lbs lean flank steak
Flank steak is a lean protein source with approximately 26g of protein per 3-ounce serving and minimal fat compared to other beef cuts. It is rich in iron, zinc, B vitamins (particularly B12 and niacin), and selenium, supporting oxygen transport and metabolic function.
About
Flank steak is a lean cut of beef derived from the abdominal muscles of the cow, specifically the lower chest and belly region. It is a relatively thin, flat cut with pronounced muscle grain and minimal marbling, resulting in a distinctly lean meat with a bold, beefy flavor. The muscle structure and high myoprotein content give flank steak its characteristic chewy texture when not properly prepared, though proper slicing against the grain yields tender results.
Flank steak is known for its deep red color and fine-grained surface. Unlike premium cuts such as ribeye or filet mignon, flank steak develops its tenderness and flavor through marinating, slow cooking, or high-heat, quick-cooking methods. The cut has gained prominence in modern cuisine due to its affordability and nutritional profile, making it a staple in diverse culinary traditions worldwide.
Culinary Uses
Flank steak is valued for its versatility and robust beef flavor. It is frequently marinated and grilled, broiled, or pan-seared at high temperatures to develop a caramelized exterior while maintaining a medium-rare interior. The cut is essential in many cuisines: Mexican carne asada, Korean bulgogi, Filipino bistek, and Vietnamese pho tai. It is commonly used in stir-fries, fajitas, salads, and sandwiches where slicing against the grain is critical for optimal tenderness. Marinades incorporating acids (citrus, vinegar, soy sauce) or enzymatic agents (papaya, ginger, pineapple) are traditional preparation methods that tenderize the meat while enhancing flavor. Flank steak is best served medium-rare and sliced thinly against the grain for a more palatable texture.