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Some flatiron steaks, like the one on the right, have a tough streak running down the middle.
It's harder to see after the steak is cooked.
To ensure that every slice is tender, cut away that tough streak before serving.
Butchering a Strip Loin
Trimming a Strip Steak
Preparing Strip Steaks
Resting and Salting Beef
Preparing Skirt Steak
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A link to the following lesson will be included in the email:Preparing Flat Iron Steaks