Marketside
Marketside Flank Steak
What it is
Flank steak is a lean cut of beef that comes from the abdominal muscles of the cow. It is known for its long, flat shape and its distinct grain. This cut is flavorful and can be quite tender when prepared correctly. The texture of flank steak is often described as slightly chewy, which can be managed with proper cooking techniques.
How people cook with it
Flank steak is a popular choice for grilling and pan-searing. It also works well when thinly sliced for stir-fries and fajitas.
- Grilled for a smoky flavor
- Thinly sliced for fajitas
- Marinated and stir-fried
- Used in beef salads
To get the best results with flank steak, it is often recommended to marinate it first. This helps to tenderize the meat and add flavor. When cooking, aim for high heat and a short cooking time. Grilling or pan-searing are excellent methods. It is crucial to slice flank steak against the grain to ensure tenderness. Look for the direction of the muscle fibers and cut perpendicular to them. This breaks down the connective tissues, making the meat easier to chew.
How it differs from similar foods
Compared to cuts like ribeye or sirloin, flank steak is leaner and has a more pronounced grain. This means it requires a bit more attention during preparation and cooking to achieve optimal tenderness. Its flavor is robust and beefy, making it a great option for dishes where the meat is a star.
Who it is for
Home cooks looking for a flavorful and versatile beef cut for weeknight meals or special occasions.
How to keep the rest
After purchasing, store raw flank steak in its original packaging or a tightly sealed container in the refrigerator. It should be used within a few days. If you plan to store it for longer, freezing is an option. Ensure it is well-wrapped to prevent freezer burn.