In flour's place are ground nuts, even bread crumbs. I 've drawn a blank and can't think of a cake made without either whole eggs, egg whites or egg yolks. Perhaps another visitor to the site can. Asks Ada from Mission Beach, Ca. My solution to this problem is to trim the fat well, and eat smaller portions of T-bones and porterhouse steaks, the cuts I feel have the most flavor and still a tender texture.
Flavor comes from muscles that do a lot of work, therefore are less tender, and from the fat.
Round steak and sirloin are leaner cuts than T-bone or porterhouse, but aren't so tender. I do like tenderloin, which is very tender and lower in fat, but also low in flavor. I rub Dijon mustard and herbs on tenderloins for flavor before I cook them to solve the flavor problem. Overkneading toughens the dough. Chilling the dough for 30 minutes to one hour before cutting the biscuits out helps, too.