Beef Flank Steak
Slab of Meat [Beef Flank; Bavette (Fr); #193]

This cut is very lean with medium flavor and is medium tough. Despite it's toughness, it is not a cheap cut due to its popularity in Mexican and Asian cuisines. It is excellent for Fajitas and other Mexican dishes that use beef cut into narrow strips and also for Asian stir fried dishes which also use narrow strips.

Because it's already thin it needs less cutting than most other cuts. The photo specimen was 11 inches by 7.5 inches and 1-1/4 inches at the upper right, tapering to 3/8 inch at the lower left, and weighing 2.3 pounds.

More on Cuts of Beef.



Cooking:   For some applications this cut is marinated whole, then grilled or broiled with high heat to an internal temperature of 145°F/63°C and then sliced very thin. For other applications it is sliced thin into strips before cooking. In either case it must be sliced across the grain or it will be stringy.

This meat should be minimally cooked over high heat. Braising and other slower methods that cook the meat thoroughly will make it tough and dry.

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