Lean. Structured. Built for Slicing.
About the Cut
Flank is a lean abdominal muscle with long, visible fibers and defined beef flavor. It is not tender by nature — it rewards proper heat and precise slicing.
This cut performs especially well in high-heat applications such as grilling and is ideal for fajitas, steak salads, and sliced steak dishes.
How to Cook It Properly
Preparation
- Remove from refrigeration 30–45 minutes before cooking
- Pat completely dry
- Season generously
Optional: Marinate briefly if desired, but do not mask the flavor.
Cooking Method
- High heat only (cast iron or grill)
- Sear 3–4 minutes per side
- Cook rare to medium-rare
Target internal temperature: 120–130°F
Resting
- Rest 8–10 minutes
- Slice thinly against the grain at a sharp angle
Important
Overcooking will firm the fibers.
Slicing correctly determines tenderness.