Flank steak

Pork flank steak usually comes from the front of the shoulder, where the muscle is fairly coarse. It’s a very flavourful cut.

Did you know?

This cut is called bavette in French.
More uniform marbling (intramuscular fat) than in the rest of the shoulder makes this cut very tender.

Availability

Flank steak is usually sold plain or marinated at specialized butcher shops. It’s harder to find in grocery stores.

Cooking method	Instructions
On the stove	Heat some oil in a skillet set over high heat. Sear the flank steak (marinated) for about 5 minutes on each side for a well-browned exterior and pink interior. Place meat on a rack and cover with foil. Let stand for 5 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
In The Oven	Place oven rack in middle position and preheat oven to 200 ^oC (400 ^oF) Heat some oil in an oven-safe skillet set over medium-high heat. Sear meat for about 2 minutes on each side. Bake uncovered for 6–12 minutes for medium rare. Remove flank steak from oven and cover with foil. Let stand for 5 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
On the BBQ	Preheat BBQ to high. Sear steak about 3 minutes on each side, depending on the thickness. Remove steak from grill and cover with foil. Let sit for 5 minutes before serving. This resting period allows the meat to settle and the juices to be distributed throughout.

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