Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. French butchers call the cut bavette, which means “bib”. Flank broiled ribeye steak recipe is relatively long and flat cut, with significant graining. Flavorful but chewy, it is characteristically cut thinly on the bias for ease of consumption.
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. This meat-related article is a stub. You can help Wikipedia by expanding it. 00743 11 40 C 11 55. 007431 69 40 69 C 47. We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
