Steak showdown: flank vs. round steak – which one will rule your plate?
What To Know
- Flank steak is a thin, flat cut from the cow’s abdominal muscles, while round steak is a thicker, rounder cut from the hindquarters.
- Sear the steak in a hot pan for 3-4 minutes per side to create a crust.
- Cook the steak in a slow cooker on low heat for 8-10 hours.
No, flank steak and round steak are two distinct cuts from different parts of the cow. Flank steak is a thin, flat cut from the cow’s abdominal muscles, while round steak is a thicker, rounder cut from the hindquarters.
Key Differences Between Flank Steak and Round Steak
| Feature | Flank Steak | Round Steak |
| — | — | — |
| Location | Abdominal muscles | Hindquarters |
| Shape | Thin and flat | Thick and round |
| Texture | Tough but flavorful | Tender and lean |
| Flavor | Beefy and robust | Mild and slightly gamey |
| Grain | Short and visible | Long and less visible |
| Fat content | Low | Moderate |
| Cooking methods | Grilling, searing, marinating | Braising, stewing, slow-cooking |
Choosing the Right Cut for Your Needs
The best cut of steak for your recipe depends on your desired tenderness, flavor, and cooking method.
Flank steak is a good choice for:
- Grilling or searing
- Marinating to tenderize
- Recipes that call for bold flavors
Round steak is a good choice for:
- Braising or stewing
- Slow-cooking
- Recipes that require a more tender cut
Cooking Techniques for Flank Steak
To cook flank steak successfully, follow these tips:
- Marinating: Marinate the steak for at least 2 hours to tenderize it.
- Grilling: Grill the steak over high heat for 5-7 minutes per side for medium-rare.
- Searing: Sear the steak in a hot pan for 3-4 minutes per side to create a crust.
Cooking Techniques for Round Steak
To cook round steak properly, follow these guidelines:
- Braising: Braise the steak in a slow cooker or Dutch oven with liquid for 2-3 hours.
- Stewing: Stew the steak in a pot with liquid and vegetables for 1-2 hours.
- Slow-cooking: Cook the steak in a slow cooker on low heat for 8-10 hours.
Nutritional Comparison
| Nutrient | Flank Steak (3 oz) | Round Steak (3 oz) |
| — | — | — |
| Calories | 180 | 150 |
| Protein | 25g | 22g |
| Fat | 10g | 5g |
| Iron | 2.5mg | 2.0mg |
| Zinc | 5mg | 4mg |
Health Benefits of Flank Steak and Round Steak
Both flank steak and round steak are good sources of protein, iron, and zinc. These nutrients are essential for building and repairing tissues, transporting oxygen, and supporting immune function.
Frequently Asked Questions
Q: Which cut of steak is more tender?
A: Round steak is generally more tender than flank steak.
Q: Which cut of steak is better for grilling?
A: Flank steak is a better choice for grilling due to its thinness and ability to withstand high heat.
Q: Which cut of steak is best for slow-cooking?
A: Round steak is ideal for slow-cooking because it becomes more tender with longer cooking times.
Q: How can I tenderize flank steak?
A: Marinating flank steak in an acidic marinade, such as lemon juice or vinegar, for at least 2 hours will help tenderize it.
Q: What is the best marinating time for flank steak?
A: Marinating flank steak for 2-24 hours is recommended for optimal tenderness.
