| Beef cuts |
Different cuts of beef |
| Beef cut: |
Flank |
Raw flank steak. The steak on the right is missing the surface layer of fat.
The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, 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.
The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".[1]
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 sliced across the grain before serving.
Flank steak is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".[citation needed]. In the United Kingdom McDonald's uses "100% forequarter and flank" in its burger patties.[2]
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