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Jewish Recipes --> Jewish Cooking Terms / Dictionary --> Cuts of Beef

The flank steak is a beef steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil a misnomer, as the dish did not originate in London at all. The popularity of London Broil has driven up the price of flank steak over the past few decades, but it is still one of the most affordable steaks on the market. It is substantially tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising.

The cut of meat traditionally used is flank steak, which is a large section of lean muscle. Because the muscle fibers run the entire length of the cut, the meat can be tough if not tenderized via scoring, pounding, or marinating.

Sept 2005 - 2014 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods