|Type||Cut of beef|
Overview[change | change source]
A long and flat cut, flank steak is used in a lot of dishes including the London broil and as an alternative to the traditional skirt steak in fajitas. The Grain (meat fibre) is seen in flank steaks, as it comes from a very-worked part of the cow, and many chefs cut across the grain to make the meat more tender. It is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef", and is served in French cuisine as an at most medium-rare steak. Flank is also used for steak jerky.
Usage[change | change source]
Preparation[change | change source]
Like most steaks, the Flank steak can be cooked with different methods.
References[change | change source]
- "All About Flank Steak". The Spruce Eats. Retrieved 2021-05-18.
- "Many of America's Favorite cuts are Lean" (PDF). www.certifiedangusbeef.com.
- Miller, Bryan (June 1, 1983). "Sobrebarriga a las Brasas (Flank steak Colombian-style)". The New York Times. Retrieved 15 January 2010.