The flank steak is cut from the lower middle of the animal. It is a large, flat single muscle. The fibers in the flank steak are very long and of medium thickness. The trick to keep this delicious cut tender and flavorful is this - do not over cook!
Flank steak is thin - not more than 3/4 - 1 inch at its thickest end. It is best cooked hot and fast over high heat on the grill or in a skillet. Add marinade or seasoning if you like but be sure to slice thin across the grain after cooking. We use ours in fajitas or tacos, beef bulgogi, or served simply with chimichurri.
Each flank steak weighs just about 1/2 pound and is enough to feed 2 people.
