Fun fact: The flank steak isn’t a steak at all! It actually comes from the belly of the cow. The flank is extremely lean. Remember, lean means little fat, and no fat means lack of natural tenderness. So, the misconception of newer cooks is that this cut is rather tough, but those that aren’t afraid of experimenting know that is not the case. You just have to practice preparing it correctly. Tenderize this cut, then let it marinate for as long as you can. Grill it up then slice at a 45-degree angle against the grain. Ignore the doubters and let this delicious cut do the talking.
*based on average price-per-pound
The Flank primal is located right below the Loin, making it another extra lean cut of beef that is packed full of flavor. Cuts from this area are best prepared when they are braised, marinated or grilled.