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Different cuts of beef
Raw flank steak. The steak on the right is missing the surface layer of fat.
The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness.
The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".
Flank steak is best when it has a bright red color. Because it comes from a strong, well-exercised part of the cow, it is best sliced across the grain before serving, to maximise tenderness.
Flank steak is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef". In the United Kingdom McDonald's uses "100% forequarter and flank" in its burger patties.