Quote:
Originally Posted by vash
while i understand exactly what you mean, i may have to disagree (in this case). "crap" steak is great. but depends on the application. for example, the lowly flank steak, seared rare, sliced thin against the grain, would make better fajitas or quesadillas than say a filet. flank steak has more beef flavor than a filet or the ribeye. the fat in a ribeye makes it superior as a stand alone steak.
i love cows.
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You best not be calling flank steak lowly.