, distinctly “beefy” flavor, a characteristic that would later become one of its defining assets. Affordability: As a less desirable cut compared to those from the loin or rib, the flank was generally more affordable, making it a practical choice for budget-conscious families. Toughness: The flank is a lean, heavily exercised muscle, resulting in a naturally tough texture. This meant that quick cooking methods without any tenderization were not ideal. Leanness: With very little intramuscular fat (marbling), the flank lacked the inherent moisture and tenderness found in cuts like ribeye or tenderloin. Strong Flavor: Despite its toughness, the flank possessed a robust, distinctly “beefy” flavor, a characteristic that would later become one of its defining assets. Affordability: As a less desirable cut compared to those from the loin or rib, the flank was generally more affordable, making it a practical choice for budget-conscious families. These qualities led to its early culinary applications: Stewing and Braising: Long, slow cooking in liquid was the primary method for preparing flank steak. This helped to break down the tough muscle fibers and create tender, flavorful dishes. These stews and braises were often hearty, economical meals. Regional Variations: Different cultures developed their own ways of utilizing flank steak. In some regions, it might be used in ground form or incorporated into sausages. In others, slow-cooked preparations were the norm. However, specific, named dishes featuring flank steak as the star were less common in this early period. London Broil Origins: The origins of calling a flank steak “London Broil” is actually a misnomer. The dish did not originate in London, and it actually originally meant a cooking method of broiling or grilling, then cutting across the grain. It was not tied to a specific cut. Stewing and Braising: Long, slow cooking in liquid was the primary method for preparing flank steak. This helped to break down the tough muscle fibers and create tender, flavorful dishes. These stews and braises were often hearty, economical meals. Regional Variations: Different cultures developed their own ways of utilizing flank steak. In some regions, it might be used in ground form or incorporated into sausages. In others, slow-cooked preparations were the norm. However, specific, named dishes featuring flank steak as the star were less common in this early period. London Broil Origins: The origins of calling a flank steak “London Broil” is actually a misnomer. The dish did not originate in London, and it actually originally meant a cooking method of broiling or grilling, then cutting across the grain. It was not tied to a specific cut. The Mid-20th Century: A Gradual Rise in Popularity The mid-20th century, particularly in the United States, saw a gradual increase in the recognition and use of flank steak. Several factors contributed to this: Post-War Culinary Shifts: The post-World War II era saw a rise in home grilling and outdoor cooking. While the most prized cuts for grilling were still the more tender ones, the flank steak’s affordability and robust flavor started to find an audience. The Rise of “London Broil”: Although, as mentioned earlier, the term initially referred to a cooking method. Sometime in the mid-20th century, “London Broil” became increasingly associated with flank steak (and sometimes top round). This preparation, involving marinating the steak and then broiling or grilling it to medium-rare, followed by thin slicing against the grain, became a popular way to enjoy flank steak. The marinade helped to tenderize the meat, and the thin slicing maximized tenderness. Increased Culinary Exchange: Growing interest in international cuisines, particularly those of Latin America and Asia, exposed American cooks and consumers to dishes featuring flank steak. Post-War Culinary Shifts: The post-World War II era saw a rise in home grilling and outdoor cooking. While the most prized cuts for grilling were still the more tender ones, the flank steak’s affordability and robust flavor started to find an audience. The Rise of “London Broil”: Although, as mentioned earlier, the term initially referred to a cooking method. Sometime in the mid-20th century, “London Broil” became increasingly associated with flank steak (and sometimes top round). This preparation, involving marinating the steak and then broiling or grilling it to medium-rare, followed by thin slicing against the grain, became a popular way to enjoy flank steak. The marinade helped to tenderize the meat, and the thin slicing maximized tenderness. Increased Culinary Exchange: Growing interest in international cuisines, particularly those of Latin America and Asia, exposed American cooks and consumers to dishes featuring flank steak. The Late 20th and 21st Centuries: Flank Steak’s Heyday The late 20th and early 21st centuries witnessed a true surge in the popularity of flank steak. This was driven by: The “Foodie” Revolution: The rise of food-focused media, celebrity chefs, and a more adventurous dining public led to a greater appreciation for diverse cuts of meat and innovative cooking techniques. Flank steak, with its intense flavor and versatility, became a favorite among chefs and home cooks alike. The Popularity of Latin American and Asian Cuisines: Dishes like fajitas (Tex-Mex), carne asada (Mexican grilled meat), and various stir-fries featuring thinly sliced beef became increasingly mainstream. Flank steak was a natural fit for these preparations. Emphasis on Flavor and Texture: While tenderness remained important, there was a growing recognition that flavor was equally crucial. Flank steak’s robust beefiness became a major selling point. Grilling Expertise: As grilling techniques became more sophisticated, cooks learned how to properly grill flank steak to achieve optimal tenderness and flavor. Marinating, controlling cooking temperature, and slicing against the grain became essential steps. The “Foodie” Revolution: The rise of food-focused media, celebrity chefs, and a more adventurous dining public led to a greater appreciation for diverse cuts of meat and innovative cooking techniques. Flank steak, with its intense flavor and versatility, became a favorite among chefs and home cooks alike. The Popularity of Latin American and Asian Cuisines: Dishes like fajitas (Tex-Mex), carne asada (Mexican grilled meat), and various stir-fries featuring thinly sliced beef became increasingly mainstream. Flank steak was a natural fit for these preparations. Emphasis on Flavor and Texture: While tenderness remained important, there was a growing recognition that flavor was equally crucial. Flank steak’s robust beefiness became a major selling point. Grilling Expertise: As grilling techniques became more sophisticated, cooks learned how to properly grill flank steak to achieve optimal tenderness and flavor. Marinating, controlling cooking temperature, and slicing against the grain became essential steps. The Future of Flank Steak The culinary journey of flank steak is a testament to the evolving nature of food preferences and the power of culinary innovation. From a relatively humble and often overlooked cut, it has risen to become a highly sought-after ingredient, celebrated for its intense flavor, versatility, and (when prepared correctly) surprising tenderness. As consumers continue to seek bold flavors, explore global cuisines, and appreciate the value of less-traditional cuts, flank steak is likely to remain a staple in kitchens and restaurants around the world. Its story is a reminder that culinary excellence can be found in unexpected places, and that even the most unassuming cut of meat can have a rich and flavorful history. The rise of flank steak is a culinary success story, proving that with the right preparation and appreciation, even a “tough” cut can become a star. Read More: Nutritional Information on Beef Flank Steak Understanding the Cut: Origin and Characteristics Flank steak comes from the abdominal muscles of the cow, located beneath the loin and sirloin. This area is heavily worked, which contributes to the steak’s characteristic leanness and prominent muscle fibers (the “grain”). Unlike cuts with significant marbling (intramuscular fat), flank steak has very little internal fat. Instead, its flavor comes primarily from the muscle itself. This makes it crucial to cook and slice it correctly to maximize tenderness. Nutritional Breakdown: Lean and Flavorful Flank steak strikes a good balance between leanness and flavor. It’s not as lean as eye of round, but it’s significantly leaner than ribeye or strip steak. Here’s a detailed look at the typical nutritional content of a 3.5-ounce (100-gram) serving of cooked flank steak (values can vary slightly depending on the grade of beef and cooking method): Calories: Approximately 160-200 calories. Protein: 23-28 grams. Flank steak is an excellent source of complete protein. Fat: 6-10 grams. It falls into the “lean” category, though it has slightly more fat than some other lean cuts. Saturated Fat: 2-4 grams. The saturated fat content is moderate. Cholesterol: 60-80 milligrams. The cholesterol content is comparable to other lean meats. Iron: 2-3 milligrams. Provides heme iron, which is easily absorbed. Zinc: 3-5 milligrams. A good source of zinc, important for immune function. Selenium: 20-30 micrograms. Offers antioxidant benefits. Vitamin B12: 2-3 micrograms. An excellent source of this essential vitamin. Niacin (Vitamin B3): 5-7 milligrams. Contributes to energy metabolism. Vitamin B6 (Pyridoxine): 0.3-0.5 milligrams. Important for various bodily functions. Phosphorus: 140-190 milligrams. Supports bone health. Calories: Approximately 160-200 calories. Protein: 23-28 grams. Flank steak is an excellent source of complete protein. Fat: 6-10 grams. It falls into the “lean” category, though it has slightly more fat than some other lean cuts. Saturated Fat: 2-4 grams. The saturated fat content is moderate. Cholesterol: 60-80 milligrams. The cholesterol content is comparable to other lean meats. Iron: 2-3 milligrams. Provides heme iron, which is easily absorbed. Zinc: 3-5 milligrams. A good source of zinc, important for immune function. Selenium: 20-30 micrograms. Offers antioxidant benefits. Vitamin B12: 2-3 micrograms. An excellent source of this essential vitamin. Niacin (Vitamin B3): 5-7 milligrams. Contributes to energy metabolism. Vitamin B6 (Pyridoxine): 0.3-0.5 milligrams. Important for various bodily functions. Phosphorus: 140-190 milligrams. Supports bone health. Key Nutritional Advantages Lean Protein Source: Flank steak provides a substantial amount of protein with a relatively low fat content. Rich in Essential Nutrients: A