Q: What is flank steak in Australia?
A: Flank steak is a thin cut of beef that comes from the flank of the animal below the lion. It is a muscular piece of meat made of long, thick muscle fibres so if cooked incorrectly can be chewy and tough. If cooked perfectly it is by far one of the superior cuts of meat.
What is flank steak?
This lean piece of meat, not to be confused with skirt or flap steak is surrounded by fat but the flank itself is extremely lean. Another name for in Australia is London Broil or Jiffy steak. In France, it is called Bavette and Arrachera in Spain. Wagyu flank steak comes from a wagyu cow and is much more tender so worth the extra dosh.
Where to buy
Flank steak is a popular cut of meat which can be found at most butcheries and at your local Coles and Woolworths supermarkets. It costs around $20 per kilo.
If for some reason you can’t find flank steak at your local butcher ask for skirt or hangar steaks.
How to cook
When it comes to cooking flank you have two options, cook it hot and fast or super slow.
Here are a couple of our favourite recipes that hero flank steak.
Grilled flank steak with vegetable salsa
These succulent pieces of grilled tender steak fuse ever so organically with the refreshing vegetable salsa. Get the full recipe.
Marinated bavette steak
Give your menu a makeover with this cracker dinner. Get the full recipe.