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Flank steak thrives in a stir-fry, because the ingredients are cooked quickly over high heat. Here, the meat is joined by green beans, ginger matchsticks, and a thick, glossy sauce flavored with ...
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak ...
Steak. Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.
Flank or abdomen. The flank portion lies behind the belly. ... The eye of round roast or steak, top round roast or steak, bottom round roast or steak, and sirloin tip side steak are extra-lean ...
Flank speed. Flank speed is an American nautical term referring to a ship 's true maximum speed but it is not equivalent to the term full speed ahead. Usually, flank speed is reserved for situations in which a ship finds itself in imminent danger, such as coming under attack by aircraft. Flank speed is very demanding of fuel and often ...
choline. vitamin B-12. “In just one 3-ounce (oz.) cooked serving, you’re getting 10 essential nutrients, including about half your daily value for protein,” White says. White went ahead and ...
Ground beef, including meatballs, sausages, and burgers, should reach an internal cooking temperature of 160°F (70°C). Steak and veal should be cooked to at least 145°F (65°C) (6, 11). Ground ...
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