Flank is a steak cut that is sourced from the underbelly of the cow, and is generally quite long and flat. Often overlooked in favour of more common cuts, the flank offers flavour, leanness and is fairly inexpensive. With less fat than other steaks, it’s easy to overcook and dry out the flank, so due care and attention is needed when cooking.
Flank steak can be cooked a few different ways, as long as it’s quick. It’s also worth considering a marinade, as this works really well with this versatile and flavoursome cut. Allow the meat to soak overnight in a delicious marinade and the next day it will absorb the flavours and tenderise the beef.
Once marinated, the flank steak is best grilled or pan fried in an oiled skillet. Cook quickly on a high heat until the outside of the meat has fully sealed. Further cook on each side to your preference and remove from the pan for resting.
Serve as a whole steak with chips, or cut it into thin strips and make good use of it in fajitas. Thinly sliced flank steak makes for a great beef sandwich. The choices are endless!
This flavoursome steak is also called Bavette steak or Hempe Steak, and is available to buy at Campbells Meat. We supply fresh Bavette steak from Scotch beef cattle born and naturally raised in Scotland.