Flank steak is a cut of beef steak bottom steak from the flank, which lies forward of the rear quarter of a cow, behind the plate. French butchers call the cut bavette, which means “bib”. Flank steak is relatively long and flat cut, with significant graining.
Flavorful but chewy, it is characteristically cut thinly on the bias for ease of consumption. Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. This meat-related article is a stub.
You can help Wikipedia by expanding it. 25 0 10 0 10 0S3. 75 14 10 14 10 14s6. Top Round Steak — Everything You Need and Want to Know Learn all about the top round steak, including where it comes from on the cow, alternative names, typical uses, nutritional info, how to cook it, and three favorite recipes from around the web that use this cut of beef. Because of that, I’d always avoided beef that was cut thin and recommended flash cooking. That was until someone introduced me to the Top Round steak.