Stanz Foodservice, Inc.

The flank steak is a beef steak cut from the abdominal muscles of the cow, a relatively long and flat cut of meat.  The Flank steak is actually one of my personal favorites. It has great flavor and a fantastic coarse texture that you just don’t find in other cuts.  The Flank steak is flat and great for rolling with stuffing. It grills like a dream. Flank steak is a common meat used in Fajitas and Carne Asada and, of course, it is the meat of a true London Broil.

So now that you know what you are dealing with, how do you prepare it?  This steaks need to be marinated in a strong marinade for a good length of time.  When I say a strong marinade, I mean it needs to have a good source of acid.  You get the acid from vinegars or fruit juices.  Think of good Fajitas, loaded with lime flavor. Well, that lime flavor comes from the lime-based marinade used to make the meat tender.  Citrus juices in particular have a strong acid that breaks down the meat, tenderizing it.  You should plan on marinating these steaks for a good six hours if not overnight. Now don’t be too zealous or you’ll end up with beef mush. The marinade needs to tenderize, not devour.