Flank steak?

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.

e9999

e9999

Gotta get out there...
Moderator
Joined
Sep 20, 2003
Threads
1,085
Messages
19,108
Location
US
so my wife keeps on buying Flank Steak for me to grill for some reason I don't understand. Must be a childhoold trauma or something... :)
I'm not seeing it. Seems awfully tough and stringy to me even grilled rare. Yea, yea, cut it across the grain and all that, but still doesn't seem to hold a candle to Top Sirloin etc IME.
Are there easy ways to salvage this cut for grilling -aside from 20 days papain marinades and the like-?
 
No trick to it. Season as you like. High heat. Serve rare to med-rare. It's just the nature of the cut that it's gonna be more fibrous but that doesn't mean it has to be really tough. BJOWETT might be right - find better cuts - but also don't expect it to be texturally like any other cut.

Definitely cut against the grain, but maybe try it both cutting straight down and angling 45 degrees or more next time.

--john
 
could be of course, since my experience is limited, but I kinda doubt that this was poor quality meat. I suspect it's more the nature of the beast (!).

Yes, I cut them at a 45, across, thin. Helps a bit but not what I'd call tender.
 
bjowett said:
I'll add that in the past I have purchased some flank steaks at the market... they sound exactly as you describe... Complete waste. If you get a decent one, you will know it.
Click to expand...

OK, won't give up on them quite yet, then.

I'll come clean and admit the last one at least has been from Costco, not the local butcher (if there is even one left in town...)
 
Don't give up--
Flank is kinda like Skirt steak(or Fajitas as they are known). Needs a flash fire-not too long, and yea-across the grain. Have you ever tried a good number of whacks with a meat mallet?(works great for veal, and I 've had some luck tenderizing flank this way--don't cook it that often, though) A Vinegar marinade is also a good tenderizer.
 
Last edited:
You need an acid-based marinade. Lemon juice, lime juice, vinegar, whatever.
 
Flank steak rocks for certain things. Fajitas when marinated with lime. Or butterfly and stuff with caramelized onions and bleu cheese. Cut across the grain is the most important thing when dealing with skirt or flank steak.
 
I do like it in Fajitas and asian types of food, allright. But maybe it is just not the kind of meat you beg to grill and eat by itself like a filet mignon eh? Anybody does that and is happy with it?
 
Now that you mention it no. If I'm having a steak, it will be a rib eye. Flank (and skirt) I've always marinated with something, hot grill, let rest and slice thin across the grain. I use it in various Asian, and Hispanic style dishes, a few other things (sandwiches) but never on its own
 
Someone else may have a method of grilling flank steak but the only way I know to cook it is like any other cut of meat with a lot of connective tissue. Long cooking time at low heat. My favorite is rolled stuffed flank steak.
 
OK, this is one of the family favorites. Costco flank steak, usually purchased in a 2 pack. I will vac seal each in their own bag, and freeze flat. Thaw out when ready, and before cutting open the bag, I start the tenderizing process, no meat mallet, just a fist while flat on the counter. The steak will grow in diameter, and you can feel the thicker spots, try to get it all even. After you think it is right, open bag and start cutting/ removing fat and other conective tissue. Now I think this next step is a key, remove the thin clear membrane on each side (or as much as you can).
All of this sounds like alot of prep work, but once you have done it afew times, it will only take you about 1 to 1 1/2 beers to accomplish.
I put the steak in a large cassarole dish and coat with Taco Seasoning, extra Cumin, garlic powder, onion powder, chilli powder, and maybe chilpotle powder. Rub in the spices, and a bunch of chopped cilantro top & bottom, and the juice of 1 or 2 limes. Let set for at least 2 hrs, and then coat with EVOO.
I will get my Kingsford rolling and let the coals burn down quite a bit, as where I can get a quick sear, and move the meat to the other side of the grill, throw on some Oak Wiskey Barrel chips, and close up the grill.
Serve with re-fried beans, hot buttered tortillias, mex rice, salsa, and maybe some sauted oninos/bellpeppers/jalapinos
Forgive all the spelling errors
-Jim
PS, I have let this set over night also befor grilling:beer:
 
I love this recipe! I think the timing thing is perfect.
 
have done that with Tri Tip before going on a camping trip. also this is suppost to be good for a fast marinade.
 
You must log in or register to reply here.

Users who are viewing this thread

Total: 1 (members: 0, guests: 1)

Share this page

Back
Top Bottom