Flank steak, also known as bavette in French cuisine, is a popular cut of meat that comes from the abdominal muscles of the cow. It is a long and flat piece of meat with a distinct grain, which makes it perfect for marinating and grilling.
What is Flank Steak?
Flank steak is a lean cut of beef that comes from the lower chest or abdominal muscles of the cow. It is long and flat, with a pronounced grain that runs across the width of the steak.
Flank steak is relatively tough compared to other cuts of meat because it comes from a heavily exercised muscle group. However, when cooked correctly, it can be incredibly flavorful and tender.
How to Cook Flank Steak
One of the best ways to cook flank steak is by marinating it before grilling or broiling. The marinade helps to break down the tough fibers in the meat and infuse it with flavor. When grilling flank steak, it’s essential to cook it quickly over high heat to avoid overcooking and drying out the meat.
Here’s an easy recipe for marinated flank steak:
- 1 ½ lb flank steak
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- In a small bowl, whisk together olive oil, red wine vinegar, soy sauce, honey, garlic, salt, and pepper.
- Pour marinade into a resealable plastic bag.
- Add flank steak to bag and seal tightly.
- Marinate in the refrigerator for at least 4 hours or overnight.
- Preheat grill to high heat.
- Remove steak from marinade and discard excess marinade.
- Grill steak for 3-4 minutes per side, or until desired doneness is reached.
- Let the steak rest for 5-10 minutes before slicing against the grain and serving.
Bavette in French Cuisine
In French cuisine, flank steak is commonly known as bavette, which translates to “bib.” Bavette is a flavorful cut of meat that is often used in classic French dishes like steak frites and bavette à l’échalote (bavette with shallots).
If you’re looking for a delicious bavette recipe to try, consider making bavette à l’échalote:
- 1 lb bavette
- 2 shallots, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- In a large skillet, heat butter and olive oil over medium heat.
- Add sliced shallots and cook until softened, about 5 minutes.
- Remove shallots from skillet and set aside.
- Increase heat to high and add bavette to the skillet.
- Cook for 3-4 minutes per side or until desired doneness is reached.
The Bottom Line
Flank steak is a versatile and flavorful cut of beef that can be used in various dishes. Whether you call it flank steak or bavette, this cut of meat can be cooked in many ways, from grilling to broiling and pan-searing. With a little bit of effort, you can turn this relatively tough cut of meat into a delicious and tender meal.