Flank Steak
Flank steak is a lean, flat cut of beef taken from the lower chest or abdominal muscles of the cow. It’s known for its robust flavor and fibrous texture, which benefits from marinating before cooking.
A personal favorite is to marinade in Teriyaki over night and then grill over a hot fire until 135 degrees internal. Let it rest a few minutes and then thinly slice against the grain.
Flank steak is a lean, flat cut of beef taken from the lower chest or abdominal muscles of the cow. It’s known for its robust flavor and fibrous texture, which benefits from marinating before cooking.
A personal favorite is to marinade in Teriyaki over night and then grill over a hot fire until 135 degrees internal. Let it rest a few minutes and then thinly slice against the grain.
Flank steak is a lean, flat cut of beef taken from the lower chest or abdominal muscles of the cow. It’s known for its robust flavor and fibrous texture, which benefits from marinating before cooking.
A personal favorite is to marinade in Teriyaki over night and then grill over a hot fire until 135 degrees internal. Let it rest a few minutes and then thinly slice against the grain.