If you are perusing through recipes for your weekly shop and come across one calling for “flank steak”, you might be wondering what cut of meat that is.
Flank steak is a great bit of beef to know about because of how versatile it is! We’ll take you through what to know.
What is flank steak in Australia?
Flank steak is a thin cut of beef that comes from the flank of the animal below the loin. It is a muscular piece of meat made of long, thick muscle fibres so if cooked incorrectly can be chewy and tough. If cooked perfectly it is by far one of the superior cuts of meat.
This lean piece of meat, not to be confused with skirt or flap steak is surrounded by fat but the flank itself is extremely lean. Another name for it in Australia is London Broil or Jiffy steak. In France, it is called Bavette and Arrachera in Spain. Wagyu flank steak comes from a wagyu cow and is much more tender so worth the extra dosh.
Where can you buy flank steak?
Flank steak is a popular cut of meat. You should be able to easily find it at your local butcher, Coles, Woolworths, IGA or Aldi. Depending on where you buy it, it could cost you around $30 a kg.
What is a good substitute for flank steak?
There are a few substitutes you can use for flank steak, including:
- Skirt steak
- Flat iron steak
- Porterhouse steak
What recipes are flank steak used in?
Flank steak is an extremely versatile cut of meat. According to AustralianBeef.com.au, flank steak is perfect for stir-frying, slow cooking, or even in burritos and salads.
Here are some of our favourite recipes that feature flank steak:
Grilled flank steak with vegetable salsa
These succulent pieces of grilled tender steak fuse ever so organically with the refreshing vegetable salsa. Get the full recipe
Marinated bavette steak
Give your menu a makeover with this cracker dinner. Get the full recipe.
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