Flank Steak Per KG

Flank Steak

Flank steak is a cut taken from the lower chest of the steer. French butchers refer to it as bavette, which means “bib”. 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 in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fiber) is very apparent 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. 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 steak is meaty, rich, juicy, and delicious and is a leaner cut of steak with less marbling. It is a lean, flavorful cut of meat that is probably best prepared marinated and cooked over a grill. But sometimes you just don’t have time to marinate the meat or deal with the grill. … The trick is to put little knife pokes in the meat, breaking up some of the long muscle fibers.

How should flank steak be cooked?

Grilling is perhaps the best way to cook the flank steak, but you can also pan-sear it in a skillet or broil it in your oven. The real trick is to keep your flank steak grill time to a minimum; this lean cut is best cooked rare, medium-rare, or medium.