Broiled skirt steak

Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is broiled skirt steak for its bold flavor and chewiness. French butchers call the cut bavette, which means “bib”.

Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. This meat-related article is a stub. You can help Wikipedia by expanding it. In the gastronomy of the 19th century the steak for Chateaubriand could be cut from the sirloin, and served with a reduced sauce named Chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. A common practice in naming dishes is to name them after an individual. For example, the sandwich — two slices of bread with something between — was named after John Montagu, 4th Earl of Sandwich.

There are several stories about what the original dish was. Dishes are often invented by famous chefs. 1870s at its introduction to the English, the term was transferred to the steak or cut of meat itself. Steak originally called filet de bœuf was now served as Chateaubriand. Montmireil originally roasted the Chateaubriand between two lesser cuts of meat.

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