Flank steak is from the bottom abdominal area of the cow, so it contains a lot of hard-working muscles. The meat has a lot of tough fibers running through it and is fairly lean. It’s a thicker, wider cut of meat than skirt steak.
Flank steak has lots of intense beefy flavor but can be a little tough. Eat it thinly sliced and cut against the grain for maximum tenderness.
This cut take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook flank steak. It can be stuffed, grilled, or seared.
Weights:
Please note that all meat weights are approximate and may vary by 20% either way. If weight varies more we will let you know.