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Flank steak is a long, flat, boneless cut of beef (Bos taurus) taken from the abdominal muscle of the cow, below the loin. Lean, deeply beefy and marked by a coarse, unmistakable long grain, it is the classic cut for fajitas, carne asada, London broil and stir-fries — cooked fast and hot, then sliced thin across the grain.