Butcher’s cut prized for deep, beefy flavor, this long, flat steak comes from the cow’s diaphragm. Slightly firmer than tenderloin, it shines when grilled or pan-seared to medium-rare. Chefs love its rich taste, while home cooks appreciate its affordability. Perfect for steak frites, tacos, or hearty salads, it rewards those seeking bold, juicy texture without breaking the bank.
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