BEEF THICK FLANK

Thick flank, also known as the “flank steak,” is a flavorful cut of beef that comes from the hindquarters of the cow, specifically the lower abdominal area. Known for its robust taste and slightly tougher texture, thick flank is best when marinated and cooked using high-heat methods such as grilling, broiling, or pan-searing. This cut is often used in dishes like fajitas, stir-fries, or as a filling for tacos, as it absorbs marinades and seasonings well. When cooked to medium-rare and sliced against the grain, thick flank can be quite tender and enjoyable, making it a popular choice for casual meals and gatherings.