The texture of the flank steak is comparable to that of its sibling, the sirloin steak. It is also found in the abdomen, just like her. Its fibers are longer but tighter than those of a sirloin steak, making it tougher but no less delicious. Some people even like flank steak. ** Buying Tips Count 150 to 180 g of flank steak per person. ** Conservation tips When sold in UVC (consumer sales unit), the flank steak can be stored in the section cooler in the refrigerator for 2 to 3 days well wrapped in its original packaging or according to the DLC (best before date) on the package when sold in UVC (consumer sales unit). ** Cooking Tips The flank steak is usually served pan-fried or grilled. In order for it to be cooked in a pan, it must come into touch with an extremely hot fatty material. It's critical to grab the surface and caramelize the fluids so that the meat retains as much juice as possible. The flavor of the flank steak of horse flesh is enhanced when eaten rare; the cooking time varies depending on the thickness of the piece and the taste of each individual, ranging from 1 to 3 minutes. The flank steak, simply pan-fried and salted, peppered, and covered in its own cooking fluids, is adequate on its own. Also, don't cook the flank steak straight from the fridge; let it come to room temperature first to avoid a thermal shock during cooking, which might constrict the muscle fibers and stiffen the flesh. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.