A 1" thick beef steak cut from the abdominal muscles. Cuts from this area are lean, very flavorful, and best when braised, or marinated and grilled. Serve rare.
A relatively long and flat cut, flank steak is used in a variety of dishes including London Broil and as an alternative to the traditional skirt steak in fajitas. It is best when marinated for increased tenderness. Because it comes from a strong, well-exercised part of the cow, it should be sliced across the grain before serving to maximize tenderness. U.S. raised grass-fed beef.