Flank steak
Flank Steak
Flank steak (/flæŋk steɪk/) is a cut of beef taken from the abdominal muscles or lower chest of the steer.
Etymology
The term "flank" is derived from the Old English "flanc", meaning the side of a person or animal. The term "steak" comes from the Old Norse "steik", meaning meat cut for roasting or grilling.
Description
Flank steak is long, flat, and lean with a strong beef flavor. It contains a lot of tough fibers and is fairly tough, but when cooked properly, it can be tender and juicy. It is often used in dishes that are cooked quickly, such as stir-fries, or slow-cooked to break down the tough fibers, such as in braises.
Related Terms
- Beef: The type of meat that flank steak comes from.
- Abdominal muscles: The part of the cow where the flank steak is cut from.
- Braise: A cooking method often used for flank steak.
- Stir-fry: A cooking method often used for flank steak.
Preparation
Flank steak is best when it is marinated before being broiled or grilled on high heat. It should be sliced thin against the grain for maximum tenderness. It is a popular choice for fajitas, stir-fries, and other quick-cooking dishes.
Nutritional Value
Flank steak is a good source of protein and provides a variety of vitamins and minerals, including Vitamin B12, zinc, selenium, iron, and niacin.
External links
- Medical encyclopedia article on Flank steak
- Wikipedia's article - Flank steak
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