Marinated Flank Steak

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Flank steak is a very popular cut of beef in the States but you will probably never see it here in your Migro or Coop. The flank steak is a cut of beef from the abdominal muscle of the cow and it’s relatively long and flat. Although it is extremely flavorful, it is one of the tougher cuts of meats which explains why it’s not a very common cut here in Switzerland. The great part about this cut being considered ‘less desirable’ here is that you can get it for a bargain price. We’ve paid between 20 and 30 francs per kilo whereas Rindsfilet is currently 112 francs per kilo.

Flank steak can be identified by the characteristic grain of the meat. These long, stringy muscle fibers in the flank steak can be tough, which is why it’s important to break them down either through slow, moist cooking or marinating (we like to marinate ours and then cook it hot and fast on the grill). Finally, so that the meat isn’t too chewy, it’s important to slice flank steak across this grain, not alongside it.

What’s it called in German and where do I get it?

It’s called “Leistenfleisch” in German or “Bavette” in French. We get ours from the fabulous butcher in Fällanden. Herr Eigenmann gets all of his beef from the local farmers in Maur and Forch. You can even special order exotic things like bison from him and Susan raves about his lamb burgers. You have to plan ahead if you want some flank steak because the meat has to hang for 2 weeks before it’s butchered into cuts of beef. We order several kilos at once so we can keep some in the freezer.

Recipe

• 4 cloves of garlic, finely chopped
• 1 Tablespoon grated fresh ginger
• 1/2 Cup of Tamari Sauce (we use the kind from Migro with the green label—it’s gluten free but does contain a small amount of soy) OR you can use coconut aminos
• 1 Tablespoon bio/organic honey
• 2 Tablespoons of Gin

This makes enough marinade for 1 kg of meat. Marinate your flank steak overnight or for a few hours before grilling. Skip the pre-marinated meat at the butcher counter and make your own so you have control over the ingredients. This particular marinade is also excellent on salmon, shrimp and chicken.

En Guete!

Coconut aminos are a gluten free and soy free replacement for Soy and Tamari sauce. Sadly, I have never been able to find it here or in Germany but have brought it back from the States with me to try.

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