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Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.
A flank steak is sort of wedge-shaped and can range from one to two pounds. Often one end of the flank steak is thicker than the other.
- Food Network Kitchen
Sep 20, 2022 · Flank steak comes from the cow’s lower chest or abdominal muscle, and is an inexpensive, flavorful, and versatile cut of beef. It’s about a foot long and one inch thick, and cooked whole rather than divided into smaller individual steaks.
- Jess Kapadia
Oct 29, 2023 · A flank steak comes from the lower abdominal region of the cow, known for its long, flat shape and distinctive grain. It’s a lean and flavorful cut of meat, but it can be tough if not cooked properly, so it’s often marinated, grilled, or sliced thinly against the grain to make it tender.
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- Main Course
Jan 22, 2024 · Flank steak comes from the steer’s flank, below the loin and sirloin, and is known for its lean and tough nature. Alternative names for flank steak include London Broil, Flank Steak Fillet, Jiffy Steak, Bavette steak (in French), and Arrachera (in Spanish).
- markjenner@foodfirefriends.com
- Founder, Barbecue And Grilling Expert
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Dec 6, 2023 · Transfer the steak to a plate, sprinkle with salt, rest for 10 minutes, then thinly slice against the grain. To cook flank steak on the stove, heat a very large (at least 12-inch) skillet over medium-high heat. Add 2 tablespoons olive oil, then add the steak and cook for 4 to 5 minutes on each side for medium-rare.
Apr 2, 2024 · Four Steps to Perfect Flank Steak. A typical sugar steak is seasoned with sugar and salt twice before cooking: first about an hour ahead and then again just before the steak hits the fire. First, I divided a steak (1½ pounds or so) into quadrants to allow the thinner portions to be pulled off the fire as soon as they were done and to shorten ...
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