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 ").
Two WikiPedia articles (Skirt steak and Flank steak) each claim to be the souce for the Mexican dish called Arrachera. I had always understood that Arrachera was the Skirt steak , however I am no authority in this area, but I would like to know the real facts of this matter.
People also ask
What is a flank steak?
What is the difference between flank steak and skirt steak?
Where is flank steak from?
How do you make Italian spin on flank 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."
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.
flank steak definition: 1. a cheap piece of meat cut from the side of a cow: 2. a cheap piece of meat cut from the side of…. Learn more. Cambridge Dictionary +Plus
Budget-minded, versatile flank steak shines in a range of preparations. Sample the selection from our most popular flank steak recipes and build up your recipe box.
Get Simple Broiled Flank Steak with Herb Oil Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.Deselect All1/4 cup plus 2 tablespoons extra-virgin olive oil1/4 cup chopped fresh parsley2 tablespoons red wine vinegar1 clove garlic, mincedPinch of crushed red pepper flakesKosher salt and freshly ground black pepper1 flank steak, 1 1/2- to 2-poundsPosition an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 ...
- Food Network Kitchen
In shallow dish, marinate flank steak in hoisin sauce, in the refrigerator, for 4-6 hours or overnight. specialk.ca Dans un plat peu profond, faire mariner l a bavette d ans la sauce hoisin au réfrigérateur, pendant 4 à 6 heures ou toute la nuit.
Grilled flank steak, creamypolenta with parmesan cheese, Brussels sproutsand diced bacon, wine sauce Sa bouche digeste et désaltérante en feront un compagnon idéal pour tout un repas, de la salade composée, charcuterie, aux grillades (thon ou bavette de bœuf par exemple) jusqu'au dessert !