Flank steak is a lean, flavorful cut of beef from the lower abdominal area of the cow, just behind the plate and below the loin. It’s long, flat, and known for its distinct grain and bold beefy taste—but it’s also one of the tougher cuts if not prepared right.
Because it’s so lean, flank steak benefits from marinating, which helps tenderize the meat and add flavor. It’s best cooked hot and fast—grilled, broiled, or seared—and served medium-rare to medium. The key to tenderness? Always slice it thinly against the grain.
Pricing on this item reflects price per pound. If placing an order online, price on order total may increase depending on weight of package.
