Originally Posted by buckytom
the flank steak should be fine.
btw, i thought the two hour rule was only for already cooked food, and maybe a little longer with foods not as susceptible to pathogen growth, such as acidic foods, etc..
It is quoted for both I believe but there is some safety factor in there. It used to be 4 hours, but takes into account the fact that the times are accumulative and that most of us can't really know what may have taken place before we bought our food. For example 2 hours in the danger zone at the store and two hours at home.
I agree that prepared food is more dangerous and is associated with far more food outbreaks.