good source of iron, zinc, selenium, and B vitamins, all vital for overall health. Intense Flavor: Despite its leanness, flank steak has a rich, beefy flavor that many people find very satisfying. Versatile: Can be used in a wide variety of dishes, from grilled steaks to stir-fries and salads. Lean Protein Source: Flank steak provides a substantial amount of protein with a relatively low fat content. Rich in Essential Nutrients: A good source of iron, zinc, selenium, and B vitamins, all vital for overall health. Intense Flavor: Despite its leanness, flank steak has a rich, beefy flavor that many people find very satisfying. Versatile: Can be used in a wide variety of dishes, from grilled steaks to stir-fries and salads. The Importance of Proper Cooking and Slicing Because flank steak comes from a heavily worked muscle, it has a strong grain (muscle fibers running in a parallel direction). If not cooked and sliced correctly, it can be tough and chewy. Here’s the key: High Heat, Quick Cooking: Flank steak is best cooked quickly over high heat (grilling, broiling, or pan-searing) to medium-rare or medium doneness. Overcooking will make it tough. Marinating (Optional but Recommended): Marinating can help tenderize the steak and add flavor. Acidic marinades (with ingredients like vinegar, citrus juice, or wine) are particularly effective. Slicing Against the Grain: This is absolutely essential for tenderness. After cooking and resting the steak, slice it thinly and against the grain (perpendicular to the muscle fibers). This shortens the fibers, making the meat much easier to chew. High Heat, Quick Cooking: Flank steak is best cooked quickly over high heat (grilling, broiling, or pan-searing) to medium-rare or medium doneness. Overcooking will make it tough. Marinating (Optional but Recommended): Marinating can help tenderize the steak and add flavor. Acidic marinades (with ingredients like vinegar, citrus juice, or wine) are particularly effective. Slicing Against the Grain: This is absolutely essential for tenderness. After cooking and resting the steak, slice it thinly and against the grain (perpendicular to the muscle fibers). This shortens the fibers, making the meat much easier to chew. Healthy Cooking Methods Grilling: A classic and excellent way to cook flank steak. Broiling: Similar to grilling, provides high, direct heat. Pan-Searing: A quick and convenient method for cooking flank steak on the stovetop. Stir-Frying (thinly sliced): Thinly sliced flank steak is perfect for stir-fries. Grilling: A classic and excellent way to cook flank steak. Broiling: Similar to grilling, provides high, direct heat. Pan-Searing: A quick and convenient method for cooking flank steak on the stovetop. Stir-Frying (thinly sliced): Thinly sliced flank steak is perfect for stir-fries. Incorporating Flank Steak into a Balanced Diet Pair with Vegetables: Serve flank steak with a generous portion of vegetables for a balanced and nutritious meal. Choose Whole Grains: Opt for whole-grain sides like brown rice, quinoa, or whole-wheat bread. Portion Control: A 3-4 ounce serving of cooked flank steak is a good guideline. Dietary Variety: Include a variety of protein sources in your diet. Pair with Vegetables: Serve flank steak with a generous portion of vegetables for a balanced and nutritious meal. Choose Whole Grains: Opt for whole-grain sides like brown rice, quinoa, or whole-wheat bread. Portion Control: A 3-4 ounce serving of cooked flank steak is a good guideline. Dietary Variety: Include a variety of protein sources in your diet. Flank Steak vs. Other Cuts Compared to fattier cuts like ribeye or prime rib, flank steak is significantly lower in calories, fat, and saturated fat. It offers a comparable amount of protein. Compared to extremely lean cuts like eye of round, flank steak has slightly more fat but also tends to be more flavorful and, when cooked correctly, more tender. It’s a good middle ground between leanness and flavor. Conclusion: A Flavorful and Nutritious Choice Beef flank steak is a nutritional winner, offering a delicious and satisfying combination of lean protein, essential nutrients, and intense beefy flavor. Its versatility makes it a welcome addition to a wide range of dishes, from classic grilled steaks to flavorful fajitas and stir-fries. The key to enjoying flank steak lies in understanding its unique characteristics and employing the proper cooking and slicing techniques. By mastering these simple steps – high heat, quick cooking, and slicing against the grain – you can unlock the full potential of this flavorful and nutritious cut of beef. Flank steak is a testament to the fact that healthy eating can be both delicious and exciting. It’s a versatile and valuable addition to a balanced diet, offering a great way to enjoy the flavor of beef without excessive fat. Beef Flank Steak is a fantastic option for those seeking a flavorful, versatile, and relatively lean cut of beef. Its intense beefy flavor and adaptability to various cooking methods make it a favorite for everything from quick weeknight meals to special occasion dinners. By understanding the importance of high heat, proper slicing, and the optional but beneficial use of marinades, you can unlock the full potential of flank steak and enjoy a truly delicious and satisfying meal. Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.