Swiss Steak with Tomato Gravy | America's Test Kitchen
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Pan-Seared Flank Steak with Mustard-Chive Butter | America's Test Kitchen
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To pan-sear a thick-cut steak, we turned to a cast-iron skillet since its heat-retention properties are ideal for a perfect sear. | America's Test Kitchen
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Steak tips can be packaged as whole steaks, cubes, or strips. They are cut from sirloin flap meat, the area on the bottom sirloin of the cow near the flank. Here is a quick guide on the best way to cook them. | America's Test Kitchen
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Steak tips can be packaged as whole steaks, cubes, or strips. Th…
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