Flank steak is a thin, lean beef cut taken from the cow’s flank, the abdominal area just behind the plate and below the loin.
If you pick up a long, flat piece of beef labeled flank steak and wonder where it sits on the cow, you are in good company. Knowing the exact cut helps you answer “what cut of meat is flank steak?” for yourself and cook it so each slice stays tender.
What Cut Of Meat Is Flank Steak? Basic Butcher Answer
Butchers classify beef into large sections called primal cuts. Flank steak comes from the flank primal, a section on the underside of the animal, tucked between the plate and the hind quarter. In simple terms, it sits low on the belly, just behind the rib cage and below the loin muscles that give you strip and ribeye steaks.
Within that flank section, flank steak is mostly one long, flat muscle called the rectus abdominis. It runs lengthwise along the belly, so the meat shows strong, visible grain lines in one direction. Those fibers do a lot of work as the animal moves, so the steak stays lean and fibrous instead of soft and fatty like a ribeye.
Because of that location and muscle type, flank steak is classified as a lean, boneless steak cut with bold beef flavor and a coarse texture. It belongs to the same general neighborhood as skirt steak and bavette, but it is its own named cut with its own size, shape, and grain pattern.
| Aspect | Flank Steak Details | Why It Matters |
|---|---|---|
| Primal Section | Flank primal on the underside of the cow | Explains why the cut is lean and working-muscle heavy |
| Exact Location | Behind the plate and below the loin | Places it near both the rib area and the hind quarter |
| Main Muscle | Rectus abdominis, a long abdominal muscle | Gives the steak its long, flat shape and strong grain |
| Bone Content | Boneless, trimmed of bone and heavy fat | Makes it easy to portion and slice for recipes |
| Fat Level | Low external fat and little marbling | Needs care in cooking so it does not dry out |
| Typical Size | About 1 inch thick and up to a foot long | Makes it ideal for feeding several people at once |
| Common Alternate Names | London broil, bavette, sobrebarriga in some regions | Helps you recognize the cut under different labels |
Flank Steak Cut Of Meat Breakdown For Home Cooks
When you read meat charts or butcher labels, the wording can look technical and a little cold. Breaking that language into everyday terms makes it easier to understand what cut of meat flank steak actually is and how it behaves in a pan or on a grill.
Primal Location And Muscle Details
The flank primal sits below the loin on the rear half of the animal. Industry charts from beef boards, such as the flank steak cut description, describe this section as lean, bold in flavor, and best when cooked quickly over high heat or braised low and slow. The flank steak itself is trimmed as a single rectangular piece from that primal, with only a thin fat cap and no bones attached.
How Butchers Separate The Flank Section
During beef fabrication, processors break whole sides into primal cuts like chuck, rib, loin, round, and flank, and standards such as the USDA fresh beef specifications spell out exactly where the flank section is separated. From that boneless flank primal, workers trim out the flank steak, usually as one muscle with surface fat and silver skin cleaned up.
Why Flank Steak Feels Lean Yet Meaty
The abdominal muscles work hard whenever the cow walks or breathes, so they stay firm and low in intramuscular fat. That steady workload explains why flank steak can feel chewy when mishandled but tastes rich once you marinate, sear, and slice it properly.
Instead of soft fat marbling, flank steak brings flavor from those working fibers and from any marinade and browning you build on the surface. When you think about what cut of meat flank steak is, it helps to picture it as the athletic part of the cow, not the cushioned, fatty area near the ribs.
How Flank Steak Compares To Other Beef Cuts
Many shoppers confuse flank steak with skirt steak or bavette because they share the same general region and shape. Knowing the differences helps you swap cuts in recipes without surprises and also explains why cooking times and textures can vary.
Flank Vs Skirt, Hanger, And Flat Iron
Skirt steak comes from the plate section, a bit more forward on the underside of the animal. It tends to be thinner and has even looser grain than flank, which can make it a little more tender when grilled hot and sliced thin. Hanger steak rests higher in the carcass near the diaphragm. It carries more internal fat and a looser structure, so it can eat richer but sometimes needs trimming of a central membrane.
Flat iron steak lives in the chuck section near the shoulder. It has more marbling and a finer grain than flank steak. Because of that extra fat, it usually tolerates higher doneness levels while staying tender. In contrast, flank steak stays lean, so medium-rare to medium is usually the sweet spot before the fibers tighten and turn tough.
