Flank steak is a long, slender cut of beef that comes from the lower abdominal area of the cow, which means it has a tougher, more muscular texture than other cuts. Have no fear, flank steak is full of luscious beefy flavor, and by preparing and slicing it correctly you can ensure it’s perfectly tender. This cut can also be referred to by some butchers as “London Broil,” but this term can also be used for cuts from the round, so make sure to ask!
Look for a flank steak with a deep red color and a smooth, bright surface, indicating the membrane was removed properly
Most whole flank steaks weigh between two and four pounds, but you’ll only need about a pound per three people.
While marinating flank steak is definitely a ‘do’, take care not to marinate for more than a day if the marinade is heavy on acids like citrus juice or vinegar, as they can denature the beef to the point where it becomes tough.
Because flank steak is so lean and tends to be a bit tough, it’s important to slice it thinly, perpendicular to the grain, which are those long, fibrous streaks running lengthwise through the meat.
Flank steak does very well in a marinade, especially with tenderizing components like beer, ginger, and pineapple juice.
Cook your flank steak over high heat on a grill or under the broiler to create a gorgeous char on the outside while maintaining a crisp red center. Don’t neglect to let it rest for a few minutes before slicing into it!
Flank steak makes a perfect base for tacos and fajitas, but it’s equally wonderful simply paired with roasted veggies or piled into a steak sandwich.
Flank steak is high in vitamins B12 and B6, iron, and magnesium.
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