This is a tasty meat from the lower abdominal muscles.
Try it on the grill with balsamic vinegar, baked in wine or perhaps in a delicious winter stew.
And what about its preparation in the French Burgundian style!
Be inspired by our beef belly recipes, which will make its preparation a breeze for you!
Roasted beef belly in red wine
Red wine is great for making the perfect marinade, as its acidity helps tenderize the meat and gives it lots of flavor. The olive oil in the marinade, for a change, keeps the meat supple and juicy.
- approx. 1 kg of beef belly (flank steak)
For the marinade
- 1 cup Cabernet red wine
- 1/4 cup olive oil
- 2 shallots, roughly chopped
- juice of 1 lemon
- 1 tablespoon of chopped rosemary
- 1 tablespoon of chopped thyme
- salt and pepper to taste
- 700 g of potatoes
- 3 tablespoons of olive oil
- 2 teaspoons of salt
- 1/2 tsp pepper
- Place the meat in a bag and add the red wine, olive oil, lemon juice, coarsely chopped shallot, herbs, salt and pepper.
- Close the bag and shake it gently to mix all the ingredients well.
- Refrigerate for at least 6 hours, ideally overnight.
- Once the meat is marinated, line the tray with baking paper.
- Using tongs, remove the flank steak from the bag, gently wipe off any excess marinade, and place on a baking sheet.
- Brush the meat with oil, pepper and sear it on both sides, then brush it with the prepared marinade and put it in the oven heated to 65-70°C and cook it so that the cut meat is juicy, pink, but not completely cooked.
- Remove the finished flank steak from the oven, wrap it in foil and let it rest for 10 minutes before serving.
- Then cut the meat with a sharp knife at a 45° angle crosswise into thin slices and serve with baked potatoes and green vegetables.
- Wash the potatoes, cut them in half and place them in a large bowl.
- Drizzle with olive oil, salt and pepper.
- Spread the potatoes evenly on a baking sheet and bake in the oven at 200°C for 20-25 minutes.
Prepare a wine reduction for the flank steak. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped shallot and cook until soft (1-2 minutes). Add 1/2 cup wine and 1/2 cup beef stock, bring to a boil, and cook until thickened, about 5-10 minutes. Strain the mixture into a bowl and season with salt and honey to taste. Pour over flank steak.
Grilled beef flank steak
Try its unique treatment with balsamic vinegar.
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of balsamic vinegar
- 1 large clove of garlic
- 1/2 teaspoon thyme leaves
- beef navel (flank steak) weighing approx. 1.1 kg
- salt and freshly ground pepper to taste
- Blend the vinegar, oil, garlic and thyme into a smooth puree.
- Put the steak in a large glass or ceramic bowl, cover it with the resulting marinade and let it rest for 5 minutes.
- Heat up a grill pan.
- Season the steak with salt and pepper.
- Grill over low heat for about 8 minutes per side, until medium.
- Remove the steak from the pan and let it rest for 10 minutes.
- Slice the steak and serve immediately.
You can also make a perfect steak on the contact electric grill from our testing . See how it grills.
Winter beef belly stew
Goulash has found its fans all over the world and for a reason. Cook a luxurious version of it with beef navel meat.
- 4 tablespoons of vegetable oil
- 600 g beef belly (flank steak) cut into larger pieces
- 2 chopped onions
- 4 thinly sliced carrots
- 2 red peppers, thinly sliced
- 2 cups of red wine
- 2 cups canned tomatoes
- 4 cloves of pressed garlic
- 4 medium potatoes
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- fresh parsley
- yogurt (for serving)
- Heat the oil in a pan, add the chopped beef, cover it with a lid and cook for 20 minutes.
- Add onion, carrot and pepper.
- Add the red wine and bring to the boil.
- Cover with a lid and cook for 15 minutes.
- Add the canned tomatoes and garlic and stir for 1-2 minutes.
- Finally, put the potatoes in the sauce and season with salt, pepper, paprika and cumin.
- Cover with a lid and cook for 20 minutes.
- We serve the dish with parsley and yogurt!
