Flank Meat on Stake

Our beef flank is a cut of meat located in the lateral region of the back section of the cow, between the ribs and hip. It has a triangle shape with a thick portion and a thinner one. On one side the skin cooks to crunchy perfection that will be a delight to everyone to eat. Like our unique cross rack, this item is our catering signature.
Very tender, with coarse salt and a pleasant almond taste.
Cooking time: slow cooking at steady fire from 5 to 6 hours with hard wood commonly almond. The meat will be cooked with just the heat from the fire.