Calories in Beef flank, steak

What makes beef flank so powerful?

Flank steak is derived from the abdominal muscles of the cow, specifically the rectus abdominis. Unlike premium steaks from the loin or rib, which are composed of multiple smaller muscles separated by fat, the flank is one long, thick, continuous muscle fiber. This anatomical structure is why flank steak is notoriously tough if cooked improperly. The muscle fibers run lengthwise, creating a dense, chewy texture. However, this same structure makes it incredibly responsive to proper butchery and cooking. Slicing flank steak perpendicular to the direction of the muscle fibers—a technique known as cutting against the grain—drastically shortens the length of the fibers in each bite, transforming a tough cut into a remarkably tender one. Historically, flank steak was considered a butcher's cut, often taken home by the butcher rather than sold at a premium. It gained culinary prominence in the mid-20th century, largely popularized by the London broil method, which involves marinating the meat, broiling it quickly, and slicing it thinly against the grain. Today, its lean profile and robust beefy flavor make it a staple for fajitas and stir-fries.