Flank steak
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Flank steakis acut of beefsteaktaken from the abdominal muscles of the cow, located just behind theplateand in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.
Terminology[edit]
InBrazil,it is calledbife do vazioorpacú(many people confuse withfraldinha,which is actually theflap steak).[1]It is popular in southBrazil,specifically inRio Grande do Sulstate. The cut is also common inColombia,where they call itsobrebarriga( "over the belly" );sobrebarriga a la brasais a Colombian recipe forbraisedflank steak.[2]Argentina,Uruguaycall flank steakchurrasquito de vacíoorbife de vacío.InSpainandCuba,it is known asfilete de falda.
Use[edit]
Flank steak is used in dishes includingLondon broiland as an alternative to the traditionalskirt steakinfajitas.It can be grilled, pan-fried, broiled, orbraisedfor increased tenderness. Grain (meat fibre) is noticeable 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. It is often used inAsian cuisine,is sold in Chinese markets as "stir-frybeef ", and is served in French cuisine as an at-most medium-rare steak. Flank also serves as a common cut forsteak jerky.
See also[edit]
References[edit]
- ^"Qual a diferença entre Fraldinha e Bife do Vazio?".28 July 2017.
- ^Miller, Bryan (n.d.)."Sobrebarriga a la Brasa (Flank steak Colombian-style)".The New York Times.Retrieved6 September2021.
External links[edit]
The dictionary definition offlank steakat Wiktionary
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