Flank steak
As flank steak to be called American division of a section of the ventral lobes of beef . After the French division it is called Bavette de Flanchet .
It is separated from the thinning - the belly flap - below the beef fillet and weighs around 750 to 1000 grams. For the typical preparation it is marinated and then fried or grilled medium rare . This piece is also good for braising. The flank steak has very long fibers and should therefore first be halved lengthways with the fibers after preparation and then cut into thin slices against the fibers.
A popular flank steak dish in North America is called London Broil . In Colombia , the steak comes out of the oven as a sobrebarriga .
literature
- Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, p. 300 ISBN 978-3-937963-41-9 .
Individual evidence
- ↑ Beef: Flank Steak, the insider tip among the cuts . In: www.t-online.de . ( t-online.de [accessed on October 18, 2017]).