Meat Cuts ID & Cooking Recommendations - Flank & Plate
The Beef Flank Steak is the only steak in the carcass containing an entire large muscle. Also, although most other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. To help tenderize these long fibers, you will notice the knife scores across the cut. Since the flank steak is one of the less tender steaks, it should be cooked with moist heat cookery.
Cooking Recommendations: Braise, Grill, Stirfry, or Broil
- Braise - Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
- Cooking in Liquid - Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
- Broil - Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
- Panbroil - Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
- Panfry - Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
- Roast - Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
- Stirfrying - Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.