Overview
A lean, long, and flat cut from the abdominal muscles, known for its significant grain and intense beef flavor when prepared correctly.
- Standard portion: 100 g
- Approx. 220 kcal per serving
Food noteShow details
- Flank steak is a favorite for high-protein
- Moderate-fat diets due to its satisfying texture and rich iron content. To maximize tenderness
- It must be sliced thinly against the grain at a 45-degree angle.
IngredientsShow details
- Beef Flank
Serving guidanceShow details
Best with
- Lime Juice
- Cumin
- Soy Sauce
Use caution with
- Overcooking
- Thick Slicing
- Excessive Salt
Pros & consShow details
Pros
- Lean Protein Source
- High Niacin
- Intense Flavor
Cons
- Tough if Mismanaged
- High Purines
- Connective Tissue
Calorie comparisonShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 220 kcal | 20.5 g | 0.3 g | 14.5 g |
Per 50 g50 g | 110 kcal | 10.25 g | 0.15 g | 7.25 g |
Per 100 g100 g | 220 kcal | 20.5 g | 0.3 g | 14.5 g |
Per 150 g150 g | 330 kcal | 30.75 g | 0.45 g | 21.75 g |
Per 200 g200 g | 440 kcal | 41 g | 0.6 g | 29 g |
Per 250 g250 g | 550 kcal | 51.25 g | 0.75 g | 36.25 g |
