Dry Aged Flank Steak – Tangen Draw
Por um escritor misterioso
Last updated 20 setembro 2024
This flavorful, versatile cut of meat can be cooked quickly and to perfection in the oven, skillet, or on the grill. Slightly leaner than skirt steak, flank steak is so easy to prepare that it’s an ideal staple for favorites like steak salad, fajitas, and stir-fry. We love it for its ability to retain tenderness and for its delicious taste when cooked over high heat. Simple enough to be an everyday protein, but with the depth and complexity of flavor only found in grass-finished and dry aged beef. Whichever cooking method you prefer, slice it thinly against the grain for best results. Portions: We recommend a serving size of .375 lbs per individual, as it optimally provides a gratifying dining experience while promoting a sense of balance and moderation. Alternatively, for individuals with a greater appetite, we propose an .5 lbs
Vanilla Garlic: May 2011
Food & Home Magazine - Summer 2010 by Food & Home Magazine - Issuu
Easy The Cutting Board Diaries
BEEF COLLECTION – Tangen Draw
Also known as the hanging tender, hanger steak is sometimes called a “butcher’s steak” because butchers would keep this richly flavorful, tender cut
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