Cut guide · Flank section
Flank
A long, flat, lean cut from the belly with a pronounced grain and strong beef flavor.
Tenderness2/5
Flavor4/5
Fat1/5
Best methodMarinate, then grill
DonenessMedium rare
Price tier$
Listed at13 places
Marinate it, grill it fast over high heat, rest it, then slice thin against the grain. Slicing with the grain makes it chewy.
Around the world
What flank is called
| Country | Name |
|---|---|
| United States | Flank steak |
| United Kingdom | Bavette / flank |
| Ireland | Flank |
| France | Bavette de flanchet |
| Spain | Vacío |
| Germany | Flanksteak (Dünnung) |
| Netherlands | Flank steak |
| Belgium | Bavette |
| Denmark | Flanksteak |
| Sweden | Flankstek |
| Australia | Flank |
| Singapore | Flank |
Where to find it
Flank near you
Related cuts
Cook it right