The flank steak is a beef steak cut from the abdominal muscles or butt of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness.
This steak is lean, boneless and flavorful.
Carve across the grain into thin slices after cooking
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- beef flank steak
- salt and pepper( to taste)
Cut skin in rectangular pieces, about 7 x 12 inches
(You may sew smaller skins together to make big enough)
Season generously with salt, pepper, onions and ginger
Wind tightly with cord.
Prick frequently during first 15 minutes of boiling
After removing from kettle, cool under a heavy weight.
Slice rather thin to serve