It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.

In Brazil, it is called bife do vazio or pacú (many people confuse with fraldinha, which is actually the flap steak).

[1] It is popular in south Brazil, specifically in Rio Grande do Sul state.

Grain (meat fibre) is noticeable 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 also serves as a common cut for steak jerky.