Also sold as: Stir-fry beef (it’s usually sliced in this
instance).
Where it’s cut from: The flank, which is on the steer’s
belly, toward the rear end.
Shopping: Once an inexpensive cut and a great alternative
to premium steaks, flank steak can run nearly as much as a
strip steak these days. When shopping for it, look for an
even deep red color with a fair amount of fine fat running
along the length of the muscle. Poorly butchered flank steak
will either have a thin membrane still attached to parts of it
or have had that membrane removed so aggressively that
the surface of the meat has been shredded. Look for
smooth-textured pieces without nicks or gouges.
A standard whole flank steak can weigh anywhere
between 2 and 4 pounds. Plan on cooking a pound of flank
steak for every 3 diners, or a pound and a half if your
friends are as hungry as mine usually are.
Trimming: Flank steak is so popular that most butchers sell
it trimmed and ready to cook.