Flank steak (kg)
18,90€
/
Low stock
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Flank steak is cut from the flank of the beef — a transition area between the hindquarter and the forequarter. It is a muscle with long, pronounced fibres, intense flavour, and a texture that requires specific cooking and slicing techniques. It is widely used in Argentinian barbecue.
Benefits
- Intense and distinctive flavour — different from hindquarter cuts
- Unique gastronomic texture with veins
- Quick cooking — 3–4 minutes total on the grill
- Available whole or sliced into steaks
- Ideal for barbecue, fajitas, and sliced meat dishes
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2–3 minutes per side
- Recommended Method
- Grill or griddle to a high temperature. Slice at a 45º angle against the grain — essential for tenderness.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
