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Flank steak: Difference between revisions
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[[Image:Flank steak.jpg|300px|thumb|right|Raw flank steak / bavette steak. The steak on the right is missing the surface layer of fat.]] | [[Image:Flank steak.jpg|300px|thumb|right|Raw flank steak / bavette steak. The steak on the right is missing the surface layer of fat.]] | ||
[[Image:BeefCutFlank.svg|300px|thumb|right|Flank steak / bavette steak.]] | [[Image:BeefCutFlank.svg|300px|thumb|right|Flank steak / bavette steak.]] | ||
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Flank steak is best when it has a bright red colour. Because it comes from a strong, well-exercised part of the cow, it is best sliced against the grain before serving, to maximise tenderness. | Flank steak is best when it has a bright red colour. Because it comes from a strong, well-exercised part of the cow, it is best sliced against the grain before serving, to maximise tenderness. | ||
Flank steak is frequently used in [[Asian cuisine]], often sold in Chinese markets as "[[stir-fry]] beef". In the United Kingdom McDonald's uses "100% forequarter and flank" in its burger patties. | Flank steak is frequently used in [[Asian cuisine]], often sold in Chinese markets as "[[stir-fry]] beef". | ||
In the United Kingdom McDonald's uses "100% forequarter and flank" in its burger patties. | |||
====And to help you with Trivial Pursuits...==== | ====And to help you with Trivial Pursuits...==== | ||