If you are going to use Flank meat as a steak you need to ensure that you buy the best possible beef from a supplier that hangs the meat for a mimium of 4 weeks to help develop flavour and improve the texture of this fibrous cut of meat. I buy my meat from an award winning farm in salisbury, wiltshire called the traditional beef company www.traditional-beef.co.uk I would not recommend trying this recipe with meat just bought from a supermarket or cheap butcher as the meat will still be tough and chewy. Hope this helps
Was this review helpful?
3 users found this review helpful
If you are going to use Flank meat as a steak you need to ensure that you buy the best...