AtlasMas

The flank is the low, oval-shaped, flat muscle with a lustrous surface from the loins of cattle. It is in the category of succulent steak meats with a bold flavour, such as those derived from muscles that serve for breathing, including flap steak, hanging tender and skirt steak. It is leaner, with less marbling, but thanks to its flavour and tenderness, it can boldly compete with steaks two categories higher. Flank meat must be aged for at least 30 days. Serve it as a steak or sliced in tacos or sandwiches. Grill it whole to medium rare and slice it across the substantial fibres, or slice it into strips across the fibres and then grill it. In the Czech Republic, the flank is a belly meat (boneless belly). As its name implies, it is the meaty part of the “belly”, which we divide into flank, belly for boiling, flap steaks and the little-known inside skirt steak.