Flank Steak Butchers Classic - John Davidsons

Flank Steak or Goose Skirt, often referred to but not to be confused with Bavette or Skirt Steak. This cut has long robust graining with, light marbling. Flank Steaks are always best cooked in as large a piece as possible to rare or med/rare with a good 10 minutes resting period before slicing into strips […]

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