Knowra Flank steak Flank steak Flank steak is a lean, strongly flavored beef cut from the abdominal muscles of a cow. Its long muscle fibers make slicing across the grain important for tenderness.
Beef cuts : Beef cuts are portions of a cow divided for cooking according to anatomy, texture, and customary use. Flank steak is one named cut, distinguished by its abdominal location.
Searing : Searing is cooking food briefly at high heat to brown its surface. High heat browns flank steak before its lean interior dries out.
London broil : London broil is a preparation of marinated beef cooked by broiling or grilling and sliced thinly across the grain. Flank steak is a frequent choice for this marinated, thin-sliced preparation.
Skirt steak : Skirt steak is a thin, long-grained beef cut from the diaphragm muscles of a cow. Like flank, it has a pronounced grain and bold flavor, but comes from a different muscle group.
Skeletal muscle : Skeletal muscle is striated tissue that attaches to bones and contracts to produce movement. Flank steak comes from working skeletal muscles in the cow’s abdominal wall.
Grilling : Grilling cooks food over or beneath direct heat, often on a grate. Direct heat is a common way to cook flank steak quickly.
Carne asada : Carne asada is marinated beef grilled or roasted over high heat and commonly served in Mexican dishes. Flank steak’s flavor and quick-cooking shape make it suitable for carne asada.
Hanger steak : Hanger steak is a tender, strongly flavored cut from the diaphragm area of a cow. It shares flank steak’s robust flavor but is generally more tender and anatomically distinct.
Muscle fiber : A muscle fiber is a single elongated cell within skeletal muscle, specialized for contraction. The cut’s visible grain follows the direction of its elongated muscle fibers.
Meat temperature : Meat temperature is the internal temperature reached during cooking, used to assess doneness and food safety. Because flank is lean, its final internal temperature strongly affects juiciness.
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