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  2. What is Flank Steak? Alternative Names and How to Cook it

    www.foodfirefriends.com/what-is-flank-steak

    Feb 07, 2021 · Flank steak comes from the flank of the steer below the loin and sirloin. (click here to learn more about these other cuts of beef.) It sits in the abdominal area of the animal near the bottom. It helps the cow to twist and walk, so the muscle works A LOT. It is tough, lean and has long thick muscle fibers.

  3. What Is Flank Steak? - The Spruce Eats

    www.thespruceeats.com/flank-steak-definition-336252
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    Flank steak is technically not a steak at all. Instead, this popular cut of beef comes from the cow's belly muscles. Its a flavorful piece of meat, but is very lean, containing almost no fat. Despite its toughness, it can be a tasty, tender steak if you learn how to prepare it properly. Flank steak benefits from marinating, and is best enjoyed grilled over high heat or slow-braised.

    Flank steak comes from the cows lower chest or abdominal muscle, and is an inexpensive, flavorful, and versatile cut of beef. Its about a foot long and one inch thick, and cooked whole rather than divided into smaller individual steaks. The cut is also known as jiffy steak, bavette (in French), and in some regions, London broil. Flank steak can be identified by the visible direction of the meats cross-grain.

    Due to flank steaks low fat content, it does not need to be trimmed. It can be seasoned simply with salt and pepper or your favorite meat rub, and typically requires additional tenderizing in order to achieve the best flavor. This can be done by hand with a meat tenderizing mallet, chemically using an acidic marinade, or by cooking the steak low and slow to gradually break down its dense connective tissue.

    Flank steak is ideal for fajitas, stir-fries, and other applications that call for beef strips. Rest cooked steak for at least five minutes before serving, and slice thinly against the grain, preferably at a 45-degree angle, for the best texture. Slicing with the grain will result in an unpleasantly chewy steak. Flank steak is an excellent choice for tacos, fajitas, stir-fries, rice and grain bowls, or simply marinated and grilled alongside seasonal vegetables for a simple, nutritious meal.

    You can buy flank steak in grocery stores with a well-stocked refrigerated meat section, and at butcher counters across the country. Since this cut is not always available at all butchers, you may want to call ahead to check. Flank steak is sold by the pound, and servings vary: One flank steak can weigh between one and four pounds. Choose a steak thats uniform in thickness to avoid overcooked ends. Flank steak can be bought in bulk, vacuum-packaged, and frozen for six to 12 months.

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  4. Flank steak - Wikipedia

    en.wikipedia.org/wiki/Flank_steak

    Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means "bib". Similarly, it is known in Brazil as fraldinha (literally: "little diaper"). The cut is common in Colombia, where it is known as sobrebarriga ("over the belly ").

  5. Flank steak : Substitutes, Ingredients, Equivalents ...

    www.gourmetsleuth.com/ingredients/detail/flank-steak

    Flank steak, also known as a London broil, is a flavorful, lean, boneless cut from the flank of a steer located below the loin and sirloin. You need to use a quick cooking method such as broiling or grilling for this cut of meat. Do not overcook or the meat will be too tough to eat. Always cut the meat in thin diagonal slices to serve.

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  6. What is Flank Steak? (with pictures)

    www.wise-geek.com/what-is-flank-steak.htm

    Feb 04, 2021 · Flank steaks are cuts of beef that are harvested from the belly muscles of a cow. The exact cut may vary slightly, but in general, the cut is long and thin.

  7. What’s the Difference Between Flank Steak and Skirt Steak ...

    www.thekitchn.com/whats-the-difference-between...

    Nov 06, 2014 · Flank Steak Where it’s from: Flank steak is from the bottom abdominal area of the cow, so it contains a lot of hard-working muscles. The meat has a lot of tough fibers running through it and is fairly lean. It’s a thicker, wider cut of meat than skirt steak.

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