It’s worth mentioning that because flank steaks are so oddly shaped, with one side often thicker than the other, it’s a good ...

Both flank and bavette steaks are thin cuts, making them ideal for any recipe that hinges on a quick, high-heat cooking technique for a fast meal. The steaks are also both on the leaner side ...

If the flank is cut into thin strips, or minced – it can then be fried quickly in stir-fries, or pressed into patties or burgers and cooked until pink. Thin flank steaks cut against the grain ...