"z z" > wrote in message
...
(snipped a bunch of stuff)

> I like my steaks rare. Usually I tell the waiter I want my steak to
> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.
>

Flank steak is absolutely fantastic. And of course it doesn't have fat on
it. It's from the flank of the cow. Look up marinades. Then grill or
broil it to med-rare in the middle and slice it thinly against the grain.
You won't regret it. Hint: pineapple juice + teriyaki sauce with minced
garlic and a drizzle of olive oil makes an excellent beginning marinade for
flank steak.

Jill