With grilling season in full swing, I've been cooking a lot of flank steak. A few times now, I've found a large vein (I'm guessing) in the middle of the steak. I also feel like I saw one in someone's flank steak pic on this site somewhere... so I don't think it's just me. Since I grill mine to medium rare, it's been kind of yucky... bloody, actually. I'm just not sure how to cook the steak how I like it while avoiding a yucky, bloody vein. ?? How do I avoid this?
Community member em-i-lis cooks from Amanda & Merrill's new book
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