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Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. French butchers call it bavette, which means "bib". In Brazil, it is called fraldinha and vazio in Rio Grande do Sul. The cut is common in Colombia, where they call it sobrebarriga ; sobrebarriga a la brasa is a Colombian recipe for braised flank steak. Argentina, Uruguay, and Spain call flank steak vacío.
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