Flank Steak
Rangers Valley Tip:
The Flank is a high yielding and tender cut, perfect for steaks, stir fry strips or thin slices. The Flank is easily recognisable because of the coarse meat grain running in one direction.
HAM: 2210
Description: The Flank Steak is prepared from the Thin Flank. The membrane and connective tissue is removed from the muscle to reveal the coarse meat grain.
Weight: 2.1-2.3kg
Yield: High
Price Point: Medium
Applications: Thin Slice, Stir Fry, Grill/BBQ
Preparation:
- Trimming only required to remove some silverskin and thin membrane
- Cut stir fry strips or thin slices (e.g. Yakiniku and BBQ slices) across the grain to ensure tenderness.
- For steak, slice the Flank Steak at 45° angle to the meat grain for optimum tenderness.
Menu Ideas:
The Flank Steak can make great marinated steaks. To ensure the Flank Steak absorbs the marinade, score the Flank Steak about 5mm deep in an ‘X’ pattern across the grain.
For a different Beef Summer Salad, marinade a flank steak with fresh herbs, olive oil and lemon. Grill until medium. After resting the streak, slice at 45o angle to the meat grain and add to fresh salad mixture. Garnish with favourite vinaigrette salad dressing and goats cheese.
Other Cuts: Tri Tip, Flap Meat, Brisket Deckle