Flank Steak

The Cut

Flank steak is a flat, oval cut of beef from the cow's lower chest or abdominal muscles, located behind the plate and in front of the rear legs. Flank steak is long and flat, with a visible grain running the length of the meat. A whole flank steak can weigh 1–2 lbs and be 3/4–1 in thick.

The Preparation:

Flank steak can be marinated and then grilled, braised, broiled, smoked, or cooked sous vide. Because it's thin, it cooks quickly, so it's best not to cook it past medium-rare (145°F) or it can become tough. To make it more tender, you can slice the cooked steak against the grain at a 45-degree angle.

Common Dishes:

Traditionally served as a full steak, grilled or right out of the pan. 

Recommended spices:

Salt & pepper or any of your favorite spice blends.

 Based on $14.99 per pound