"flanken" news and stories

Flanken, not to be confused with Franken, the senator from Minnesota, nor with flank steak, is one of those cuts of beef that you don't hear much about but that you should get to know, especially if you're on a budget. According to Melissa Clark, who wrote a story about flanken for the New York Times, it's "cut from the same part of the cow as the short ribs, but across rather than along the bones." If you don't cook it properly, it'll be tough, but after being marinated or braised (think pot roast), it's tender and delicious.

Boiled and served with a bit of horseradish in Austria, flanken was marinated then grilled in Clark's Asian-inspired recipe, shot by Andrew Scrivani, above. (See Kitchen Daily for another recipe for Asian-style grilled flanken.)

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Prosciutto, anchovy and onion pizza. Photo: Gio JL/Flickr

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