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Stir-fried pepper steak is a most colorful and flavorful dish

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By Norm Harding, Reporter

Lean and boneless, a flank steak is one of only two steaks cut from the underside of a steer, the other being a skirt steak. A thin, oblong-cut mingled with tough meat fibers, a flank steak is loaded with great flavors and responds well to marinades and to high-heat cooking, if only for a brief amount of time.
It’s best when eaten medium-rare, so be sure to take it off the heat while it’s still rare and allow it to set for a few minutes to retain its juices. For maximum “chewability,” flank steak should be cut into thin slices across the grain.


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P.O. Box 2558, Shallotte, NC 28459
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