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The flank
steak is a beef steak cut from the belly
muscles of the cow. Long and flat, the flank
steak's best known application is London
Broil — a misnomer, as the dish did not
originate in London at all. The popularity
of
London Broil
has driven up the price of flank steak over
the past few decades, but it is still one of
the most affordable steaks on the market. It
is substantially tougher than the loin and
rib steaks, and so many recipes using it
marinate the steak, or use moist cooking
methods such as braising.
The cut of
meat traditionally
 used
is flank steak, which is a large section of
lean muscle. Because the muscle fibers run
the entire length of the cut, the meat can
be tough if not tenderized via scoring,
pounding, or marinating. |
