What Is Flank? How It’s Made and Best Ways to Cook It
Flank steak is a long, flat cut of beef known for its bold flavor and clearly defined grain. It comes from the lower abdominal area of the cow and is best suited for quick, high-heat cooking.
Because flank steak is naturally lean, tenderness depends on proper preparation, fast cooking, and slicing against the grain.
Where Flank Steak Comes From
Flank steak comes from the flank primal, located along the underside of the cow, behind the plate, and below the loin.
This area is constantly in use, which means:
- Muscle fibers are long and firm
- Fat content is minimal
- Flavor is strong, but texture is unforgiving if mishandled
Understanding its location explains why flank steak is not ideal for slow cooking.
Best Cooking Methods for Flank Steak
Flank steak performs best with fast, dry-heat cooking methods:
- Grilling
- Pan-searing
- Broiling
Marinating before cooking helps soften the muscle fibers. Overcooking should be avoided, as flank steak can quickly become tough.
A Simple Ranch Note
At Diamond D Ranch, flank steak is valued for its bold flavor and versatility. When cooked hot and sliced correctly, it delivers a satisfying bite with clean, honest beef taste.