Broiled Beef Flank – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Broiled Beef Flank
Category: Beef Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 382.99g, 1 steak

Intro: A flank steak is cut from the abdominal area of the cow, near the bag legs. This results in a long and flat cut of meat that is usually quite tough, that’s why people prefer to use cooking methods like broiling which will keep it nice and moist and make it easier to eat. It is also often marinated to add some flavour to it, and broiled flank is often referred to as a London Broil, although the origin of that name is not known because it is not a term used in London!

To serve it you then cut across the grain to make small steaks which are moist and tasty, then cook yourself some nice potatoes along with some asparagus, mushrooms and a salad, use the pan juices and marinade to make a nice sauce, and then serve to the delight of your dinner guests!

Footnotes:

None

Source:

These nutrition facts for broiled beef flank were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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