Comments on: Flank Steak

By: Marketman

Marketman — Mon, 16 Jul 2007 13:07:45 +0000

Lori, I have only found it at Santis and the price is rather reasonable compared to their other cuts of beef. I am sure there is a local name for the same cut but I haven’t found it; besides, quality of beef locally often leaves something to be desired. Depending on your use, try “kalitiran,” a shank cut I think, it’s not flank, but it works for some recipes that need a long braise… I think I did a post on it; it’s in the archives…

By: Lori Michaelson

Lori Michaelson — Mon, 16 Jul 2007 12:17:27 +0000

I have been looking all over Manila for flank steak. Is Santi’s the only place that carries it? Is there a Filipino name for the cut that I am just not recognizing?

By: Marketman

Marketman — Sun, 03 Jul 2005 12:42:37 +0000

Actually, flank steak is incredibly tender and expecially so when cooked rare and cut on the bias as shown in the photos. It’s one of my favorite cuts of beef, so much flavor and good texture too. Easy to cook. I don’t know what they call it locally. I get mine at Santis and its one of their cheaper cuts of imported meat. A whole flank easily feeds six or more people.

By: Marta

Marta — Mon, 27 Jun 2005 10:31:30 +0000

The pictures look so yummy but isn’t flank steak a bit tough? What would be the local name of flank steak?