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Directions. Place steak on a cutting board and pat dry. Using a fork, poke holes all over meat, 10 to 15 on each side. Transfer to a large resealable plastic bag. In a small bowl, whisk brown ...
In Canada. In parts of central Canada, a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers will wrap the flank steak around a concoction of seasoned and ground or tenderized flank steak. Others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil.
Beef Wellington, sliced. Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in prosciutto, or dry-cured ham to retain its moisture and prevent it from becoming soggy.
Flank steak is used in dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the ...
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Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [ 1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...
Other inexpensive cuts that do well on a grill include flat iron steak and London broil, although the latter is fairly tough and definitely requires a marinade, preferably overnight. Andrey ...