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A cheaper cut of beef popular in France, coming from the area we know as skirt or flank. It's strong on flavour, but weak on tenderness, so needs to be fried/grilled rare (or thereabouts), or it will become tough.
Tenderising with a meat hammer will help, but shouldn't be overdone, or you'll lose valuable juices and hence flavour.
An overnight soak in a little olive oil will do the trick, if you have time.