Flank steak
Obtained from the lumbar and abdominal part of the carcass, constitutes part of the flank. Characterized by red color, typical for beef, and a firm structure.
Culinary applications: roasting, stewing, grilling and frying.
Culinary Inspirations
Tomahawk steaks from striploin
Boneless striploin with sauce hollandaise
Roasted rump with mushroom sauce
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Tomahawk steaks from striploin
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Boneless striploin with sauce hollandaise
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Roasted rump with mushroom sauce
See more recipes
