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Making the Most of Flank Steak

Tasty cut is tough customer

Fine Cooking Issue 01
Photos: Faith Echtermeyer; Illustration: Leigh Rondano
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This flank steak primer explains why this not-so-tender cut now costs as much as loin steaks. The flavor, grain, and imposters are covered, as well as strategies for achieving tenderness. Quick and satisfying recipes whet your appetite for Grilled Miso-marinated Flank Steak Salad, or Carpaccio of Beef of Marinated Cepes and Shaved Parmesan, or Paillard of Flank Steak. Marinades, sauces, and cooking tips will add to your flank steak repertoire.


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