ARCHAEOLOGY OF MEAT - flank steak (beef) - Chef's Mandala
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WHAT IS A FLANK STEAK Also known as a bavette or “bib”, this thin, long cut is among the harder working parts of the cow. It’s a leaner cut of meat with less marbling. So their texture will be tough but the meat itself is rich in flavor. Less expensive then many other cooked properly […]
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This flavorful, versatile cut of meat can be cooked quickly and to perfection in the oven, skillet, or on the grill. Slightly leaner than skirt steak,
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por adulto (o preço varia de acordo com o tamanho do grupo)
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