Raw flank steak. The surface layer of fat has been removed from the steak on the right.
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. Grain (meat fibre) is very apparent in flank steaks, and many chefs cut across the grain to make the meat more tender.
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 against the grain before serving, to maximise tenderness. It is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".