en.wikipedia.org/wiki/Flank_steak#:~:text=From Wikipedia, the free encyclopedia Flank steak is,known in Brazil as fraldinha (literally: "little diaper").
- From Wikipedia, the free encyclopedia 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").
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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 ").
Apr 17, 2019 · Noun. flank steak ( plural flank steaks ) (beef) A beef steak cut cut from the abdominal muscles or buttocks of the cow.
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.
Flank steak, though also very lean, is bright red and very stringy. useful in fajitas too —Preceding unsigned comment added by 184.108.40.206 ( 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.
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
In the culinary arts, 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. It can be prepared a couple of different ways. One way is with moist heat cooking techniques such as braising.
This may also refer to beef cuts such as a hip steak or a shoulder blade steak, or a small portion of chuck steak with a visible line of white connective tissue.  Vegetarian alternatives
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.