Flank steak (Bavette)
The small, thin, tasty and quick-cooking flank steak is cut from the flank primal. It is ideal for marinating and outdoor grilling.
Marinate or dry-rub with spices, and refrigerate for up to 2 days, if desired. Make shallow crisscross cuts on both sides of the meat to keep it from curling up.
Grill, broil or pan-sear over high heat , 4 to 5 min. a side for rare to medium rare. Like other coarse-textured meats, flank should be cooked to no more than medium-rare.
Flavor: cumin, garlic, ginger, oregano, salsa sauce, sesame oil, soy sauce