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Flank steak
Long, thin and fibrous, this boneless cut of beef comes from the animal's lower hindquarters. It's usually tenderised 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. See also beef.
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- Part of Speech: noun
- Synonym(s):
- Blossary:
- Industry/Domain: Culinary arts
- Category: Cooking
- Company: Barrons Educational Series
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