This well known and full flavored steak comes from the belly. There are two per animal.
Best cooking method:
Flank is very lean and goes from medium to well done very fast. It should not be cooked well done. It is great for marinating though the flavor stands on its own. You can sear each side to get some char, transfer to the oven, and finish slowly. Then slice it very thinly against the grain to serve.
Flank is a great steak for leftovers. It’s also a solid breakfast steak — serve slices of it it in the am with eggs — and good for quesadillas, too.
Skirt, sirloin flap, and hanger.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.