flank steak

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Long, thin and fibrous, this boneless cut of BEEF comes from the animal's lower hindquarters. It's usually tenderized by marinating, then broiled or grilled whole. In the case of London broil, the flank steak is cut and cooked in large pieces, then thinly sliced across the grain.

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Irene

Sep. 24, 2009 9:29 am

Is "skirt" steak the same name as flank steak?

Frankie..

Oct. 17, 2009 6:44 pm

No Skirt steaks are embeded in a fibrous tissue that drys out,and has to be peeled away to make the skirt steaks available and etable,they are getting to be a desired cut of meat,used to be a poor mans cut of meat,but has become a common item on some menu`s.The flank steak is considered a step or two above the skirt meat,the flank steak is a portion of the meat that helps retain the stomach and innards kept within it`s part of stomach cavaties. both are quite good if fixed properly

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