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  1. 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. The cut is common in Colombia, where it is known as sobrebarriga.

  2. Matambre - Wikipedia

    en.wikipedia.org/wiki/Matambre

    It is a rose colored muscle taken between the skin and the ribs of the steer, a sort of flank steak. It is not the cut known normally in the U.S. as flank steak. Some people refer to it as the "fly shaker", because it is the muscle used by the animal to twitch to repel flies and other flying insects.

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  4. Talk:Flank steak - Wikipedia

    en.wikipedia.org/wiki/Talk:Flank_steak

    Flank steak, though also very lean, is bright red and very stringy. useful in fajitas too —Preceding unsigned comment added by 69.181.212.201 ( talk ) 04:49, 29 March 2008 (UTC) The misunderstanding that occurs is this: London broil in the US is used to describe a cut of meat, when originally it meant a particular dish , i.e., a cut of meat cooked a certain way.

  5. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks .

  6. Flank - Wikipedia

    en.wikipedia.org/wiki/Flank

    Flank may refer to: Flank (anatomy), part of the abdomen Flank steak, a cut of beef Part of the external anatomy of a horse Flank speed, a nautical term Flank opening, a chess opening A term in Australian rules football The side of a military unit, as in a flanking maneuver Flanking, a sound path in ...

  7. Skirt steak - Wikipedia

    en.wikipedia.org/wiki/Skirt_steak

    The beef flank steak (NAMP 193) is adjacent to the skirt, nearer the animal's rear quarter. [dead link] History. The name "skirt steak" for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century.

  8. Steak - Wikipedia

    en.wikipedia.org/wiki/Steak

    Etymology. The word steak originates from the mid-15th century Scandinavian word steik, or stickna' in the Middle English dialect, along with the Old Norse word steikja. The Oxford English Dictionary's first reference is to "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal."

  9. What Is Flank Steak? - The Spruce Eats

    www.thespruceeats.com/flank-steak-definition-336252
    • Cuisine
    • Origin
    • Preparation
    • Use
    • Availability

    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.

  10. Flat iron steak - Wikipedia

    en.wikipedia.org/wiki/Flat_iron_steak

    This cut of steak is from the shoulder of a beef animal. It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a top blade roast or informally called a "patio steak".

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