The flank steak is a versatile cut ideal for almost every cooking style and many applications. It has a robust, beefy flavor and is a more affordable option to higher-cut ends. Flank steak is most well-known in for making dishes like fajitas or stirfry. It’s lean with an open grain and comes from the hindquarter of the beef. The flank is esteemed for its ability to take on flavor from any dry-rub or marinade. This cut tastes best pan-fried or grilled under high heat for a couple of minutes on each side. This allows a crisp, brown outside and a tender, pink inside.
Recipes courtesy of Beef for Food Service Professionals