Flank steak

From Wikipedia, the free encyclopedia

The flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil — a misnomer, as the dish did not originate in London at all. The popularity of London broil has driven up the price of flank steak over the past few decades, but it is still one of the most affordable steaks on the market. It is substantially tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising.

The French are quite partial to this cut, known as "Bavette". It is quickly seared in a hot pan and eaten rare to maintain its tenderness. Strips of flank steak, known as arrachera, are very popular in Mexican cuisine and may be used to fill tacos, or served in large pieces as a main course. Flank steak used in Mexican cuisine may be tenderized by a marinade, or by mechanical tenderizing, using a machine similar to that used to produce cube steaks.

Flank steak is best when it has a bright, red color. Because it comes from a strong, well-exercised part of the cow, it is best prepared when cut across the grain. Additional tenderness can be added by marinating the meat in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger. Because the marinades tend to be tenderizing, flank steak is frequently used in Asian cuisines.

In Chinese markets, the flank steak is often sold as "stir-fried beef" because it is how it is usually prepared. Most stir-fried beef dishes in Cantonese restaurants are prepared with this cut of beef. The meat is sliced across the grains into one inch by 2 inch pieces about one eighth inch thick. The slices are first lightly coated with corn starch and cooking oil before sugar, salt and soy sauce are added to the marination. Other ingredients of the dish are often cooked first. The marinated beef slices are added at last or stir-fried separately in a very hot wok for about 30 seconds. To ensure tenderness, the beef is scooped out of the wok before it is fully cooked because the meat will continue to cook in its own heat on the serving plate. Common mistakes in stir-frying beef are over-cooking and marinating without first coating the beef with oil and starch, both cause loss of moisture and result in dried and tough texture of the meat.

Cuts of beef
Upper: Chuck · Rib · Short Loin · Sirloin · Tenderloin · Top sirloin · Round Lower: Brisket · Plate · Flank · Shank
This box: view • talk • edit