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1. Flank steak is taken from the cow’s belly – it is cut out from underneath the sirloin. It is often confused with skirt steak – but there are clear differences. With its oval, flat shape, it is visibly different from the usual A-cuts. Depending on the age and size of the slaughtered animal, it can weigh up to one kilo and reach a thickness of 2-3 centimetres.
Other distinctive features include its fine marbling, which ensures sufficient flavour despite a low fat content in the meat, and its long fibres, which most amateur cooks still shy away from. However, such fears are unfounded – once ... 2. • Germany – Dünnung/ Bauchlappen/Flanke
• Austria – Bavette/ Rinderlappen
• France – Bavette de Flanchet
• Italy – Bavetta
• UK – Flank steak
• USA – Flank 3. In order to create a flavoursome steak from a flank cut, you should pay close attention to a few things. Traditionally, the flank steak is cooked on a grill, such as a gas grill, for just a few minutes. The thickness of the piece also determines the preparation time here.
• For very thin flank steaks, it is sufficient to sear the steak on the grill for roughly three minutes on both sides.
• Thick flank steaks (over two centimetres) should first be seared and then placed on indirect heat where they reach a core temperature of approx. 54°C.
• It is best to monitor this during the cooking ...
