Flank Steak

Flank steaks are lean, flavorful steaks with thick heavy grain cut from the flank primal, the only primal that is boneless. They benefit from being tenderized or marinated, and are best cooked medium-rare. They can be sold as one large steak or portioned into smaller steaks. Flank steaks are sometimes labeled London broil, though that term is also been applied to cuts from other parts of the animal, such as the top round. NOTE: The three main cuts that make up the flank primal (flank steak, flap meat, and the inside skirt steak) have similar characteristics. They are derived from lean muscles that work hard to hold up the abdominal viscera, they all have a thick grain, benefit from tenderizing or marinading, and are best cooked fast at high heat. These cuts are sometimes referred to interchangeably as “bistro steaks,” as are cuts with similar characteristics, such as hanger steak, outside skirt steak, and top sirloin or teres major cuts.