Flank Steak
Fun Fact: Flank steak is a staple in Latin American cuisine, especially in dishes like "asado" and "fajitas." In Mexico, it's marinated, grilled, and served sliced against the grain for maximum tenderness. What's interesting is that the popularity of flank steak in fajitas transformed it from a relatively obscure and inexpensive cut to one that is sought after for its flavor and versatility in dishes.
Flank Steak is a beef cut that comes from the cow's lower abdominal area or flank. It's a long, flat piece of meat that's known for its strong beef flavor and noticeable grain. Flank Steak is leaner than some other cuts of beef, making it a popular choice for health-conscious consumers. However, because it comes from a well-exercised part of the cow, it can be tougher than more marbled cuts if not cooked properly.
Flank Steak is particularly famous for its use in dishes like London broil, and it's also commonly marinated and grilled, which helps to tenderize the meat and enhance its flavor. The key to a tender and juicy Flank Steak lies in how it's sliced; cutting the meat across the grain into thin slices makes it more tender and easier to eat.
This cut is versatile and can be used in a variety of culinary applications, including stir-fries, fajitas, salads, and sandwiches. Its relatively lower cost compared to premium cuts, combined with its rich flavor, makes it a favored option for meals that require beef with a bit more character and texture. To get the best out of Flank Steak, it's often recommended to marinate it for several hours or overnight to tenderize the meat and infuse it with flavors before cooking.
Check Out Tips/Ways on Preparing The Flank Cut
Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.