Flank steak is a relatively lean, flat cut from the abdominal muscles of the beef carcass. It has a pronounced, long grain and a strong beef flavour. The French term may be associated with flanchet or particular bavette cuts, but exact equivalents depend on the butchery system. Flank steak is commonly used for grilling, marinating and rolled preparations.
Flank steak is a broad, thin muscle with visible fibres running along its length. It is usually trimmed of excess membrane and surface fat, then sold whole or portioned. The grain is easy to see, which is important when slicing after cooking.
Flank steak is commonly marinated and cooked quickly over high heat by grilling, broiling or pan-searing. It can also be rolled and braised in preparations such as matambre. Rest the steak before slicing thinly across the grain; cutting with the grain makes the meat seem tougher.
Example: marinate flank steak with garlic, citrus and herbs, grill it, rest and slice thinly across the grain for tacos or a composed salad.
Flank steak is a specific abdominal muscle. Skirt steak comes from the diaphragm region, while bavette d’aloyau is commonly associated with the sirloin flap. These cuts have different grain, thickness and tenderness even though they can all be grilled and sliced across the grain.
Chef’s tip: use the actual cut name on purchasing documents. Do not assume “bavette,” “flank” and “skirt” are interchangeable in every market.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
