However, remember that foods that are high in Vitamin D and calcium, such as dairy products, can also be high in saturated fat and trans fat. Make sure to choose low-fat or fat-free options to reduce your risk of developing high cholesterol and heart disease.
Flat Iron steak is not flank steak. It comes from the shoulder clod of the cow, also known as the chuck, and it was only recently âdiscoveredâ as a separate steak. It has a tough membrane attached to it, so in the past it was simply ground into hamburger or it remained with the chuck in the form of a roast.
November 05, 2015. What these two beef cuts share in common is that they come from the underside of the cow, but they both have distinctly different tastes and textures. Flank is the leanest of the two. It's a good all-purpose beef cut, suitable for grilling, roasting, broiling, or sautÃ©ing. But because it's so lean, it can be dry and tough if overcooked or sliced too thicklyâit's important to cook flank to no more than medium and slice it very thinly against the grain. Skirt steak is often used in Mexican fajitas. It's much more coarsely grained than flank and quite a bit fattier as well, but that extra marbling gives the meat a lovely richness when grilled hot and fast over a blazing fire or seared in a cast-iron pan (it's a thinner cut than the other two, so it needs high temps to get a delicious crust outside without overcooking it inside).