Flank

Flank steak is cut from the flank—the abdominal section of the carcass, located near the hind leg. It is a long, flat muscle with distinct parallel fibers; it contains almost no fat but possesses a highly concentrated beefy flavor. Thanks to its textured structure, flank steak absorbs marinades exceptionally well, which is why it is a favorite in Latin American cuisine (for dishes like fajitas and carne asada) as well as in various Asian dishes. In restaurants, it is typically served thinly sliced ​​on a wooden board or incorporated into warm salads. While wet-aging helps soften the fibers, the true keys to tenderness are high-heat, quick cooking, and proper slicing. This is a cut that rewards the precision of the cook.

Primal cut

Flank

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Pan