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
Tenderloin steak
Roast striploin
One-minute steaks with spinach and boiled vegetables
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Other products in this category
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Tenderloin steak
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Roast striploin
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One-minute steaks with spinach and boiled vegetables
See more recipes
