Flank Steak Is What Cut Of Meat? | Butcher’s Quick Guide

Flank steak is a lean, long cut from the flank—abdominal muscles—best when seared hot and sliced thin across the grain.

What Cut Is Flank Steak Called In Butchery?

Butchers place it in the flank primal, tucked under the loin and ahead of the round. The piece is long and flat, built from the rectus abdominis with thin sheets of neighboring muscles attached. That anatomy gives it a bold, beefy chew and a visible grain.

In purchasing specs you’ll often see “IMPS 193,” which labels the standard trimmed item from the flank. Trade buyers use that code to order uniform pieces and avoid surprises in size or trimming.

Flank Basics — Where It Sits And How It Behaves

Aspect	Details	Why It Matters
Primal Area	Lower abdomen, beneath the loin	Explains lean build and firm texture
Primary Muscle	Rectus abdominis	Long fibers create pronounced grain
Typical Size	1–2 pounds; ~1 inch thick	Feeds 3–4 when sliced thin
Fat Level	Low surface fat; little marbling	Takes marinades well; quick cook
Best Heat	Hard sear or hot grill	Builds browning fast before overcooking
Ideal Doneness	Medium-rare to medium	Keeps moisture and a tender bite
Key Move	Slice across the grain	Shortens fibers for tenderness
Common Dishes	Fajitas, stir-fry, London broil	Thin slices stretch flavor
Close Cousins	Skirt, hanger, flat iron	Good substitutes with tweaks

Many shoppers confuse it with skirt, which sits on the plate primal and carries more fat. The two cook fast, yet the leaner slab here likes a careful sear and a sharp knife for slicing.

Want a deeper walk-through on choosing cuts? Read our meat cuts buying guide for visuals and shopping cues.

How It Differs From Nearby Cuts

Skirt is thinner and oilier, so it chars even faster and tastes punchier. Hanger is thicker with loose fibers and rich juice. Flat iron comes from the chuck and carries steady marbling across a neat, rectangular shape. Each can fill in for quick tacos or salads, though timing and slicing change the result.

Texture And Grain

The grain here runs like lines on corduroy. That means two things. First, searing should stay short so the fibers don’t tighten. Second, the knife must cross the grain at a steep angle. Thin planks fall apart easily on the bite, which is the whole goal.

Flavor And Marinades

The cut brings a clean, beef-forward taste without much fat. Acidic marinades soften the surface and add pop. Balance brightness with salt, a touch of sugar for browning, and oil to carry spices. A one-hour soak is plenty for slices; a whole piece can sit for four to six hours in the fridge.

For a snapshot of where this primal sits and how it cooks best, the team at Beef. It’s What’s For Dinner lists common methods and shows the location on the carcass.

Buying And Trimming Tips

Look for an even thickness end to end. Stray fat caps or silver skin can show up on one side; trim those thinly with the blade angled up. If the bag has purge, pat dry well before salting so the crust can form.

Grades And Sizing

Choice grade often gives the best value here, since extra marbling is limited by anatomy anyway. Expect a one to two pound slab at most grocers. For a crowd, two pieces side by side cook faster than one thick roast.

Food Safety And Storage

Keep raw beef cold below 40°F and cook soon after opening. Store leftovers in a shallow container so they chill fast. Thin slices reheat gently in a skillet or a low oven wrapped in foil.

Cooking Methods That Bring Out The Best

High heat and short time keep the center rosy while the surface browns. A cast-iron skillet or a ripping hot grill makes that simple. Salt both sides, pat dry again, then oil the pan, not the meat. Two to three minutes per side gets you close; thicker pieces take a minute more.

Grill Or Broiler

Set the grates clean and hot. Lay the steak at an angle to get good marks, flip once, and move to a cooler zone if needed. Rest on a rack for at least five minutes so juices settle.

Stir-Fry Strips

Chill the meat to firm it up, slice thin across the grain, then toss quickly in a hot wok. Add sauce at the end so it doesn’t steam the pan early.

Braise For Shreds

A gentle simmer in tomato, stock, or chili paste can relax the fibers for shreddy sandwiches and rice bowls. This path takes longer but yields forgiving, meal-prep friendly portions.

Name Mix-Ups: Bavette And London Broil

Shops and recipes sometimes use “bavette” loosely. In French butchery, bavette often points to a neighboring flap from the sirloin. In North America many labels still call the flank itself bavette. The cooking plan stays the same either way: high heat or a low braise, then thin slices across the grain.

“London broil” isn’t a single cut. It’s a method that usually involves marinating and broiling, then carving thin. Many grocers place this name on top round, flank, or even sirloin, so read the package notes and check the shape.

Nutrition Snapshot

Raw flank averages about 164 calories and around 20 grams of protein per 100 grams, with moderate saturated fat. Trimmed pieces bring sodium only from seasoning. Pair with crunchy vegetables and a zingy salsa to balance richness.

How To Slice For Tender Bites

Find the lines of the grain. Turn the slab so those lines run side to side. Tilt the knife at a 45-degree angle and make thin, even cuts. If serving warm, slice just before plating. If chilling for sandwiches, slice after a short rest and stash in a sealed container.

Time And Temperature Guide

Use a quick-read thermometer so you don’t guess. Pull from heat a few degrees before the target, since carryover rises while it rests. Below is a compact cooking map you can print or screenshot.

Heat, Timing, And Doneness Guide

Method	Target Center	Indicative Timing*
Cast-Iron Sear	130–135°F (medium-rare)	2–3 min/side
Hot Grill	130–140°F (pink)	3–4 min/side
Broiler	130–140°F (pink)	4–6 min/side
Stir-Fry Slices	Just blushed	60–120 sec total
Low Braise	Fork-tender	1.5–2.5 hr

*Timing changes with thickness and grill heat; trust temperature first.

Seasoning And Resting

Salt early when you can. A light coat an hour ahead lets the surface reabsorb moisture, which helps browning. If time is tight, salt right before the pan so it doesn’t draw water to the surface. Pepper can scorch at grill temps, so many cooks crack it on after the flip or during the rest.

Resting matters with this grain. Five to ten minutes on a wire rack keeps the crust from steaming and steadies the juices. If you plan to glaze, brush during the final minute so sugars don’t burn. If slicing at the board, keep the knife angle steep and the strokes long for tidy planks.

Cost And Sourcing

Prices swing with supply. Supermarkets sell trimmed, family-size pieces. Clubs offer bigger slabs at a lower price per pound. A good butcher can pull an even-thickness piece and tidy the membrane side for easier prep.

Serving And Leftovers

Thin slices shine over grains, salads, and noodle bowls. Drizzle with a chimichurri, salsa verde, or sesame-soy dressing to add brightness. For leftovers, slice cold for sandwiches or rewarm gently in a skillet with a splash of stock. Avoid a hard reheat, which tightens the fibers and dulls the texture. Today.

Trusted Sources And Quick References

Industry buyers use the USDA IMPS specs to describe the exact trim and muscle. For photos and cooking tips, the trade specs link above pairs well with your own notes.

Want a simple way to nail doneness on any steak? Try our grilling meat doneness levels primer before your next cookout.