Understanding what cut of meat flank steak is within this group helps you pick the right substitute. When a recipe calls for flank but you cannot find it, inside skirt or flap steak usually behaves the most like it in both cooking method and texture, as long as you keep the slices thin and cut across the grain.
| Cut | Where It Comes From | Texture And Best Uses |
|---|---|---|
| Flank Steak | Flank primal, underside behind the plate | Lean, coarse grain; great for fajitas, stir-fries, sliced salads |
| Skirt Steak | Plate primal, near the diaphragm | Very loose grain; quick grilling for tacos and fajitas |
| Hanger Steak | Between rib and loin near the diaphragm | Looser, richer; works well for bistro-style steaks |
| Flat Iron Steak | Chuck primal near the shoulder blade | More marbled; good for pan-searing or grilling to medium |
| Top Sirloin | Loin primal, rear section | Moderately lean; versatile for kabobs and steak strips |
| Tri-Tip | Bottom sirloin subprimal | Triangular roast; often grilled or roasted then sliced |
| Round Steak | Hind leg muscles | Very lean and firm; best when braised or sliced thin |
Cooking Flank Steak So The Cut Shines
Once you know what cut of meat flank steak is, the next step is treating it in a way that flatters its strengths and softens its firm side. The goal is a browned, flavorful crust with a pink interior and slices that bend easily instead of fighting your teeth.
Marinating And Seasoning The Flank Cut
Because flank steak is lean, many cooks reach for a marinade. Acidic ingredients such as citrus juice, vinegar, yogurt, or wine help loosen the surface fibers slightly. Salt moves inward and seasons the meat more evenly. Aromatics like garlic, herbs, and spices soak into the outer layer and give extra flavor once the steak hits high heat.
A few hours in a balanced marinade is usually enough. Overnight can work as well, as long as the acid level stays moderate so the surface does not turn mushy. If you prefer to skip liquid marinades, a dry rub with salt, pepper, and spices can still work well, especially if you give it time to penetrate before cooking.
Best Heat And Doneness For Flank Steak
Quick, intense heat suits this cut. Grilling over direct high heat, broiling under a hot oven element, pan-searing in a heavy skillet, or cooking on a hot griddle are all common choices. Many beef sources recommend pulling flank steak from the heat at medium-rare to medium so that the muscle fibers stay relaxed instead of tightening and drying out.
If you own a thermometer, aim for about 130 to 135°F in the thickest part for medium-rare, or up to 140°F for medium. Let the cooked steak rest on a cutting board for several minutes so juices settle back into the meat. Then move on to slicing.
Slicing Against The Grain
Slicing method makes as much difference as cooking method with flank steak. Lay the rested meat on a board and find the direction of the grain. Turn the steak so your knife cuts at a right angle to those long fibers. Slice thinly, about one quarter inch or less per slice.
Cutting across the grain does two things. It shortens the tough muscle fibers into small segments, and it exposes more tender interior on each slice. That way, even a lean, hard-working cut like this can feel tender in tacos, salads, or steak-and-vegetable plates.
Buying, Storing, And Substituting Flank Steak
Shopping with a clear picture of what cut of meat flank steak is helps you read labels and compare options in the meat case. It also helps you swap smartly when the store is sold out or when you need a different shape for your recipe.
What To Look For At The Meat Counter
Look for flank steak with deep red color, little surface drying, and only a thin fat layer. An even thickness and clear grain lines help it cook evenly and slice well for stir-fries, fajitas, or steak salads.
Substitutes When Flank Steak Is Sold Out
When flank steak is not available, inside skirt, flap steak, or thin slices of top sirloin fit most of the same recipes. These cuts share clear grain and lean profiles, so they suit quick, hot cooking and thin slicing. Adjust cook time if the pieces are thinner.
Round steak can work in some dishes if you treat it gently and slice paper-thin, though it tends to stay firmer due to its location in the hind leg. If tenderness matters more than leanness, flat iron or hanger steak can step in, with a slightly richer result from their higher fat levels.
Safe Storage And Leftover Ideas
Store raw flank steak in the coldest part of your refrigerator and use it within a couple of days, or freeze it in airtight packaging for longer storage. Because the cut is pretty thin, it thaws faster than larger roasts. Once cooked, chilled slices keep well for a few days and tuck neatly into sandwiches, rice bowls, or cold noodle salads.
You now have a clear picture of where flank steak sits on the cow and how it behaves in the pan. You can answer “what cut of meat is flank steak?” with confidence and plan meals that use every slice in tacos, salads, and wraps easily.