On Tuesday, December 27, 2011 11:57:50 PM UTC-7, spamtrap1888 wrote:
> On Dec 26, 8:22*am, (z z) wrote:
>
> > 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.
>
> Groceries in Chi-town used to sell flank steak for broiling: cut
> thinly against the grain; strips rolled horizontally into spirals,
> they cooked rapidly under the broiler. I would serve with steamed rice
> or mashed potatoes, and the vegetable of your choosing.

Never cared for it as steak. We used to make it into minute steak for our customers. It sold well but only because the price was right. As a "fried" steak it was tough, dry, and stringy.