For details steak temps review the terms of the Privacy Policy. Flank steak is a popular and affordable cut of beef that you’ve probably enjoyed in stir fry, fajitas, and on its own.
It’s versatile and well suited for any recipe that calls for long, thin strips of beef. Cooking flank steak is an essential skill for any budding grillmaster to learn. It’s a lean cut of meat which means it lacks that fatty marbling that makes other steaks naturally tender. But if you learn how to cook beef flank steak the right way, your flank steak can be tender and flavorful, too. Flank steak, sometimes known as London broil, is a cut of beef taken from the animal’s abdominal muscles.
It’s typically about a foot long and an inch thick. There’s some debate as to whether flank steak is technically steak at all. High-quality beef taken from the hindquarters of the animal. However, it’s a popular cut of beef that can be the star of the meal or an essential supporting player depending on the recipe. What Cut of Steak Is Flank Steak?
