Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.

Terminology

French butchers call the cut ''bavette'', which means "bib". In Brazil, it is called ''fraldinha'' ("little diaper"). The cut is common in

Colombia Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Car ...

, where they call it '' sobrebarriga'' ("over the belly"); ''sobrebarriga a la brasa'' is a Colombian recipe for

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

flank steak. Argentina, Uruguay, Spain, and

Rio Grande do Sul Rio Grande do Sul (, , ; "Great River of the South") is a Federative units of Brazil, state in the South Region, Brazil, southern region of Brazil. It is the Federative_units_of_Brazil#List, fifth-most-populous state and the List of Brazilian st ...

call flank steak ''vacío'' ("empty").

Use

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

for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender. It is frequently used in Asian cuisine, often sold in Chinese markets as "

stir-fry Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and th ...

beef", and is served in French cuisine as an at most medium-rare steak. Flank also serves as a common cut for steak jerky.

References

External links

* Cuts of beef Mexican cuisine {{mexico-cuisine-stub ca:Falda

Terminology

Use

See also

References

External links