Flank Steak It’s hard to think of a cut of meat that is more conducive to cooking for a crowd than flank steak It’s got a robust, beefy flavor and a pleasantly tender texture, with a bit of good chew It comes in large regular shapes that make cooking, slicing, and serving easy, and the steaks are thin enough that they’ll cook through in a matter of minutes but thick enough that you can still get a nice medium-rare center Flank steaks are pretty versatile as far as cooking method goes, though they can be a bit unwieldy indoors because of their size The best way by far is on the grill With their large surface area, the steaks are made for picking up nice char and smoky flavors, and the types of dishes they can be transformed into, such as fajitas or steak salads, are perfect for al fresco dining 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 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 ...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... 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... 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