Flank steak

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Raw flank steak

The flank steak, or bavette, is a beef steak cut from the abdominal muscles of the cow. Long and flat, the steak's best known application is the fajitas, in which either skirt steak (arrachera in Spanish) or flank steak can be used as filling in flour tortillas. The popularity of Mexican cuisine has driven up the price of flank steak over the past few decades. It is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising. Arrachera meat should have any excess fat trimmed from it, then marinated at least overnight, often for three or four days, covered in the refrigerator, then grilled over an open fire and cut into strips about one-half to one inch wide.

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. Bavette is frequently served in Parisian bistros with shallots - "Bavette a l'échalotte". Flank steak used in Mexican cuisine may be tenderized by using commercial tenderizers, or by mechanical tenderizing, using a method 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.

Flank steak is frequently used in Asian cuisine.

In Chinese markets, the flank steak is often sold as "stir-fry beef" because it is how it is usually prepared. Most stir-fried beef dishes in Cantonese restaurants are prepared with this cut of beef.

Flank steak is commonly used throughout Mexico and South Texan cuisine for the popular fajita, hamburgers, and general cuisine. Once cut into strips, it is commonly used as filling in fajitas.

See also

• Mongolian beef

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