Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind beef fajitas plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness. French butchers call the cut bavette, which means “bib”. Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas.

It can be grilled, pan-fried, broiled, or braised for increased tenderness. This meat-related article is a stub. You can help Wikipedia by expanding it. My sister, Laurie, served these yummy fajitas on a hot summer night, Linere Silloway explains from East Charleston, Vermont. They’re the best I’ve ever tasted.

Enchiladas couldn’t be simpler with this tasty oven version. Soft Flour Tortillas and topped with red enchilada sauce and cheese. Easy oven enchiladas will become your go-to for getting dinner on the table during busy weeknights without skipping on flavor. 3 to 4 minutes, stirring frequently, until thickened. Spread 1 heaping tablespoonful refried beans evenly down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish.

Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with pico de gallo and crema. Want a little more heat in your baked beef enchiladas?