Description
The marbling on our Flank steak gives it an increased flavor and taste. The Flank steak cherishes marinades and embraces spices, peppers, and is famous on the grill and for making fajitas. Both tender and flavorful, we don’t like to go over medium-rare on this one, but no matter how you like it, it’s sure to be a delicious meal!
Cut Location
The Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means “bib.” We refer to it as chef-d’oeuvre, which means “masterpiece.”
