Meat · Beef

Beef flank steak

Long, flat, lean steak with pronounced grain from the belly; marinated, grilled hot and sliced thinly.

Also called: flank steak, bavette, falda

A kind of beef

Photo: Pannet, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Flank steak is a flat, oval cut from the abdominal muscle with long visible fibres. It is lean and full-flavoured but chewy, so it is cooked quickly to medium-rare and sliced thinly across the grain. Skirt steak (from the diaphragm) and bavette are related, looser-grained cuts, often used interchangeably though they are different muscles.

How it’s used

Fajitas and carne asada
Stir-fried beef and beef with broccoli
London broil
Grilled and sliced for salads and tacos
Ropa vieja (shredded, after braising)

Characteristics

Taste: Intensely beefy.
Texture: Fibrous and chewy; tender when sliced thin across the grain.
When cooked: Takes marinades well. Cook hot and fast; overcooking makes it tough. It also shreds well after long braising.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for grilling, Suitable for frying
Common in: Mexican, Tex-Mex, Chinese, Cuban, American, French, Colombian

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge; marinate in the fridge, not at room temperature.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.