lb flank steak

Flank steak is a lean cut of beef taken from the abdominal muscles of the cow, specifically from the lower chest wall between the shank and the loin. This primal cut is characterized by long muscle fibers that run lengthwise across the meat, resulting in a relatively tough texture when cooked improperly but exceptional flavor and tenderness when prepared correctly. Flank steak is moderately marbled, with a deep red color and a grain structure that is visibly pronounced.

The cut became popular in American cuisine during the mid-20th century and is also known as "skirt steak's cousin" in some regions. It is considerably less expensive than premium steaks such as ribeye or tenderloin, making it accessible for everyday cooking. The meat is versatile and suited to both quick, high-heat applications and slow cooking methods.

Flank steak is primarily used for grilling, broiling, and pan-searing at high temperatures, where its robust flavor profile and lean composition shine. It is the traditional cut for fajitas, Korean bulgogi, and Latin American carne asada, where marinating and slicing against the grain are essential techniques. The meat is also popular in stir-fries, beef tacos, and salads. Its relatively low fat content makes it suitable for health-conscious preparations, though marinating with oils, acids, or enzymatic tenderizers improves texture. Proper slicing perpendicular to the muscle fibers is critical, as it breaks down the long strands and renders the meat tender despite its inherent toughness.