Flank Steak is the culinary term used to refer to the meat cut from the abdominal region of the cow. This elongated and muscular, desirably bright red meat is used for making a lot of flank steak recipes throughout the world, the most of which are the London Broil and the Fajitas.

Method of Preparation of Flank Steak

The Flank Steak meat is tougher than rib or lion meat. Marinating the meat is mandatory in the cooking process of flank steak recipes for tenderizing purposes. The meat is broiled later to make different dishes throughout the world. By far moist cooking methods, like braising are used in many flank steak recipes.

Variants of the Flank Steak

The Flank Steak is cooked in different ways in the world. Popular as Arrachera and its juicier version, the Entraña, in Mexico, and as the Bavette in France, and in Chinese market as “stir-fried beef”; the flank steak is a preferred beef cut for many steak recipes.