Category:Beef Thick Flank

From Recipes Wiki, the recipe book anyone can contribute to!

The flank steak is a steak which contains entirely muscle. Although most other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. Beef flack is divided in two cuts thick flank and thin flack. Thick flank is found on the bottom side of the beef near the topside and silverside. Thick flank is suitable for roasting, braising and frying. Beef thick flank is used for preparing steaks because it is low on fats. Generally, thick flank is cooked at a low temperature and for a short period of time. There are numerous recipes including beef thick steak such as thick flank steak with balsamic vinegar marinade made by introducing a mixture made of red pepper, black pepper, garlic, mustard and vinegar. After the mixture has been placed in the flack, the steak has to be introduced in a plastic bag. The bag containing the flack it is afterwards put in the refrigerator for about eight hours. Before cooking the flank has to be brought to the room temperature.

This category currently contains no pages or media.