Skirt steaks are not to be confused with flank steaks because they are near the sirloin and shank.
The work was composed of 50 pounds of raw flank steaks sewn together, and hung on a hanger.
Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks.
The cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as chuck, round steak, and occasionally flank steak.
The dress is stitch together from 50-60 pounds of raw flank steak and must be constructed anew each time it is shown.
Flank steak is best when it has a bright red color.
Flank steak was chosen as the material to use, with the meat coming from his family butcher.
Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor.
