![]() ![]() On the other end of the spectrum, the Flank Steak is taken from a well-exercised part of the cow from the abdominal muscles or lower chest. (You’ll want to keep it on the medium-rare side to retain its tenderness). It is a well-marbled strip of meat that is perfect for grilling, lends itself well to marinades and is tender IFnot over-cooked. ![]() In the UK, it is called Butlers’ Steak, while Australians and New Zealanders know it as Oyster Blade Steak. In America, it is sold as Flat Iron Steak. This particular cut of meat has several names. (Oh my word – what a wonderful, tender hunk of meat the Flat Iron Steak turned out to be! Curious) Just a little research and I knew why – the Flat Iron Steak is cut from the shoulder, where we get our Chuck Cuts. I knew nothing about that particular cut of meat beyond its popularity and somewhat hefty price tag. Rather than buy more steak, we decided to use the Flat Iron Steak instead. (I had been seeing Flat Iron Steaks in the meat counter, and when they went on sale, I pick up one with no particular recipe in mind). When my hubby was checking the freezer, he pulled out a Flat Iron Steak that was about the right weight. The original recipe called for flank steak. The recipes are very similar, with only a few minor adjustments. This was inspired by a recipe for Asian Marinade Flank Steak that I picked up at way back in June 2013. In celebration of Asian-American Pacific Islander month, I have been on an Asian cooking kick. ![]()
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