Premium Beef Black Angus Flank Steak Farma koutsioftis Greece

Flank Steak Beef

Flank Steak comes from the belly of the calf, under the ‘short loin’ and offers an irresistible balance of intense beefy flavour and fine texture despite being a lean meat. It is a well-exercised part of the calf, making it less tender but particularly tasty due to its intensely meaty flavour.


Grilling is probably the best way to cook the steak, but you can also cook it in a pan or bake it in your oven. The real trick is to keep the grilling time of the steak to a minimum; this lean cut is best cooked rare, medium-rare or medium. These steaks cook best when cooked over high heat for a short period of time to get the perfect texture and flavor. Spray the pan with a little cooking spray or add olive oil and cook on each side for about four minutes each. The optimum temperature is, again, a medium-rare steak, so your meat doesn’t end up too chewy. It’s packed with lots of tough, lean, long fibrous muscle. Because of those tough muscles, the steak benefits from marinating and long, slow cooking in the oven. A quick roast at a high temperature will add even more flavor to the final dish. In any case, cut the steak vertically across the fibres to increase tenderness.



Is flank steak a good cut of meat?

It’s a good all-purpose cut of beef, suitable for grilling, roasting, grilling or sautéing. But because it’s so lean, it can become dry and tough if overcooked or sliced too thick – it’s important to cook the flank to medium and slice it very thinly perpendicular to the fibers.

What is the best way to tenderize flank steak?

The steak can be marinated and simmered to increase tenderness. Marinating the steak with an acid, such as citrus or vinegar, chemically breaks down the tough muscle fibers to produce a tender steak. Marinating also imparts tons of flavour.

What is the best method to cook flank steak?

And because flank steak is relatively thin, it’s best to braise it at a relatively high temperature so that it can develop a flavorful crust on the outside before it gets overcooked on the inside. Overall, this means that flank steak will do best with quick, high-temperature cooking methods such as grilling, broiling, and pan-frying.