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Flank Steak Copy

Information for Flank Steak Copy

Typical Cooking Methods

Braise, Broil, Grill, Pan Fry, Stew

Other Names for Flank Steak Copy

London broil, flank steak filet, bavette

Good Substitutes for Flank Steak Copy

Skirt steak, hanger steak, tri-tip roast

Traditional Dishes for Flank Steak Copy

Fajitas, stir-fries, London broil

Sous Vide Flank Steak Recipes

• Sous Vide Asian Flank Steak Tacos Recipe
• Sous Vide Beef and Vegetable Stir Fry Recipe
• Flank Steak with Chimichurri Recipe
• Sous Vide Flank Steak Recipe with Tomatillo Salsa

View all Sous Vide Flank Steak Recipes

Description of Flank Steak Copy

Flank steak is a lean, flat steak cut from the abdominal muscle below the short loin. It is quite flavorful if cooked properly. It has a very long grain which runs the length of the cut. Flank steak is a boneless cut. It is a good steak to grill and stir fry if marinated first. It is usually grilled whole and then sliced across the grain for serving.



Flank steak was the original cut used for London broil; however London broil now refers to any cut of meat that is flat and large that is marinated and grilled or broiled. Top round is an example of a cut often labeled as London broil.



Beef used in stir fry and fajitas are often cut from flank steak. When used in this manner, the flank steak is sliced thin across the grain and then marinated. It is then sautéed for a short amount of time over high heat.



Flank steak takes a wet marinade quite well. It is best grilled. First, it should be grilled over high heat to produce a nice sear. Care should be taken not to overcook this cut of beef; it could lose its tenderness. It is best served medium, and should not be cooked more than medium well. If cooked and served properly, flank steak can be one of the most flavorful, yet economical cuts of beef.