Beef Flank Steak

The long, triangular-shaped muscle from the fibrous underside of a flank of beef. A traditional preparation is marinated, broiled rare and sliced thin against the grain of the beef (London Broil is a misnomer, as the dish did not originate in London). Flank steaks, along with sirloin steaks, have a robust, beefy flavor, but they are substantially tougher. Thus, they are generally marinated or cooked using a moist method such as braising. They also can be rolled and stuffed, then baked in the oven or cooked in a crock pot. 

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