What is Beef Flank Steak?
Flank steak is a cut of beef from the lower abdomen of cattle. The texture is fibrous and often served in thin slices. Flank steak has an excellent savory and meaty flavor. When broiled, the top browns and lends an extra layer of sought after flavor to the flank steak, while the inside is usually pink. Flank steak is often served as the centerpiece of a meal, or as the main ingredient of a dish.
What does Beef Flank Steak Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
Ingredients
...Flank steak is a cut of beef from the lower abdomen of cattle. The texture is fibrous and the color is a red tone when raw. Flank steak can be served raw as tartare, though it is commonly cooked before consuming.
...Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.