Flank Steak

[Shane R]

This cut is not so popular anymore. I've been using it often recently because I constantly find it marked down 30-50%.

It takes marinade very well. It also grills nicely. It can be rolled and turned into pinwheels. Or, if your knife skills are good, butterflied and turned into a very elegant stuffed roast. It also makes wonderful chili meat if you have a grinder at home. If you slice it thin it is wonderful in Asian recipes that call for strips of beef.

There are 2 keys to preparing flank: don't cook it well done (unless you've sliced it thin) and it must be sliced across the grain (thinner is better).

 

[Maria Billingsley]

This cut is not so popular anymore. I've been using it often recently because I constantly find it marked down 30-50%.

It takes marinade very well. It also grills nicely. It can be stuffed and turned into pinwheels. Or, if your knife skills are good, butterflied and turned into a very elegant stuffed roast. It also makes wonderful chili meat if you have a grinder at home. If you slice it thin it is wonderful in Asian recipes that call for strips of beef.

There are 2 keys to preparing flank: don't cook it well done (unless you've sliced it thin) and it must be sliced across the grain (thinner is better).

There is a Cuban recipe if your interested.

 

[Shane R]

Absolutely. The more I experiment with the cut the more I enjoy it.

 

[Michie]

It’s very popular here with the Latino community.

 

[Clare73]

It’s very popular here with the Latino community.

It is excellent when generously marinated in soy sauce for several hours and grilled, then sliced thinly at a 45-degree angle, for some width (not thickness) in the slice.

It's expensive where I live.

 

[Shane R]

Regular price is typically $10.99/lb at the stores that bother to stock it. It's usually sold vacuum packed as a primal. Harris Teeter sells it cut. I never buy it at full price as I can nearly always find it marked down 30-50%.

 

[splish- splash]

@Maria Billingsley! I don't mind trying out Cuban food. A good pal of mine likes eating out at this cuban restaurant. The place is built and looks like a big church from the outside. She seems to go there quite a lot with the fam. So the staff, must be doing something right .

 

[splish- splash]

This cut is not so popular anymore. I've been using it often recently because I constantly find it marked down 30-50%.

It takes marinade very well. It also grills nicely. It can be rolled and turned into pinwheels. Or, if your knife skills are good, butterflied and turned into a very elegant stuffed roast. It also makes wonderful chili meat if you have a grinder at home. If you slice it thin it is wonderful in Asian recipes that call for strips of beef.

There are 2 keys to preparing flank: don't cook it well done (unless you've sliced it thin) and it must be sliced across the grain (thinner is better).

This cut is not so popular anymore. I've been using it often recently because I constantly find it marked down 30-50%.

It takes marinade very well. It also grills nicely. It can be rolled and turned into pinwheels. Or, if your knife skills are good, butterflied and turned into a very elegant stuffed roast. It also makes wonderful chili meat if you have a grinder at home. If you slice it thin it is wonderful in Asian recipes that call for strips of beef.

There are 2 keys to preparing flank: don't cook it well done (unless you've sliced it thin) and it must be sliced across the grain (thinner is better).

Or maybe grind it into minced meat & make some sort of a beef keema.

 

[Shane R]

I was looking through my stocks of frozen food for a pack of ribs today and I kept finding pieces of flank steak. I've probably got 5 or 6 pounds of the stuff stashed away. I'm going to prepare some of it two different ways for a little supper I am hosting Friday evening. I'll marinate some and dry rub some, then grill both on my Akorn.

 

[Clare73]

I was looking through my stocks of frozen food for a pack of ribs today and I kept finding pieces of flank steak. I've probably got 5 or 6 pounds of the stuff stashed away. I'm going to prepare some of it two different ways for a little supper I am hosting Friday evening. I'll marinate some and dry rub some, then grill both on my Akorn.

Ummm. . .when's dinner?

 

[Shane R]

Ummm. . .when's dinner?

Friday, around 7. My friends will bring the bread and some sides. I might make mashed potatoes though.

 

[Clare73]

Friday, around 7. My friends will bring the bread and some sides. I might make mashed potatoes though.

Need some wine? Arranging my flight as we speak!

 

[Shane R]

Need some wine? Arranging my flight as we speak!

We vint some excellent wines here in Virginia. There are at least 3 distinct climates for growing the grapes too, each producing a different terroire. The Eastern shore tends to produce wines that are somewhat thin for their style. The coastal regions out to about I-95 produce very traditional and slightly sweet wines. The mountains are great for robust reds and dessert wine styles that need a bit of frost on the grape to concentrate the flavor and sugar. I drank a very special wine by Mountain Rose Vineyards -a winery which reclaimed an old coal strip mine- at my wedding which was called Autumn Gold; it is made from the very last harvest of the year, after the vineyard has been hit with a chill if not a frost and has a delicate flavor of honey with some floral notes. I try to acquire a bottle or two every year to remind me of that day but I was not successful last year.