Flank steak is also known as “bavette” and it comes from a cow’s abdominal muscles. This flat, long cut of beef is used in various dishes include fajitas and London broil. It is tougher than some cuts of beef so it benefits from being marinated or tenderized, or being cooked slowly in moist heat. Good flank steak is bright red and it is best cut across the grain because it comes from an exercised part of the cow. Read more at steak ho chi minh to get details information.
The French usually sear it and serve it rare, to keep it tender, and this dish is famous in Parisian bistros, where it is served with shallots. It is known as “sobrebarriga” in Colombia and “arrechera” in Mexico. This cut of meat is also popular in China and other parts of Asia, where it is used in stir-fries. Most Cantonese beef recipes are made with flank steak.
This ingredient tends to come in relatively thin pieces. It is normally between three-quarters of an inch and one inch in thickness. Also, the width of one piece might vary which means you can please different people with one cut, serving the medium-rare ends to one person and the rare (because it is thicker) center to another. Also, visit the steak house ho chi minh.
Marinating The Meat
You can make a nice marinade for flank steak by combining quarter of a cup each of Dijon mustard and bourbon with four teaspoons of Worcestershire sauce and a good pinch each of salt and black pepper in a big glass dish. Trim the sinew and fat off a one and a half pound cut of flank steak and put the meat in the bourbon marinade.
Rub the marinade all over the meat and then let it sit for half an hour at room temperature. You can let it marinate for up to twenty-four hours in the refrigerator if you want a more intense flavor. You should cover the meat while you marinate it.
How Long To Cook It
Grill the beef over a very hot grill for five or six minutes per side for medium-rare, then let it rest for ten minutes on a cutting board. Season it with extra salt and pepper and cut it thinly across the grain.
This recipe would go well with a Cabernet-based wine or something equally rich and full-bodied. Also, you might like to serve a potato salad or some fries on the side, and perhaps a nice salad.
More Cooking Tips
The grill must be very hot before you begin, so the meat can sear properly. Also, the beef must be at room temperature. Throwing a cold piece of beef on a hot grill will make it seize up and that result in toughness, which is not what you want.
Do not cook this cut of meat beyond medium-rare. Its prominent grain and low-fat content mean it will go tough if you do. If you really cannot …