Flank steak is a lean, flavorful cut of beef from the cow's lower abdominal muscles. It's a long, flat cut known for its distinct grain and relatively low fat content. Characteristics: Location: Abdominal muscles, behind the plate and in front of the rear quarter. Appearance: Long, flat cut with a visible grain. Texture: Muscular and with tough fibers. Flavor: Bold, beefy flavor. Fat content: Low. Cooking Flank Steak: Marination: Flank steak benefits significantly from marination, which helps tenderize the meat. Marinating for at least 2 hours, and preferably 8-12 hours or even up to 24 hours, is recommended. High Heat Cooking: High heat is the best way to cook flank steak, as it minimizes toughness. Grilling or pan-searing on a hot grill or skillet are popular methods. Broiling is also a good option. Slicing: Always slice cooked flank steak thinly against the grain to make it easier to chew. Recommended Doneness: Flank steak should ideally be cooked to rare or medium-rare to avoid dryness. The internal temperature for medium-rare is 135˚F. Approx weight is 1.5lbs
