USDA Choice Flank Steak

Flank steak comes from the belly of the cow.

This steak is a little grainy in texture and it is very lean.    Marinating it is recommended but flank steak is one of the most versatile steaks around.

Flank cooks well over very high heat.    Once again it must be cut against the grain.    Keeping the steak rare or medium rare will definitely help with its tenderness.

They can be grilled, seared, braised, stuffed, you name it and it will probably work.

Put flank in fajitas, tacos, or on top of salad.

It doesn’t end there.    How about a stuffed flank steak?    Sounds awesome!    Use flank to make a variety of stuffed flanks, braciole, or falsomagro.