Flank steak is a cut of beef steak taken from the flank, which lies forward rare steak the rear quarter of a cow, behind the plate. French butchers call it 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. Please log in with your username or email to continue.
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This article has been viewed 896,210 times. A T-bone steak is a prime cut of beef that gets its name from the T-shaped bone that divides it. It is cut from a vertebral cross-section of the strip loin and the tenderloin, two of the most succulent sections of meat on a cow. A firm, bright red steak will be fresher than a soft, darker colored, one. Also look for an even distribution of thin white lines of fat, known as marbling, throughout the surface. The marbling melts and moistens the meat during cooking, making your steak tender and flavorful.