Lower Abdomen
Flank: Complete Guide to Flank Beef Cuts
The flank comes from the abdominal muscles below the loin. It's lean, flat, and full of intense beefy flavor. Best when marinated and sliced thin against the grain.
Lean with long muscle fibers and pronounced grain. Extremely flavorful when properly prepared — must be sliced thin against the grain to avoid toughness.
What Cuts Come from the Flank?
The Flank primal is broken down into 2 sub-primal cuts, each with distinct characteristics, textures, and ideal cooking methods. Understanding these sub-cuts helps you choose the right piece for your recipe.
Flank Steak
midA flat, lean steak from the abdominal muscles. Long muscle fibers run its length — always slice thin against the grain for tenderness.
Also known as: Jiffy Steak, Bavette (in some regions)
Weight: 1-2 lbs
Flank for Roulade
midButterflied flank steak, pounded thin, then stuffed and rolled. A classic technique used in Italian braciole and Argentinian matambre.
Also known as: Matambre, Braciole Cut
Weight: 1.5-2.5 lbs
What Are the Best Flank Recipes?
These 5 recipes showcase the best ways to cook flank cuts, from quick weeknight dinners to slow weekend projects. Each recipe is matched to the ideal sub-cut.
Grilled Flank Steak with Balsamic Glaze
Marinated and grilled flank steak with a sweet balsamic reduction. A lean, flavorful steak perfect for weeknight dinners.
Matambre (Stuffed Flank Steak Roll)
Argentinian matambre: flank steak rolled around spinach, roasted peppers, and hard-boiled eggs. A stunning sliceable centerpiece.
Mongolian Beef Stir-Fry
Sweet and savory Mongolian beef with flank steak in a sticky soy-brown sugar sauce. Better than any takeout.
Flank Steak Pinwheels with Sun-Dried Tomato and Basil
Elegant flank steak pinwheels stuffed with sun-dried tomatoes, basil, and mozzarella. Perfect for entertaining.
Italian Beef Braciole in Sunday Gravy
Traditional Italian braciole: thin flank steak rolled with breadcrumbs, Parmesan, and herbs, braised in Sunday tomato sauce.
What Are the Best Ways to Cook Flank?
Flank cuts respond best to these cooking methods. Each method brings out different qualities — click any method to read our complete guide with step-by-step instructions.
Quick Tips for Cooking Flank
- • Lower tenderness — best with slow, moist-heat methods like braising that break down connective tissue.
- • Lean cut — marinating helps add moisture and flavor. Avoid overcooking.
- • Rich, beefy flavor — keep seasoning simple to let the natural taste shine.
- • Always use an instant-read thermometer for accurate doneness.
Frequently Asked Questions About Flank
What is flank steak?
Flank steak is a flat, lean cut from the abdominal muscles below the loin. It has long muscle fibers with a pronounced grain and intensely beefy flavor. Always slice thin against the grain to ensure tenderness.
Is flank steak the same as skirt steak?
No. Flank steak is from the abdominal wall and is wider, thicker, and leaner. Skirt steak is from the diaphragm and is thinner, fattier, and more loosely grained. Both need high heat and thin slicing, but they have different textures and flavors.
How do you keep flank steak from being tough?
Three keys: marinate for at least 2 hours (acid helps tenderize), cook over high heat to medium-rare maximum (overcooking makes it chewy), and always slice thin against the grain. The grain runs lengthwise along the steak.
What is stuffed flank steak?
Stuffed flank steak (matambre in Argentina, braciole in Italy) involves butterflying the flank, pounding it thin, layering with fillings like spinach, cheese, and roasted peppers, rolling tightly, and braising or grilling until cooked through.
What is the best marinade for flank steak?
A classic flank steak marinade includes soy sauce, olive oil, garlic, balsamic vinegar, and brown sugar. The soy adds umami, the acid tenderizes, and the sugar helps caramelize during high-heat cooking. Marinate 2-24 hours.
How to Master Cooking Flank Beef
These guides are specifically relevant to cooking flank cuts — from choosing the right grade to perfecting doneness.
Beef Cooking Methods: The Complete Guide
Learn every major beef cooking method: pan-searing, grilling, reverse sear, braising, smoking, and sous vide. Detailed steps, best cuts, and pro tips.
Read guideBeef Temperature & Timing Chart by Thickness
How long to cook a steak based on thickness? Complete timing chart from 1/2 inch to 2 inches for rare through well done on grill and pan.
Read guideThe Complete Guide to Seasoning Beef
Master beef seasoning: from simple salt and pepper to complex rubs, marinades, and finishing salts. Best seasonings for every cut and cooking method.
Read guideHow Does Flank Compare to Other Primal Cuts?
Each of the 9 primal cuts has unique characteristics. Explore them all to find the perfect cut for your next meal.
