What is flank steak?

Answer 1

It's a beef steak cut from the belly muscles of cow. strips of flank steak are popular in Mexican Cuisines. flank steak is best when its a bright red color. if you want to buy them in chinese markets, they are called stir fried beef.

Most stir-fried beef dishes in Cantonese restaurants are prepared with this cut of beef. The meat is sliced across the grains into one inch by 2 inch pieces about one eighth inch thick. The slices are first lightly coated with corn starch and cooking oil before sugar, salt and soy sauce are added to the marination. Other ingredients of the dish are often cooked first. Common mistakes in stir-frying beef are over-cooking and marinating without first coating the beef with oil and starch, both cause loss of moisture and result in dried and tough texture of the meat.

i hope you choose mine as best answer!
-michelle

Answer 2

Flank steak comes from the flank portion of the cow. What would be equivilent to a hip in a human being.

Answer 3

Open link below for a picture
http://en.wikipedia.org/wiki/Flank_steak
The flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil — a misnomer, as the dish did not originate in London at all

Answer 4

The flank is part of a 4 legged critter. (Beef!) It is located where the rib cage meets the hind leg down to the lower side of the bottom.

It used to be considered a very lousy cut of meat, till Mexican restaurants made fajitas so popular. It is great on the grill if marinaded several hours before too help tenderize it. Make sure you remove the "silver skin" from it before you marinade. If you don't, it will be tough anyhow.

Answer 5

its a type of steak that comes from the flank of a cow. its flat and usually very soft and has great taste!

Answer 6

1/4 cup Olive Oil 1/4 cup Soy Sauce 3 tablespoons worcestershire sauce 1 fork full crushed garlic black pepper for flavor Combine all ingredients except for pepper. Blend with fork. Place steak on plate or baking dish and pour marinade over meat. Then cover with plastic wrap and place it in the fridge. Flip every 15 minutes for 1 hour.

Answer 7

The flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil — a misnomer, as the dish did not originate in London at all. The popularity of London broil has driven up the price of flank steak over the past few decades, but it is still one of the most affordable steaks on the market. It is substantially tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising.

The French are quite partial to this cut, known as "Bavette". It is quickly seared in a hot pan and eaten rare to maintain its tenderness. Strips of flank steak, known as arrachera, are very popular in Mexican cuisine and may be used to fill tacos, or served in large pieces as a main course. Flank steak used in Mexican cuisine may be tenderized by a marinade, or by mechanical tenderizing, using a machine similar to that used to produce cube steaks.

Flank steak is best when it has a bright, red color. Because it comes from a strong, well-exercised part of the cow, it is best prepared when cut across the grain. Additional tenderness can be added by marinating the meat in a tenderizing liquid, including acids like tomato-based products, lemon juice, wine, vinegar, pineapple or ginger. Because the marinades tend to be tenderizing, flank steak is frequently used in Asian cuisines.

In Chinese markets, the flank steak is often sold as "stir-fried beef" because it is how it is usually prepared. Most stir-fried beef dishes in Cantonese restaurants are prepared with this cut of beef. The meat is sliced across the grains into one inch by 2 inch pieces about one eighth inch thick. The slices are first lightly coated with corn starch and cooking oil before sugar, salt and soy sauce are added to the marination. Other ingredients of the dish are often cooked first. The marinated beef slices are added at last or stir-fried separately in a very hot wok for about 30 seconds. To ensure tenderness, the beef is scooped out of the wok before it is fully cooked because the meat will continue to cook in its own heat on the serving plate. Common mistakes in stir-frying beef are over-cooking and marinating without first coating the beef with oil and starch, both cause loss of moisture and result in dried and tough texture of the meat

Answer 8

its a type of beef steak cut from the bottom flank of a cow.

Answer 9

A type of steak and not really the best part it has alot of fat on it and is a little tough you may have to really marinate this part of the meat so you can try to make it more tender

Answer 10

It's a steak cut from the side of the cow, usually on the tougher side, so you usually want to marinade it.