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Flank Steak


Flank steak

Flank steak.

Definition: In the culinary arts, the term Flank Steak refers to a steak that has been cut from the beef flank primal cut.

Though it's extremely flavorful, flank steak is one of the tougher cuts of beef that can be prepared using moist heat cooking techniques such as braising. Flank steak is also frequently prepared using dry heat cooking methods, in which case it's a good idea to marinate it well and not overcook it. Popular flank steak recipes include carne asada and beef stir fry.

Flank steak can be identified by the characteristic grain of the meat. These long, stringy muscle fibers in the flank steak can be tough, which is why it's important to break them down either through slow, moist cooking or marinating. Finally, so that the meat isn't too chewy, it's important to slice flank steak across this grain, not alongside it.

Also Known As:

  • Bavette (French)
  • Arrachera (Spanish)


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