Beef flank is a lean, flavourful cut taken from the abdominal muscles of the cow. It’s known for its pronounced grain and rich beefy taste, making it a popular choice for marinated dishes and quick, high-heat cooking.
Cooking & Serving Tips
Flank is best cooked fast over high heat—grilled, pan-fried, or seared—then sliced thinly against the grain to keep it tender. Ideal for fajitas, stir-fries, or steak salads, it also benefits from marinades to enhance flavour and tenderness.
