What is a Flank Steak?

Flank steak is a beef steak cut from the abdominal muscles of the cow. This cut is also called the London Broil due to its popularity in that city. It is a long, flat cut that runs from the rib end of the animal to the hip or rump. The grain of flank steak is very long and makes it a bit tougher than some other cuts, but marinating, slow cooking, and proper slicing can tenderize it.

It’s commonly grilled or broiled, cooked quickly to medium-rare, and sliced thinly against the grain. Overcooking toughens flank and long braising isn’t necessary unless you’re aiming for shredded texture.

Flank steak has been a staple in stir-fries, fajitas and marinated steak dishes for decades. It’s more affordable than many premium steaks but still valued for flavor.

Flank steak is high in protein and low in fat. It is also an excellent source of iron, zinc, phosphorus and B vitamins. On average, a 3-once portion of flank steak has about 285 calories, 29 grams of protein and less than 7 grams of fat. Flank steak can be used in stir-fry dishes, fajitas, stews and casseroles. It should be cooked to an internal temperature of 145°F.