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Old 04-20-2011, 06:44 PM   #31
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Location: California
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I'm having flanks for dinner.
Salt and pepper and cooked on the stovetop with some onions. Paired with rice and beans and some tortillas, yummy.

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Old 04-20-2011, 10:54 PM   #32
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Originally Posted by jennyema View Post
I don't think a thin cut works for a premium cut of steak. Difficult to properly cook it.

When porterhouses and NY strips are cut thin it makes me mad.
You're sorta right in that regard as you really have to time the cooking just right. A matter of 30 seconds and medium rare becomes medium (with thin cuts). I still prefer it as I'm downsizing my meats and upping the other parts of meals.

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