When it comes to choosing a steak, there are so many different cuts to choose from. Two popular options are flank steak and flat iron steak.
But which one is better? Let’s take a closer look at each cut to help you decide.
Flank steak comes from the abdominal muscles of the cow. It’s a long, flat cut that’s known for its strong beefy flavor. It’s also quite lean, which makes it a popular choice for those who are watching their fat intake.
Texture: Flank steak is known for its coarse texture. It has long muscle fibers that run in one direction, which can make it tough if not cooked properly.
Cooking Methods: Flank steak is best when marinated before cooking to help tenderize the meat. It’s also great grilled or broiled and served medium-rare.
Flavor: Flank steak has a rich, beefy flavor that pairs well with bold marinades or toppings like chimichurri sauce.
Flat Iron Steak
Flat iron steak comes from the shoulder of the cow and is sometimes called a top blade steak. It’s a relatively new cut of meat that was developed in the early 2000s and has quickly gained popularity due to its tenderness and flavor.
Texture: Flat iron steaks are very tender due to their marbling and lack of connective tissue.
Cooking Methods: Flat iron steaks can be cooked in a variety of ways, including grilling, broiling, or pan-searing. They’re best served medium-rare to medium.
Flavor: Flat iron steaks have a rich beefy flavor that’s slightly sweeter than other cuts like flank steak. They pair well with simple seasonings like salt and pepper.
So, Which One is Better?
The answer to this question really depends on your personal preferences. If you prefer a leaner cut of meat with a stronger beefy flavor, flank steak might be the better choice for you. On the other hand, if you’re looking for a more tender cut of meat with a slightly sweeter flavor, flat iron steak might be the way to go.
- If you’re grilling or broiling:
- Flank steak: Marinate before cooking to help tenderize the meat. Cook to medium-rare and slice against the grain.
- Flat iron steak: Season with salt and pepper before cooking.
Cook to medium-rare and let rest before slicing against the grain.
- If you’re pan-searing:
- Flank steak: Marinate before cooking to help tenderize the meat. Cook over high heat for about 3-4 minutes per side and let rest before slicing against the grain.
Both flank steak and flat iron steak are delicious cuts of meat that can be cooked in a variety of ways. Ultimately, it comes down to your personal preference when it comes to flavor and texture. Try both cuts out and see which one you like best!