<Tr> <Th> Type </Th> <Td> cut of beef </Td> </Tr> <P> The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow . The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly". A thin flank steak in South America is known as a matambre . </P> <P> A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas . It can be grilled, pan-fried, broiled, or braised for increased tenderness . Grain (meat fibre) is very apparent in flank steaks, as it comes from a well - exercised part of the cow, and many chefs cut across the grain to make the meat more tender . Flank steak is best when it has a bright red color . It is frequently used in Asian cuisine, often sold in Chinese markets as "stir - fry beef". </P>

Whats the difference between flank steak and round steak