The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".[1] A thin flank steak in South America is known as a matambre in Spanish countries and fraldinha in Brazil.


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 tenderer. It is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".

See also


  1. ^ Miller, Bryan (June 1, 1983). "Sobrebarriga a las Brasas (Flank steak Colombian-style)". The New York Times. Retrieved 15 January 2010. 

External links

  • The dictionary definition of flank steak at Wiktionary