A flank steak is a single muscle (rectus abdominis) cut of beef that comes from the flank region.
This cut is sometimes referred to as a London Broil because it was the original cut used in a London Broil recipe. Today many other cuts are also used to make the London Broil including Top Sirloin Steak Boneless, Top Round Steak, or Shoulder Steak Boneless. The flank steak is also known as a jiffy steak because of the short time it can take to cook, and a flank steak fillet (although no true flank steak has a bone.) Trimmed flank muscle is sometimes referred to as Steak Tails.
Flank steak easily absorbs flavors, and it works with lots of different flavors, so it is often marinated. This is the case with the traditional London Broil, but a flank steak takes well to lots of marinades and does well without marinating. If you don’t marinate the flank steal consider using a rub, anything from a curry to Asian flavors, to taco seasoning, to you favorite barbeque rub, to just salt and pepper.
Flank steak is a less expensive cut, and it can be tough if it is not prepared correctly. But it has a lot of flavor and can be excellent by following a few tips.
Don’t grill it long. Anything long enough to bring it above medium rare will make it very tough. So if you insist on eating meat more than medium rare and you want to grill or broil, this cut is not for you
Cook this cut for a long time if you want to braise it. A long braise will make this cut tender again.
Rest the steak after it is cooked for at least 5 minutes so that the fibers can relax.
Cut this steak across the grain. This is very important for making it more tender.