Pin the doneness and method you just left against the pick on this cut’s sheet. Last-versus-now stays on this device — teaching temperatures, not a diagnosis.
Not medical advice, a food-safety certificate or a guarantee. Use the published sheet temps and your own thermometer.
Last cook—
This cook—
Cook sequence from this cut sheet
Follow published Flank — teaching, not a thermometer app.
Name the cut — Confirm Flank on the sheet.
Pick doneness — Target Medium rare ~57°C.
Pair first method — Lead with Grilling.
Keep safety note — Sear the outside hard, then always cut at a right angle to the grain. Cutting with the grain ruins it.
Last-vs-now is a pin — Cook-pair is a bookmark, not a certificate.
Flank: Medium rare (57°C) via Grilling.
Editorial butchery teaching only. Not HACCP or medical advice.
Substitute cut and safety stop
After the cook sequence for Flank, a second sheet pass: published swap cut plus the safety line already on this page.
Name the printed substitute — If Flank is missing at the counter, the sheet points to related cut Short plate — same atlas, not inventing a new primal.
Check shared method fit — Prefer a published method that still fits the substitute; lead method on this sheet is Grilling.
Hard stop on safety — Sear the outside hard, then always cut at a right angle to the grain. Cutting with the grain ruins it.
Keep cook-pair as a pin — Saving a cook-pair bookmarks this sheet; it is not a food-safety certificate.
Flank → swap toward Short plate; stop on the printed safety line before plating.
Editorial butchery teaching only. Not HACCP or medical advice.
Cook, swap, or skip
Kitchen teaching. Not a food-safety certificate.
Doneness and method on this cut
What temperature does this page recommend for this cut?
The cut sheet already prints High heat, brief (Medium) for Flank. That is the published recommendation on this page, not a live thermometer reading.
Which cooking method fits this cut?
This sheet lists Grilling · Stir-fry · Fajitas with fitness scores. Pair one of those methods with a doneness from the published scale (Blue 46 C through Well done 77 C). The cook-pair block pins last versus now — teaching, not a diagnosis.
Can I serve this cut pink?
Follow the sheet note already on this page: Sear the outside hard, then always cut at a right angle to the grain. Cutting with the grain ruins it. Connective-tissue cuts ask for time; tender steaks ask for a rest after the published temp. The safety note at the bottom still applies.
Is the doneness scale a food-safety certificate?
No. The pair tool and the recommended temp are teaching numbers from this atlas. Use the printed sheet and your own thermometer. This page is not a medical or hygiene certificate.
JoeSmack · Public domain
Abdominal muscle with a coarse but remarkably consistent grain. That consistency is the whole trick: slice it thinly against the grain and a tough cut becomes dramatically tender.
Profile
Tenderness54
Marbling66
Umami86
Price60
Pairs with
Grilling88
Stir-fry70
Fajitas65
Recommended cooking
High heat, briefMedium
Sear the outside hard, then always cut at a right angle to the grain. Cutting with the grain ruins it.
How to pick it
The grain should run clearly in one direction, and the silverskin should already be trimmed away.
