Flank steak

Where does flank steak come from

It is a muscle cut from a beef flank (from the belly of a cattle carcass). A properly prepared steak is thoroughly "trimmed red" from fat and tendons. It is characterized by an intense beef flavor, delicacy and juiciness. The fibers in this steak are horizontal again (as in a flat iron, skirt steak or hanging tender) - this means that the heat spreads slower during cooking than in other steaks of similar thickness with vertical fibers. Therefore, at the beginning of your adventure with this steak, it is good if you rely on the preparation times from the recipes.

How to serve a flank steak

As a steak with a very low fat content, it will be a great addition to salads. It also fits perfectly with Mexican dishes served in the style of fajitas. Excellent also in Asian dishes prepared using the stir-fry technique.