Flank steak is a long, slim cut of meat from the cow’s belly muscles. It’s often tougher than other cuts and requires marinating before cooking. It’s used in various dishes worldwide, such as London Broil, Bavette, and arrachera. Despite being considered a poor man’s meat in the past, it’s now a popular choice in restaurants.
Flank steaks are cuts of meat that are harvested from the belly muscles of a cow. The exact cut may vary slightly, but in general the cut is long and slim. Because cuts of meat of this type tend to be tougher than meat harvested from the rib or sirloin area, it’s not unusual for any recipe calling for this cut to call for the meat to be marinated before the actual cooking process begins.
One of the best-known examples of a flank steak presentation is London Broil. With this recipe, the meat is marinated to ensure it remains slightly tender after cooking. While broiling is the most common approach, it is also possible to grill London Broil. Generally, the meat can cook long enough to brown the outside while leaving the inside rare or medium rare. The meat is then cut into thin pieces which are cut against the grain.
Flank steak is used in many different countries. In France, it’s known as a Bavette and is pan-seared to brown the outside and lock in the natural juices of the meat. In Mexico, it’s known as arrachera and can serve as small cuts of tasty beef to go in tacos or be prepared in larger sections to use as the main course of a family meal. Chinese cuisine calls for meat to be cut into small sections and fried. Asian dishes make use of a marinade that includes a range of herbs and spices, followed by grilling or braising as part of the final preparation.
There are several recipes available for use in preparing flank steak at home, and nearly all of them call for some type of marinade before cooking. Recipes often provide detailed instructions for the ingredients to use, but today there are many commercial marinades that work very well. Even something as simple as bottled Italian seasoning can be used to create a tasty grilled meat appetizer.
At one time, this steak was considered a poor man’s meat, as the cut was not considered as desirable as others, but this has changed over time. The cost of this cut has risen considerably since the mid-20th century, and it has made its way into many restaurants as the prime choice for a meat dish.
Protect your devices with Threat Protection by NordVPN
