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Which beef is best sub for flank?

I'm making a red curry with noodles. It calls for flank steak, but thanks to our meat CSA, we have ranch, bavette and flatiron steak in the freezer. Does anyone know which would be the best alternative? This is the recipe: http://www.epicurious.com...


asked by jocelyng 29 days ago
6 answers 187 views
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Leith Devine

Leith is a trusted home cook.

added 29 days ago

I'd use the bavette...it's flap meat so it's almost the same as flank steak. Good luck!

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added 29 days ago

Totally agree.

Depending on whether you are slicing the meat before cooking or after this bit may be unnecessary: I've found that its easier to thinly slice flap meat after grilling/cooking if it rests maybe 10minutes longer than usual for beef (so more like 30mins).

7124ef9e 8cee 4d7c 8ab8 fa611e8ce383  jocelyn 2006
added 29 days ago

Thanks! It gets sliced after (against the grain), so I'll wait longer.

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added 29 days ago


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added 29 days ago

Bavette is just another name for flank steak, this would be the choice.

Flatiron is a totally different cut from the opposite side of the steer; it is a shoulder cut. Sure, it might given decent end results for this recipe, but since you have bavette in the freezer, use that.

If you feel like it, you can also verify with your meat CSA operators. My guess is that someone has asked them a similar question before.

7124ef9e 8cee 4d7c 8ab8 fa611e8ce383  jocelyn 2006
added 28 days ago

Thanks for the suggestion to contact them directly. They concurred that Bavette is the way to go.

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