Flank steaks are one of the more beloved economy cuts available. Often served as London Broil in the United States, and very popular as bavette in France, they are also used in Chinese stir fries, Tex-Mex fajitas, and even make great beef jerky.

Kobe beef (aka wagyu beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu flank steaks are both more flavorful and more tender than those cut from conventional beef.

If Kobe Grade 3 seems low, keep in mind that the scale was designed with more expensive Kobe steaks like Kobe ribeye steaks and Kobe NY strip steaks in mind, meaning that it’s actually a pretty good grade for the less marbled flank steak.

Keep Kobe flank steaks frozen until you are ready to cook them, then thaw according to Safely Defrosting Food for Maximum Flavor.

Because it can be tough, flank steak is traditionally marinated prior to grilling/broiling. It is also sometimes braised. Flank steak marinades usually include vinegar, wine, pineapple juice, or other acidic ingredients to help tenderize the meat. You should always cut this steak across the grain of the meat.

Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above