Flank Steak vs Flat Iron

A well-grilled steak is an ultimate treat for any meat eater. The first step in accomplishing that is frequently picking the ideal beef cut from the several choices offered. The flat iron steak and flank steak are two of the most well-liked cuts discussed in this article.

 

Because of their renowned softness, flat iron steaks frequently don't require marinating. However, flank steak requires cutting against the grain in order to be chewable because it is a little bit tougher.

 

Continue reading to discover more distinctions between flat iron steak and flank steak, enabling you to select the one that most closely matches your tastes.

Comparing Flat Iron With Flank Steak

The decision between a flat iron and a flank steak mostly comes down to personal choice. Although both steaks are delicate and tasty, flat iron has more fat than flank steak. So, if you like leaner foods, flank steak is your best option.

 

Moreover, the best cooking methods for these slices vary. For marinating, both steaks work well. The flat iron steak, however, is best-cooked medium-rare because of its thick, dense character. In addition to using it for steak fajitas and carne asada, they frequently braise flank steak.

What’s the Big Picture? Flank Steak

One of the most reasonably priced beef cuts is the flank steak, which is derived from the cow's lower chest or abdominal muscle. The terms "jiffy steak" and "bavette" are also used to refer to flank steak. In some places, it is also referred to as London broil.

 

By looking at the meat's evident cross-grain direction, you can identify flank steak. This succulent beef cut is extremely lean and contains almost no fat. It measures around a foot in length and an inch in thickness.

 

Instead of cutting this steak into smaller pieces, it is recommended to cook it whole. Even though flank steak is tough, with the right preparation and cooking, it can be flavorful and soft.

 

If you want the best-tasting flank steak, think about grilling it over medium-high heat or slow-braising it. This steak is a wonderful option for marinating.

What’s the Big Picture? Flat Iron Steak

The chuck, or shoulder, of the cow, is where the flat iron steak is sourced. Its name comes from how much it resembles the conventional metal flat iron. This steak has a uniform thickness and a rectangular shape.

 

Top-blade fillet, top-blade steak, and shoulder top-blade steak are other common names for flat iron steak. It is beautifully marbled, which makes it incredibly soft and full of beef tastes. When prepared correctly, this steak is juicy and tender.

 

If you want the best-tasting flat iron steak, grilling is the greatest method of preparation. It can also be used in a variety of dishes.

Which Is Better, Flat Iron or a Flank Steak?

Where the Cut Is

The fact that flat iron steak and flank steak are made from separate cow sections is one of their main distinctions. The chuck primal, or shoulder of the cow, is where the flat iron steak is made. The steak has a line of connective tissue going through it.

 

If the gristle is not removed, it could produce an unsightly top-blade steak cut. The flat iron steak is produced by removing connective tissue. On the other side, flank steak is derived from the cow's abdominal region's flank primal.

 

The dimensions of a full flank steak are around 12 inches long, up to 6 inches wide, and 1 inch thick. Due to the fact that it is made from some of the cow's most active muscles, flank steak contains a lot of rough fibres.

Flavour, Flavour, Baby!

The flavours of flank steak and flat iron steak are different as well. Flat iron steaks have a rich flavour because of their high-fat content, superb marbling, and distinct softness.

 

But even though it is so lean, flank steak has a robust beef flavour. The steak may have a particular flavour because it originates from a region of the cow that receives a lot of blood flow.

Show Me the Money!

The cost of the two steaks is barely different from one another. Depending on the store and the region, flat iron steak is typically a few cents less expensive than flank steak.

Best Method of Cooking

Grilling, pan-searing in a skillet, or broiling in the oven are the finest methods for preparing flat iron steaks. Flat iron steak makes a great option for stir-frying or other dishes that call for thin beef slices because of its robust taste and reasonable price.

 

Flat iron steak tastes best-cooked medium-rare on the grill. However, flank steak is a great option for tacos, fajitas, and fajitas. For an easy, delectable lunch, you can marinade it and grill it with fresh vegetables.