Flank steaks are cuts of beef that are harvested from the belly muscles of a cow. The exact cut of the flank steak may vary slightly, but in general the cut is elongated and something thin. Because cuts of meat of this type tend to be tougher than meat harvested from the rib or loin area, it is not unusual for any flank steak recipe to require the meat be marinated before the actual cooking process begins.

One of the most well known examples of a flank steak presentation is London Broil. With this recipe, the flank steak is marinated in order to ensure the cut of meat remains somewhat tender after cooking. While broiling is the most common approach, it is also possible to grill London Broil. Generally, the meat is allowed to cook long enough to brown the exterior while leaving the interior rare or medium rare. The meat is then cut into thin pieces that are cut against the grain.

Flank steak is used in many different countries. In France, the flank steak is known as a Bavette and is pan seared to brown the outside and lock in the natural juices of the meat. In Mexico, flank steak is known as arrachera and may serve as small cuts of tasty beef to go in tacos, or be prepared in larger sections for use as the main dish of a family meal. Chinese cuisine calls for flank steak to be cut into small sections and stir fried. Asian based dishes make use of a marinate using a wide range of herbs and spices followed with broiling or braising as part of the final preparation.

There are a number of different recipes available for use in preparing flank steak at home. Just about all of them require some type of marinade prior to cooking. The recipes often provide details instructions for the ingredients to use in the marinade. However, there are many commercial marinades available today that work very well with flank steak. Even something as simple as bottled Italian dressing can be used to marinade flank steak and create a tasty broiled meat entrée.

At one time, flank steak was considered to be a poor man’s meat, since the cut was not considered as desirable as other types of steak. Over time, however, this has changed. The cost of flank steak has risen considerably since the middle of the 20th century and this cut has found its way into many restaurants as a premier choice for a meat dish.