Are you a steak lover trying to explore different cuts of beef? Two popular choices are flank steak and flat iron steak, but what exactly sets them apart? In this article, we’ll break down the difference between these two cuts of meat.

Flank Steak

What is Flank Steak?
Flank steak is a long, thin cut of beef that comes from the abdominal muscles of the cow. It’s a popular choice for grilling and marinating due to its bold flavor and lean texture.

How to Cook Flank Steak?
Flank steak is best cooked quickly over high heat, such as on a grill or in a hot skillet. However, it can be tough if not cooked correctly. To ensure tenderness, it’s recommended to marinate flank steak for several hours before cooking or slicing against the grain.

  • Marinade Ideas:
  • – Soy sauce, garlic, brown sugar
  • – Lime juice, cilantro, olive oil

Flat Iron Steak

What is Flat Iron Steak?
Flat iron steak comes from the shoulder area of the cow and is also known as top blade steak. It’s a relatively new cut that has risen in popularity due to its tender texture and rich flavor.

How to Cook Flat Iron Steak?
Similar to flank steak, flat iron steak is best cooked quickly over high heat. However, it tends to be more tender than flank steak and can be cooked to medium-rare or medium without becoming tough. Like with any other type of beef, let it rest for a few minutes before slicing.

Differences Between Flank Steak and Flat Iron Steak

Cut of Meat:
Flank steak comes from the abdominal muscles while flat iron steak comes from the shoulder area.

Texture:
Flank steak is leaner and tougher compared to flat iron steak, which has more marbling and is more tender.

Flavor:
Flank steak has a bold and beefy flavor, while flat iron steak has a more robust and slightly sweet flavor.

Price:
Flat iron steak tends to be more expensive than flank steak due to its tenderness and popularity.

In Conclusion

Both flank steak and flat iron steak are flavorful cuts of beef that can be cooked quickly over high heat for delicious results. The main difference between them lies in their texture, flavor, and price. Whether you’re looking for a leaner cut or a more tender one, both options are worth trying out in your next recipe!