Flank steak

by Joost Nusselder | Last Updated:  June 3, 2022

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The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning “over the belly”. Flank steak is best when it has a bright red color. Because it comes from a strong, well-exercised part of the cow, it is best sliced against the grain before serving, to maximise tenderness. Flank steak is frequently used in Asian cuisine, often sold in Chinese markets as “stir-fry beef”. In the United Kingdom McDonald’s uses “100% forequarter and flank” in its burger patties. Lady Gaga wore a meat dress made of flank steak to the 2010 MTV Video Music Awards.

Joost Nusselder, the founder of Lakeside Smokers is a content marketer, dad and loves trying out new food with BBQ Smoking (& Japanese food!) at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.