A 1" thick buffalo steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, and broiled. It is best when marinated for increased tenderness. Because it comes from a strong, well-exercised part of the cow, it is best sliced across the grain before serving to maximize tenderness. U.S. raised grass-fed buffalo.