Prime Flank Steak

Though they’re both high-quality grades of beef, USDA Prime flank steak has more flavor, tenderness, and juiciness, due to its higher amount of marbling.

Flank steak should be cut against the grain to make it more tender. Flank steak is a lean cut from a muscle that’s worked a lot. This means it has long fibers (the “grain”) that can make meat tough. Slicing against the grain shortens those fibers into smaller, more tender pieces!

Flank steak is an excellent canvas for marinades, which tenderize the meat and add layers of flavor. You can also add dry meat rubs, such as one with coarse salt, black pepper, smoked paprika, cumin, chili powder, and brown sugar.