Try other stews with us in ten different variations .
Discover similar tips
Flank steak with mushroom sauce
This modern beef belly recipe is simple and delicious…and the mushroom sauce is simply divine!
- 2 tablespoons of olive oil
- approx. 0.5 kg beef belly (flank steak)
- 2 tablespoons of butter
- 3 cups sliced mushrooms
- 1 whole shallot, diced
- 1 clove of pressed garlic
- 1 tablespoon of chopped rosemary
- beef broth
- Heat a tablespoon of oil in a pan.
- Add the beef and sear on both sides until the meat is well browned. It will take about 10 minutes to edit the medium.
- Remove the meat from the pan.
- Heat 1 tablespoon butter and remaining oil in a pan.
- Add mushrooms and cook, stirring occasionally, for 5 minutes or until tender.
- Add shallot, garlic and rosemary and stir for 30 seconds.
- Stir in the beef stock and remaining butter and cook until the butter has melted.
- Cut the beef crosswise into thin slices.
- Serve with mushroom sauce.
Get inspired by delicious mushroom sauce recipes .
Beef steak Burgundy style
Nothing beats a unique beef burgundy. And now imagine flank steaks in this arrangement. It’s worth it!
- 250 g diced pancetta
- olive oil
- 1 kg of beef belly (flank steak) cut into large cubes
- 1 finely chopped Spanish onion
- 5 large carrots, cut into thick slices
- 3 cloves of pressed garlic
- 2 tablespoons of flour
- ½ cup of red beer
- 750 ml of red wine from Burgundy
- 2 large bay leaves
- 1 tablespoon of fresh thyme
- 1 tablespoon of tomato paste with herbs
- 1 – 2 cups of beef broth
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 350 g of peeled pearl onions
- 225 g of smaller white mushrooms
- a handful of finely chopped parsley + for decoration
- salt and freshly ground pepper
- Preheat the oven to 230°C.
- Place the pancetta and a little olive oil in a medium-hot enameled cast-iron pan (non-stick).
- Cook for 3-4 minutes to brown pancetta and render off excess fat.
- Remove the pancetta from the pan with an ice-cold spoon (to retain the fat) and set aside in a bowl.
- In the same pan, fry the meat, always in smaller portions, for 5-6 minutes, until it is golden brown on all sides.
- Season with salt and pepper and add oil as needed.
- Set the meat aside on a plate.
- Add the onion, carrot and a little olive oil to the pan, then cook, stirring, for 2 to 3 minutes.
- Add the garlic and continue to cook for another 2 minutes.
- Return the beef to the pan and dust with flour.
- Stir until the meat is coated, then transfer the mixture to a baking tray, place in the oven and bake for 5 minutes.
- Stir and bake for another 5 minutes.
- Reduce the oven temperature to 160°C, remove the baking tray and pour over the red beer.
- Scrape the bottom thoroughly to get all the flavors!
- Add the wine, bay leaf, thyme, tomato paste, pancetta, then enough beef stock to cover the meat.
- Season with salt and pepper and mix well.
- Cover and place in the oven.
- Bake for 1 hour 40 minutes, stirring occasionally.
- About 20 minutes before the end of cooking, heat a large pan.
- Add the butter and olive oil and stir to melt.
- When the butter begins to bubble, add the mushrooms and onions, season with salt and pepper.
- Fry for 4 to 5 minutes to brown the mushrooms.
- Remove from heat, add fresh parsley and stir.
- Add to the baking dish, mix and bake for another 15-20 minutes.
- Serve with rice and garnish with fresh parsley!
Why beef navel?
Beef belly (flank steak) is a unique way to enjoy quality beef without breaking the bank. At the same time, it is a delicious piece of beef with a strong flavor, although it is sometimes unjustifiably neglected.
It has an intense, delicate taste and its preparation is very quick and simple. It is prepared whole rather than cut into individual steaks. It contains almost no fat, but if you learn how to prepare it correctly, it can be a real delicacy on your table.
We hope you enjoy it at least as much as we do!
Let us know how your beef belly recipes turned out in the comments. We would appreciate your feedback!