« back to encyclopedia search results
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.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
Reviews / Comments ( 4 out of 5 average rating)
Add your review
Mon 23rd November 2015 by nog otton
What did you like about the Encyclopedia Entry?
it is precise and to the point,the steak is cut across the grain and can be eaten hot or cold ,it can have fantastic flavour and can be very tender.must be cooked very quickly enjoy.( its also reasonably cheap and underrated too)
Report this review