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Beef Flank Steak

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A.K.A

London broil (though this more commonly refers to a top sirloin); jiffy steak

What is it?

Flank steak isn’t really a steak at all, but actually an entire cut of meat; it’s a single long muscle found along the belly just below the rib cage. Flank is a lean cut with a visible longitudinal grain that absorbs marinades well. It’s known for its beefy flavor and firm texture. Marinated, grilled flank steak was the original London broil, a name now used for many other beef cuts. Flank steak is a great choice for the grill.

Kitchen math:

One steak weighs 1 to 2 lb. and serves 3 to 4.

Don’t have it?

You can substitute top sirloin (London broil) or skirt steak, if serving slices in fajitas.

How to choose:

Always opt for a steak with a cherry-red color and no discoloration. Flank is considered a lean cut, so don’t expect to see any marbling of fat running through it. Give the steak a gentle poke with your finger through the plastic wrap. A soft, mushy texture indicates a lack of freshness; you want it to be nice and firm. Avoid any package that has excess liquid in the tray, which is a sign that the meat has been sitting around for too long.

How to prep:

Let come to room temperature before grilling. Marinate or rub with a spice mix before grilling or searing. Cook just to medium rare.

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