FLANK STEAK Meaning and
Definition
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Flank steak refers to a cut of beef that is obtained from the abdominal muscles of a cow. It is a long, lean and flavorful piece of meat that is renowned for its tenderness and rich marbling. The name "flank" comes from its location on the cow's lower side, between the pelvis and the rib cage.
Flank steak is characterized by its distinctive texture, which is firm and fibrous. It is marinated or seasoned before cooking to enhance its flavor and tenderize the meat. Due to its relatively lower fat content, flank steak is often marinated in order to infuse it with additional flavors and juices.
This cut of meat is versatile and can be prepared using various cooking techniques. Grilling and broiling are popular methods as they help to unlock the steak's intrinsic flavors and create a slightly charred exterior, while retaining the tenderness within. Flank steak is also often used in stir-fries, fajitas, and other dishes that require a quick cooking time.
Despite its popularity, flank steak can become tough if overcooked as it does not have much fat to keep it tender. It is recommended to cook flank steak to medium-rare or medium doneness (between 130 to 140 degrees Fahrenheit) to achieve a perfectly tender and juicy result.
Overall, flank steak is cherished by many for its robust flavor, lean composition, and versatility in preparing a variety of delicious and satisfying dishes.
Common Misspellings for FLANK STEAK
- dlank steak
- clank steak
- vlank steak
- glank steak
- tlank steak
- rlank steak
- fkank steak
- fpank steak
- foank steak
- flznk steak
- flsnk steak
- flwnk steak
- flqnk steak
- flabk steak
- flamk steak
- flajk steak
- flahk steak
- flanj steak
- flanm steak
Etymology of FLANK STEAK
The word "flank steak" has its origins in the Middle English language.
The term "flank" derives from the Old English "flanc", which originally meant "the side of the body". It was derived from the Old French word "flanc", meaning "hip or side". Over time, the meaning evolved to refer specifically to the part of the body between the ribs and the hipbone.
The word "steak" can be traced back to the Old Norse word "steik", which referred to a slice of meat or a roasted piece of meat. This term was later adopted into Old English as "steak", with the same meaning.
Combining the terms, "flank steak" essentially refers to a cut of meat taken from the side of the body. It commonly refers to a lean and flavorful cut of beef found on the underside of the animal, near the flank area.
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