Flank
Flank steak is a flat, lean, oval steak from the belly muscles of beef, below the loin and behind the plate. It has a strong beef flavour and a coarse, long grain, so it is best marinated, grilled hot and sliced thinly across the grain.
US: Flank steak · UK: Flank (bavette) · EU (NL): Vinkenlap · TR: Karın
Quick facts
Primal: Flank
Tenderness: Chewy unless sliced thin
Fat: Lean
Price: Mid
Best: Marinate, grill hot
What is flank called in other countries?
| United States | Flank steak; often used for “London broil” |
|---|---|
| United Kingdom | Flank; in restaurants often called bavette |
| France | Bavette de flanchet |
| Germany | Flanke; Dünnung |
| Netherlands | Vinkenlap; also sold as flank steak |
| Spain | Falda |
| Turkey | Karın; also sold as bavet |
| Trade codes | IMPS 193 (flank steak) |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts
Texture, fat and price
One flank steak weighs about 0.7–1.2 kg. It is lean with very visible, long muscle fibres running the length of the steak. Cooked past medium it turns tough, and cut with the grain it is stringy, so the slicing matters as much as the cooking. Note that “bavette” is used for flank, for flap (sirloin flap) and sometimes for skirt.
How to cook flank
- Marinate
- Grill hot
- Stir-fry
- Stuff and roll
- Marinate for 2–12 hours (oil, acid such as lime or vinegar, garlic, salt), or just salt it well.
- Grill over very high heat for 3–5 minutes a side to medium-rare.
- Rest 5–10 minutes.
- Slice thinly at a slight angle, across the grain.
Flank cooking temperatures
| Stage | Centre temperature |
|---|---|
| Rare | 49–52 °C (120–125 °F) |
| Medium-rare | 54–57 °C (130–135 °F) |
| Medium | 57–63 °C (135–145 °F) |
Take the meat off the heat 2–3 °C before your target; it keeps rising while it rests. The USDA's safe minimum for beef steaks and roasts is 63 °C (145 °F) with a 3-minute rest. Lower temperatures are common for steak but sit below that guideline.
Flank nutrition facts
Per 100 g, raw. USDA description: “Beef, flank, steak, separable lean and fat, trimmed to 0" fat, choice, raw”.
| Nutrient | Per 100 g |
|---|---|
| Energy | 165 kcal |
| Protein | 21.2 g |
| Total fat | 8.29 g |
| Saturated fat | 3.44 g |
| Cholesterol | 68 mg |
| Sodium | 54 mg |
| Iron | 1.55 mg |
Source: USDA FoodData Central, FDC ID 169433. Cooking removes water, so values per 100 g of cooked meat are higher. Actual values vary with the animal, grade and trim.
Recipes
Carne Asada (Grilled Skirt Steak)
Mexican-style carne asada: skirt steak marinated in lime, orange, garlic and chili, grilled over a very hot…
Grilled Flank Steak with Chimichurri
Flank steak grilled hot and sliced thin, served with fresh Argentine chimichurri made with parsley, oregano,…
Compare
Related cuts
Skirt (thinner, fattier and more intense) · Hanger (from the same area, more tender) · Plate (the section in front of it)
Sources
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- USDA Agricultural Marketing Service, Institutional Meat Purchase Specifications (IMPS), Series 100: Fresh Beef.
- USDA Agricultural Research Service, FoodData Central.