Have you ever come across recipes that involve the use of flank steak but aren't sure what exactly it is? Don't worry; we protect you!
In this article from TheGrillingDad.com you will learn:
- what is a flank steak
- Ways to cook flank steak
- And much more!
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What is Fraldine?
Fraldinha is a cut of meat that is often used in the preparation of various dishes, from fajitas to various stir-fries. Most people consider flank steak to be one of the tastiest cuts of meat but also one of the toughest.
The flank steak is a long cut, usually thinner at one end than the other. It is also well known that this cut of meat has no bones to deal with, making it much easier to work with.
Another quality of flank steak that many people like is that it is lean and contains very little fat. A lot of it has to do with where it comes from, making it an incredibly versatile cut of meat.
Where does flank steak come from?
Many people wonder where the flank steak comes from compared to the other more popular cuts of meat. While flank steak is among the fattiest cuts, it is a very lean meat.
It is located in the abdominal area of the cow, just below the loin, behind the slab cut and just in front of the round cut. It is the place of the cows where they can move and turn to move.
While this cut of meat is known for being leaner and leaner than other cuts, it is also much tougher. This is because it has some muscle fibers that make it up.
What are some other names for Flank Steak?
Depending on where you purchased your flank steak, you may see that it has a different name on the package. This is due to a more common name or a different language.
For example, flank steak is often referred to as London Broil at the supermarket and even at the butcher counter. This can be a bit misleading as the top round is also called the London Broil.
To make sure you get a flank steak and not a round steak, you need to look at the cut of the meat and the texture. Known for its toughness and intense muscle fibers, the flank steak is easy to spot.
In other languages, flank steak also has a different name. It could be called bavette steak in French and flank steak in Spanish. In Brazil, the fraldinha is called fraldinha or vazio.
Some less common names for flank steak are jiffy steak and flank steak. It's important to know what you're looking for before buying a steak, especially if you're trying to get a flank steak.
What should you consider when buying flank steak?
Before you buy your flank steak, there are a few things you need to know. Knowing these details can help you ensure you're getting the best quality flank steak.
The first thing to know about flank steak is that since it comes from the part of the cow known for getting a lot of exercise, it should have quite a bit of muscle fiber throughout. This means that the meat should have very few fat deposits.
The color of the flank steak should be a deep red and much brighter than other cuts of meat on the entire plate. It's easy to spot if you look for traces of cross-grain in the meat.
Another characteristic of brisket is that it is cheaper than other cuts of meat because it contains much less fat. The lean cut of beef is one of the cheapest cuts of beef on the market.
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Ways to cook flank steak
Flank steak is widely known for its versatility, as it can be prepared in a variety of ways for meals. Many people choose skirt steak when preparing fajitas and various stir-fries because it is less expensive and a leaner meat.
This piece of meat can be prepared in several ways, depending on what you want to achieve. That means you have the option of cooking it low and slow over a stew, or fast and hot.
Braising flank steak gives the tough muscle fibers a chance to break down to create a more tender flavor. This can be done a number of ways from slicing thinner or even hammering thinner.
After slicing or shredding the flank steak, you can cook it in a variety of ways and place it in a sauce that you make yourself. In the sauce, flank steak can cook for several hours and absorbs the flavor of the sauce to create a strong flavor profile.
Those who use skirt steak for fajitas and stir-fries should note that these methods are known to be quick and spicy. As a result, the meat is not exposed to high temperatures for a long period of time, but cooks relatively quickly.
When slicing flank steaks, it's important that you cut across the grain and at an angle to ensure you get the most out of the steak. Because it is rich in muscle fibers, the cut must be precise and careful.
Remember that it's a good idea to marinate your steak for at least 12 hours or more before cooking it hot and fast. Flank steak is known to soak up any marinade you use, giving it a powerful flavor once cooked.
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However you decide to prepare your flank steak, you should have a plan before you go out shopping for the meat. That's because, like most meats, they can't stay in the fridge for very long.
How to store flank steaks
Like most cuts of beef, flank steak should be eaten within a few days of buying it at the store. Most stores will put the date the meat was cut and packed on the label so you can see if it's fresh.
If you want your steak to stay fresh, it's wise to make sure you cook it within 2-3 days of purchase. After this date it tends tostart to turn brownin some places and can put you at risk of food poisoning.
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As with other cuts of meat, it's always best to store flank steak in the refrigerator if you plan to use it within a few days. Be sure to keep it in its original packaging until you are ready to use it to avoid exposure to the air and the bacteria that live there.
If you can't use the flank steak within a few days, store it in the freezer until ready to use. This will extend the shelf life of the meat, and when it's done, you can gently thaw it to cook as normal.
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Alternatives to flank steaks
There may be times when you want to make a dish that calls for flank steak, but when you go shopping you can't find it. If this is the case, there are alternatives you can use to achieve a similar result.
This cut of meat is very similar to flank steak, except there is much more fat between the muscle fibers. However, the cut has a long, thin shape that is commonly found in flank steak.
In most cases, this is commonly known as a "butcher's cut" as it is usually the only one of its kind on the cow. In the past, this was the part that the butcher kept for himself, hence the name that has stuck.
This is another cut that can replace the flank steak as it is longer and leaner in shape. However, flank steaks tend to be much longer and narrower than flank steaks in general.
This cut of meat comes from the diaphragm muscles of the cow and is a common staple in Mexican dishes. Because flank steak has a bit more fat and therefore a better flavor profile due to its juiciness.