![]() ![]() ![]() Salt and pepper it liberally and throw it into a cast iron skillet or under a broiler until medium-rare. Voila!Ĭalled the “hanging tender” by some old-school butchers and onglet by the French, this is one cut you might actually find on a steakhouse menu, as bistros have long preferred it as the perfect cut for steak frites.īecause the cut is growing in popularity and there’s only one hanger steak per cow, its price is rising in the butcher’s case accordingly. All you need to do is cut perpendicular to them. In fact, if you’ve ever wondered what “slice against the grain” or “slice across the grain” means in a recipe, flank steak provides the perfect tutorial: its muscle structure is evident, the long lines stretching down the cut. The secret to a tender flank is to slice it super thin. Like skirt steak, flank steak takes to marinades like a fat kid to fries, but also lends itself to simple grilling. Unlike the fatty-ish skirt steak, the flank is super lean on its own without too much trimming, but needs a little work to make it tender. The flank steak lies on the belly close to the hind legs of the cow. It’s a loooong piece of meat, though–the usual pound and a half is a few feet long–so portion it out and freeze what you won’t be marinating for a quick stir-fry when you need it. Skirt steak is the traditional cut for fajitas, and it’s a great way to acquaint yourself with this cut if you haven’t yet sampled its flavorful charms. ![]()
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