Flank steak is a type of beef steak that is sliced from the cow’s abdomen muscles. Because of its popularity in the city of London, this cut is sometimes referred to as the London Broil. It is a long, flat cut that goes from the rib end of the animal to the hip or rump of the animal, depending on the breed.
What is flank steak?
Flank steak is a kind of meat that is not strictly a steak. Instead, the stomach muscles of the animal are used to produce this famous cut of beef. It’s a tasty piece of meat, but it’s also quite lean, with hardly little fat to speak of. Despite its roughness, if you know how to prepare it properly, it can be delicious and delicate.
Do butchers sell flank steak by the pound?
Because this cut is not always available at all butcher shops, you may wish to phone ahead to ensure that it is available. Flank steak is sold by the pound, and the serving size varies depending on the cut: A flank steak can range in weight from one to four pounds depending on the cut. Choosing a steak with consistent thickness can help you prevent overdone ends.
Does flank steak need to be trimmed?
Due to the low fat content of flank steak, it is not necessary to trim it before cooking. In order to produce the finest flavor, it is usually necessary to tenderize the meat further after it has been seasoned simply with salt and pepper or your favorite meat rub.
How long does flank steak last in the fridge?
Refrigerate uncooked flank steak at or around 35° F, wrapped in butcher paper or retail packaging (known as ″modified atmosphere packaging″ because of its high carbon dioxide concentration, which helps to keep the meat) for up to three days, depending on how you prepare it. Flap steak can be stored in the refrigerator for up to four days after it has been cooked.