Flank steak is a cut of beef steak taken from the flank, which lies in front of the rear quarter of a cow, behind the plate. It’s also known as Bavette steak.
It’s a good all-purpose beef cut, suitable for grilling, roasting, broiling, or sautéing. But because it’s so lean, it can be dry and tough if overcooked or sliced too thickly—it’s important to cook flank to no more than medium and slice it very thinly against the grain.
This is the perfect cut of beef if you’re looking to serve medium-rare slices of steak in tacos, on sandwiches, or atop a salad.