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, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender. Flank steak is best when it has a bright red color. It is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".