Flank steak is one of the most popular cuts of meat, which is known for its rich flavor and tender texture. It’s a lean cut that comes from the abdominal muscles of the cow and is typically used in dishes like fajitas, stir-fries, and carne asada.

However, many people are often confused about whether flank steak is a good cut of meat or not. In this article, we will explore the characteristics of flank steak and help you decide if it’s a good choice for your next meal.

The Basics

Flank steak is a long, flat cut that comes from the lower chest or abdominal region of the cow. It’s a relatively tough cut that requires careful preparation to make it tender and flavorful. One of the best ways to cook flank steak is to marinate it overnight before grilling or broiling it quickly over high heat.


Flank steak has an intense beefy flavor that can be slightly gamey depending on how it’s cooked. It has a rich umami taste that makes it an excellent choice for bold marinades and sauces. The meat has visible grains running through it, so it’s important to slice it against the grain to ensure tenderness.


While flank steak is not as tender as other cuts like filet mignon or ribeye, with proper preparation techniques, you can make it melt-in-your-mouth tender. Flank steak can be marinated overnight to help break down its muscle fibers and increase its tenderness.


Flank steak is a lean cut of meat with little marbling or fat content. A 3-ounce serving contains approximately 160 calories, 25 grams of protein, and less than 6 grams of fat. It’s also an excellent source of iron and vitamin B12.


In conclusion, flank steak is a good cut of meat that can be delicious and tender when prepared correctly. Its intense beefy flavor and lean nutritional profile make it an excellent choice for healthy meals. While it may require a bit more preparation work than some other cuts, with the right marinade and cooking techniques, you can enjoy a delicious and satisfying meal with flank steak.