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Flank Steak

Flank Steak (Beef variety)

Flank Steak is a beef meat, known for its mild flavor profile, and rich in essential nutrients like Vitamin B12, Niacin, Vitamin B6.

Regional names

Flank Steak

Origin

Flank Steak is cataloged inside the beef lane of meat.

Native region

Global temperate and subtropical zones

Season

Available year-round depending on form, preservation, or sourcing

Food Combinations & Timing

⚠️Potential Interaction Conflict

Avoid consuming with: Iron-rich foods (Spinach, Lentils, Beans, Red Meat)

Waiting Interval: Wait at least 1 hour

The polyphenols and tannins present in tea and coffee strongly bind to non-heme (plant-based) iron in the stomach, reducing its absorption by up to 60%. Avoid drinking tea or coffee within 1 hour before or after iron-rich meals.

Nutritional profile

Calories

243 kcal / 100 g

Protein

25.2 g

Carbs

0 g

Fat

16.5 g

Fiber

0 g

Water content

Moderate (55% to 65%)

Glycemic index

0

Vitamins

  • Vitamin B12
  • Niacin
  • Vitamin B6

Minerals

  • Iron
  • Zinc
  • Selenium
  • Phosphorus

Health benefits

Evidence-aligned highlights

  • Provides key macronutrients and micronutrients that support metabolic vitality.
  • Contributes essential dietary compounds that support tissue structure and recovery.
  • Ready for future custom nutritional mapping.

Flavor notes

Mild

Texture

Crisp

Aroma

Fresh

Pairings

Various flavor pairings

Safety & toxicity

Edible parts

Standard edible portions

Toxic or risky parts

Discard non-food-grade or spoiled forms

Raw vs cooked

Safe to consume according to culinary standards.

Allergies & intolerances

No common allergy warning.

Drug interactions

No major interactions for normal food amounts.

Safe daily limit

Enjoy as part of a balanced diet.

⚠️ Notice: This safety profile is a general guideline. Dietary tolerances differ; consult a healthcare professional for allergies or drug interactions. See our full disclaimer.

Who should avoid & how to handle it

Who should avoid or moderate

  • General population safe.

Preparation & storage

  • Clean: Wash or wipe clean according to the usual market form.
  • Cut: Slice, chop, or portion as needed for your recipe.
  • Cook: Prepared raw or cooked according to recipe preference.
  • Store: Keep in a cool, dry place or refrigerate.
  • Preserve: Freeze or dry for longer storage.

Cuisine & cultural use

Common cuisines

  • Global culinary use

Flank Steak appears in Global culinary use, often because its flavor structure and prep speed fit both everyday cooking and ceremonial dishes.

Dynamic Substitutions

No alternatives recorded for this specific item. It is chemically or botanically unique in the database.

🌱 Cultivation & Production

Flank Steak Production Profile

Discover how flank steak is obtained, produced, and how you can craft or prepare it in your own kitchen.

Apartment Friendly

✗ Not Ideal for Apartments

No

Urban Space Advice

Cannot be grown or raised in a standard residential apartment. Requires livestock farming or professional marine harvesting.

Source Material

Livestock farms (cattle, poultry, or swine)

Primary Method

Animal husbandry and safe butchering

Homemade Production Method

  1. 1

    Store raw meat wrapped airtight in the refrigerator for 3-5 days, or freeze for months.

  2. 2

    To cure meat (e.g. jerky) at home, slice lean cuts very thin.

  3. 3

    Marinate with salt and spices, then dry in a food dehydrator or low oven at 160°F (71°C) for 6-8 hours.

Quick recipes

Fast recipes using Flank Steak

Dinner

Garlic Butter Flank Steak Strips

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Juicy flank steak strips seared in garlic butter and cracked pepper.

Ingredients

Servings:2
  • 300 g flank steak, sliced against grain
  • 1 1/2 tbsp ghee or butter
  • 3 cloves minced garlic
  • 1/2 tsp coarse black pepper
  • 1 tbsp fresh chopped rosemary

Nutrition

  • 320 kcal
  • 34 g protein
  • 1 g carbs
  • 19 g fat

Preparation Steps

  1. 1Season steak strips with salt and coarse black pepper.
  2. 2Heat ghee in cast iron skillet on high heat.
  3. 3Sear steak strips for 3 minutes per side for medium-rare.
  4. 4Toss with garlic and rosemary during the final minute.

Dinner

Slow-Simmered Red Wine Beef Shank

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Rich beef shank cuts slow-braised with red wine, carrots, thyme, and tallow.

Ingredients

Servings:2
  • 700 g beef shank with bone
  • 1 cup dry red wine
  • 2 carrots, cut into chunks
  • 1 tbsp beef tallow or oil
  • 2 sprigs thyme
  • 2 cups beef stock

Nutrition

  • 480 kcal
  • 46 g protein
  • 8 g carbs
  • 26 g fat

Preparation Steps

  1. 1Sear beef shank in melted tallow in a Dutch oven until browned.
  2. 2Pour in red wine and reduce by half.
  3. 3Add carrots, thyme, and beef stock; cover tightly.
  4. 4Simmer on low heat for 2.2 hours until meat peels easily from bone.