A tasty cut of beef that hangs from the diaphragm of the cow along the plate, or lower belly. Because this muscle does very little work, it's extremely tender and packed with beef flavor.
It is perfect for marinating, and is wonderful to broil or grill. Best served rare / medium-rare. This cut of beef is great if you love artisan cuts and want to try cooking with a new kind of steak. In terms of flavor and texture, it is comparable to flank steak.
Cooking tips: High heat is key for these steaks! Place the steaks on the grill and cook for about two minutes on each side. Use a meat thermometer to ensure that your temperature is between 125 and 130℉. Once you reach that, remove them from the grill and let them rest for about 5-10 minutes.