Flank steak

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Flank steak
BeefCutFlank.svg
Different cuts of beef
Type cut of beef

The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".[1] A thin flank steak in South America is known as a matambre.

Description[edit]

Raw flank steak. The surface layer of fat has been removed from the steak on the right.

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. 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. Flank steak is best when it has a bright red color. It is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef".

See also[edit]

References[edit]

  1. ^ Miller, Bryan (June 1, 1983). "Sobrebarriga a las Brasas (Flank steak Colombian-style)". The New York Times. Retrieved 15 January 2010. 

External links[edit]

  • The dictionary definition of flank steak at Wiktionary