Flank Steak
The Flank Steak is located around the stomach area. The muscles line the outside of this region giving it a long, thick-grained profile with some fat lining. The steak is 6 in. wide, 7 in. long, and 1/2 in. thick in size. The meat derives its unique color and flavor from its active nature of expanding and contracting.
Recipes for Flank Steak
A 30-minute marination will help tenderize flank steak and heighten its flavor.
Stir Fried Flank Steak with Mixed Vegetables
Thinly sliced flank steak and fresh veggies come together for a quick yet vibrant dish.
Flank Steak With East Asian Marinade
A sweet and tangy marinade helps tenderize the flank steak. Pair with sautéed veggies and short-grain rice for a fulfilling meal.
Explore common cuts
- Rib
-
Rib Steak -
32oz Rib Steak -
Rib Roast -
Back Ribs -
Ribeye - •
- Loin
-
New York Strip Steak -
Tenderloin Steak -
Coulotte Steak -
Top Sirloin -
Tri-tip -
Tenderloin Tail -
12oz Tenderloin Steak -
16oz New York Strip Steak - •
- Chuck
-
Flat Iron Steak -
Shoulder Steak -
Chuck Eye Steak -
Mock Tender -
Petite Tender -
Chuck Steak -
Chuck Roast -
Shoulder Roast -
Denver Steak - •
- Round
-
Top Round Steak -
Bottom Round Steak -
Eye of Round Steak -
Sirloin Tip Roast -
Sirloin Tip Steak -
Top Round Roast -
Rump Roast -
Merlot Steak -
Bottom Round Roast - •
- Plate
-
Short Ribs (Kalbi-style) -
Short Ribs -
Plate Rib -
Skirt Steak - •
- Flank
-
Flank Steak - •
- Brisket
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Brisket (Point) -
Brisket (Flat) -
Brisket - •
- Shank
-
Shank Steak -
Marrow Bones - •
- Offal
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Kidney -
Soup Bones -
Leaf Fat -
Liver -
Heart -
Tongue -
Beef Cheeks -
Hanger Steak -
Oxtail -
Beef Tendon - •
- Ground
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Ground Beef -
Patties -
Lean Ground Beef