13 pages, PDF format, from the FIRE&FOOD magazines
Language: German

Contents:
We take a closer look at the myth of flank steak. According to the American classification, flank steak refers to a portion of the belly flap of beef. According to the French classification, it is called bavette de flanchet. It is cut from the thin part – the belly flap – below the beef fillet and weighs approximately 750 to 1000 grams. In this e-dossier, master butcher Philipp Sontag shares his butchery knowledge of flank steak. He demonstrates step by step the expert cut used to separate the piece during butchering and offers valuable preparation tips. Martin Seibold has conjured up the perfect grilled dishes, including "Flank Tataki" and "Flank Chili Cheese." Just reading them will make your mouth water. In recent years, many BBQ professionals have taken on this delicious cut in FIRE&FOOD. This e-dossier includes a recipe for "Rolled Flank Steak with Goat Cheese, Honey, and Walnuts" by Christina Becher and a "Morning Glory Flank Steak" from the wok by Thomas Eriksson-Fröhlich. We'll show you a 4-step guide for a Dutch butcher's knot, which you should master to make the perfect "Chimichurri Roulade." This and other recipes from Friedhelm Kluge and Ralph de Kok await you in this FIRE&FOOD e-dossier.