Flank steak is a traditional UK cut, but has recently become more popular again due to the rise of the influence of Argentinian barbecues where it is known as Matambre.
It is a relatively long and flat taken from the abdominal muscles in underbelly of the animal. The grain (muscle fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow. We cut across the grain to ensure the meat is tender.
Full of flavour, with a great combination of juicy meat and succulent fat, fantastic for the grill or, in true Argentinian style, the barbecue!
The French cuts Bavette and Flanchet are also taken from the flank, as is the Brazilian Fraldinha.