The underside of the abdomen is called the internode. This is the part directly below the sirloin and short loin. Steaks cut from this area are grainy any chewy. Therefore special cooking methods are used for flank steaks for their graininess and chewy nature reduction. But the cuts are quite favored for their strong flavor.
Adobo flank steaks can be cooked by dry heat methods such as grilling frying or pan-frying. They need a high heat for their striated muscle fibers are well made. they needed almost double the time it takes for the other steaks cooked. Flank steaks are very tasty when they are stuffed and fried or steamed. Before serving his flank steak thinly sliced and nicely decorated.
Flank steaks are less fattening than loin steaks. A ounce piece of flank steak will have . calories n. It contains about protein and .
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