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Flank steak, cut from the abdominal muscles of the cow, may be less well know than sirloin or fillet but given the right treatment as it is here in Martin Wishart's recipe, this cut of beef can be equally delicious. Steeped overnight in an Asian-inspired marinade using Thai fish sauce, the meat in this flank steak recipe is flavoured and tenderised so it can be cooked quickly on the barbecue
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