Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. Broiled strip steak butchers call the cut bavette, which means “bib”.
Flank steak is relatively long and flat cut, with significant graining. Flavorful but chewy, it is characteristically cut thinly on the bias for ease of consumption. Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. This meat-related article is a stub. You can help Wikipedia by expanding it.
Flank Steak is one of those cuts of beef that is incredibly tasty when done well, but can also be really easy to mess up. I will show you all my tips and tricks to get a flavorful, juicy, and tender flank steak, grilled outside or under the broiler! Using a great marinade, slicing correctly, and cooking hot and fast are the secrets to a fabulous flank steak. Flank Steak is incredibly tasty when done well, but can be really easy to mess up.
I will show you all my tips to get a flavorful, juicy, and tender flank steak, grilled outside or under the broiler! I’m probably on my 15th run through of Taylor Swift’s new album, and I’m halfway through a bulk package of Andes mints. Yes, my Friday’s going pretty well, how ’bout yours? It’s going much better than yesterday. Yesterday was one of THOSE DAYS. Beef Flank Steak I prepped all morning to get ready for the photo shoot with this here flank steak. I had photographed the Chimichurri sauce the day before, the steak happily marinating in it for 24 hours.