Long and thin but full of flavour, flank steak, popular in Asia and South America, is an underrated cut of beef in New Zealand.
With very little fat and from a part of the animal that does a lot of work (the abdomen), flank can be tough if not treated right. Marinating can help to tenderise and ensuring you don’t over-cook is also essential. Cutting across the grain is another trick to give you a flavourful, tender steak dish that is easy on the pocket.
