Effects of Photochemical Smog. Photochemical smog's effects cause damage to the respiratory system and environmental systems with the release of nitrogen oxide (NO), ozone and volatile organic compounds (VOCs). These effects are worse when the sun is highest because the pollutants react with it.
This cut is called a flank steak because it literally comes from the flank of the cow â its side, below the ribs. It's a fairly wide and thin cut; it's only 1 to 1 1/2 inches at its thickest and it becomes even thinner toward one end.
A good rule of thumb is to let the internal temperature of your meat drop to a couple of degrees below the maximum cooking temperature. So if you cooked your flank steak to 130Â°F for medium-rare, you should let it rest until it drops to 128Â°F before slicing. For a flank steak, this takes 5 to 10 minutes. As for slicing it, we're lucky on this frontâa flank steak has a distinct grain, making it very easy for us to properly orient a knife for carving.