Greetings, fellow meat connoisseurs. Windsor Quality Meats, your award-winning butcher on Main, has been delighting customers with exceptional cuts since 1946. Today, we’re going to dive into the world of flank steak, a delicious cut you may not have encountered yet. Our butcher shop carries a wide range of grass-fed, dry-aged steaks, and even the crème de la crème of beef, Japanese A5 Wagyu but sometimes the humbler cuts can be just as tasty.
Now, let’s unwrap the mystery behind flank steak, a delectable cut from the cow’s abdominal muscles. It’s lean, scrumptious, and easy on the wallet compared to its more popular counterparts. But don’t be fooled. Flank steak packs a punch when it comes to flavour. Just remember, it’s best to slice this beauty against the grain to maintain its tenderness.
French butchers call this steak cut bavette, which means “bib”. In Brazil, it is called fraldinha (“little diaper”). The cut is popular in Colombia, where they call it sobrebarriga (“over the belly”); sobrebarriga a la brasa is a Colombian recipe for braised flank steak. Argentina, Uruguay and Spain call flank steak vacío (“empty”). Flank steak, and is perfect for grilling, pan-searing, or broiling. The key to achieving a tender bite is the same – slice against the grain.
Cooking these sumptuous steaks is quite easy. Marinate them in your favourite blend of herbs and spices, then grill or pan-sear them for a few minutes on each side for that mouth-watering medium-rare finish. Alternatively, you can slow-cook them at a low temperature to tenderise the meat such as sous vide before finishing it off with a quick sear for a lovely crust. Either way, your taste buds will love it.
Let’s not forget stir frying. Both flank aka bavette steaks are exceptional candidates for a sizzling stir-fry with a medley of colourful veggies. They’ll soak up all those delightful flavours and make for an unforgettable meal.
So, what are you waiting for? Head on over to Windsor Quality Meats in Vancouver, where our friendly, knowledgeable staff can guide you through our delicious steak options. Grass-fed steaks, dry-aged, and Japanese A5 Wagyu are fan favourites. You’re in for a treat with our flank and bavette steaks – once you try them, you’ll wonder how you ever lived without these gastronomic gems.
