Flank

Quite a large but thin piece of meat located around the stomach; as in asado, it has layers of fat. It consists of various, relatively small in size internal muscles, the best culinary qualities, among them are the muscles of the inner part of Pashin, the muscles adjacent to the inner part of the skeleton. Despite the fact that the steaks from the fleshy part of the diaphragm are cut coarse-grained structure, they contain very little fat and have excellent taste if cooked over an open fire or pan, without leading to complete frying. In order for the meat to be fully cooked, it must be simmered for a long time. The third type of steak from the fleshy part of the diaphragm is sometimes called “butcher’s steak”.