Flank

The flank is the primal cut from the abdominal muscles or lower chest of the carcass.

The flank steak is relatively long flat cut with very apparent grain as it comes from a well-exercised part of the animal. It can be grilled, pan-fried, broiled or braised.

 

Grilling is a popular method of preparing beef cuts, especially steaks. By grilling, one can take advantage of a high degree of heat which can quickly sear the outside of a steak cut, sealing in moisture and flavour while creating a desired crust.

 

Broiling is a cooking method where the meat is placed under direct heat such as flame.

 

Pan frying involves cooking in a shallow skillet. It can also give the meat a desirable crust and the tender cuts of beef are best suited for this method.

 

Braising means to cook slowly with a liquid in a covered pot. It is favourable for roasts and tougher cuts of beef as the added moisture assists in breaking down connective tissue. Usually, apart from water, wine or broth are used to braise the beef and increase the flavour of the dish.