If you want to burn body fat?

Flank steak
Skirt steak
or a regular T-Bone steak?

I just had 3 strips of flank steak for lunch, it tastes really good. 3 strips is keeping it in moderation right?

The best steak to eat is one someone else pays for!

However, any good strip steak, or others with lower marbleing (sp?) is good. Steak DOES have more fat in it than a similar sized portion of other proteins (i.e., skinless chicken, turkey, etc.).

steak...................... :bow:

I believe the lowest fat cut of steak is top round. If you trim all the extra fat off, you are getting a fairly lean cut of steak. Of course it's not the greatest piece of meat, but it's still steak.



The best steak to eat is one someone else pays for!

However, any good strip steak, or others with lower marbleing (sp?) is good. Steak DOES have more fat in it than a similar sized portion of other proteins (i.e., skinless chicken, turkey, etc.).

steak...................... :bow:

Tenderloin! But at $20 per lb or more... :drool:

YO!! LIsten up! If you purchase a flank steak, PLEASE (just for me) don't cut with the grain. 90% of the time if you have a flank steak that has the texture of shoe leather its simply because someone CUT IT in the wrong direction after it was cooked. PLEASE PLEASE PLEASE cut it against the grain.

YO!! LIsten up! If you purchase a flank steak, PLEASE (just for me) don't cut with the grain. 90% of the time if you have a flank steak that has the texture of shoe leather its simply because someone CUT IT in the wrong direction after it was cooked. PLEASE PLEASE PLEASE cut it against the grain.
I always cut flank with the grain, but I make strips and turn it into beef jerky. Tastes incredible. :)

BUT -- your post is interesting and I know you know much more about cooking than I do (from your posts). I will try what you recommend! Thanks!

I always cut flank with the grain, but I make strips and turn it into beef jerky. Tastes incredible. :)

BUT -- your post is interesting and I know you know much more about cooking than I do (from your posts). I will try what you recommend! Thanks!
If you're makin' jerky with it it won't make much difference and in fact it might be better to cut with the grain.

When you cut flank steak (or nearly any other cut, but flank steaks show a MUCH more dramatic change than any other cut)..heres the deal (had to look this up and paraphrase..)...

Flank steak is the only steak cut that indcludes an entire large muscle. Most other steaks are cut across the muscle fibers, but the flank steak fibers run the full length of the steak. Since the flank steak is one of the less tender steaks, it should be cooked with moist heat (i.e. in a marinade on a grill, stove, or broiler rather than the dry heat of an oven).

I think the point is that most steaks are a combination of muscle fibers, fats, etc. but flank steak is ONE muscle...so with other steaks you can get away with cutting with the grain because you're cutting in to more than just the muscle and the other elements in the cut (tendons, fat) are what help it retain its melt-in-your-mouth texture.

Thanks for the further info Lemon! I usually grill or "hang" the jerky in a smoker. Sometimes I'll broil the flank (which is optimal because it sure saves time).

I'm definitely going to try your suggestion next time I buy flank. It's rare though, as flank can tend to be expensive.

Thanks again buddy!

Top sirloin is a good choice, as it's pretty lean and a good grilling/eating steak - it can get spendy though.

Top round, as mentioned, is lean, but not something I'd want to throw on a BBQ and eat a slab of. I use top round in simmering or stir-fry; slice it up thin and cook it quickly to medium, and it can be tender and tasty. Overcook it though, and it gets tough and chewy.

Skirt steak tastes fantastic but is quite fatty. I would not recommend eating it regularly. Unfortunately, it's the cut usually used in Carne Asada, so I'd stay away from that in restaurants, too. T bone is a bit leaner, but a good NY strip (a Tbone is NY strip on one side and tenderloin on the other) usually is well marbled - and marbled means fatty. Same with porterhouse (really just a large T-bone) and especially rib-eye/spencer steak (unfortunately, my favorite cut). As mentioned, you can usually tell by eye if beef is lean or not. The more white you see, the fattier it is.