I don't know about you, but normally when I think of flank steak I think of a dry,
tough piece of meat.
Cooking it any longer will result in
a tougher piece of meat!
Not exact matches
Using the dull knife provided, I sawed into the sheep's face to cut off a
tough and somewhat rubbery
piece of gray
meat.
Without it, you're left with a
piece of tough, chewy
meat.