Meat
Flank
Elk flank is a flat abdominal muscle with open grain—best marinated, grilled hot and sliced thin across the grain. Do not cook past medium if you want tenderness. Excellent for fajita-style strips and seared salads.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.3 g
- Saturated Fat 5.25 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.03 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 70.5 mg
- Sodium 58 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 62.8 g
- Energy 187 kcal
- Water 62.8 g
- Protein 21.4 g
- Fat 11.3 g
- Saturated Fat 5.25 g
- Monounsaturated Fat 5.03 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.16 g
- Trans Fat 0.2 g
- Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.3 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 372 mg
- Major Minerals 370 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.3 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Sodium: 58 · Potassium: 271 · Calcium: 41 · Iron: 1.5 ·
Flank of Elk: composition reflects this culinary part relative to the whole ingredient.
History
European settlers adopted elk roasts and jerked meat on the frontier; flank of elk took a named place in that kitchen trade.
Farmed elk and wapiti ranches supplied restaurants with consistent lean red meat. Cooks treated flank of elk as a cut with its own timing and sides.
As elk cookery specialised, flank was portioned and sold ready for the pan. European settlers adopted elk roasts and jerked meat on the frontier.