I do that with Tritip always. Season heavily with my own dry rub at least a day in advance. Vac seal or just ziplok and squeeze all the air out. Works great for damn near anything. Camping, company, or carnivore fest.
Flank steak?
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You know, awhile back I bought a case of steaks from one of those refer units in the back of a pickup for a stupid low price. Anywho the case had Flat Iron Steaks, and I've never come across them. So by the look of of them, I pounded them out and fixed them as I posted earlier with the Flank.
Can anyone tell me more about the Flat Iron - not a hijack- but it seems to be a cut of meat from close to the area of the flank.
Thanks in advance, Jim
Can anyone tell me more about the Flat Iron - not a hijack- but it seems to be a cut of meat from close to the area of the flank.
Thanks in advance, Jim
Pinwheels, very good.
I'm not sure anything that needs so much dressing up still qualifies as a steak.
I dont dress them up that much. Strip of bacon and afew seasonings. Bamboo skewers. done
NorCalDoug
problems solved daily...
For those who need a video-how-to... Alton Brown's Skirt Steak on lump coal...
The method also works with flank steaks.
BUT...knowing that our laddie only deals with "gas" grills...your problem could simply be an issue of not wrapping the steaks in foil afterward to allow for some additional "steaming" to break down some of the connective tissues. Take a look at what Alton does for the skirt steaks and use the same method for the flanks.
Flank steaks can be really good...when prepared properly.
NorCalDoug
problems solved daily...
it's actually from the shoulder
http://en.wikipedia.org/wiki/Flat_iron_steak
in most cases, there's a tough section of sinew or something that runs right down the middle of them. just trim it out of the steaks before you throw them on the grill (or skillet). they're pretty tasty...and there's plenty of info on the web...so...
...not sure how much more I can contribute aside from saying that they're tasty enough. 
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- #27
I suppose it's possible to eat just about anything on a cow. Undoubtedly, some cuts are better than other, though.
So it boils down to a subjective compromise -as usual- between personal taste, grillings skills, and cost.
I may explore the flank steak option some more given you guys' useful feedback and my compulsion to experiment ad nauseam . But I doubt it'll be my cut of choice at the end of the day. I just don't see the compelling argument in favor.
For now, with limited experience, I have settled on US Prime Top Sirloin as my compromise of choice for grilling beef. ($8/lb at Costco and darn tasty
- but out of stock yesterday 
)
So it boils down to a subjective compromise -as usual- between personal taste, grillings skills, and cost.
I may explore the flank steak option some more given you guys' useful feedback and my compulsion to experiment ad nauseam
. But I doubt it'll be my cut of choice at the end of the day. I just don't see the compelling argument in favor.For now, with limited experience, I have settled on US Prime Top Sirloin as my compromise of choice for grilling beef. ($8/lb at Costco and darn tasty
- but out of stock yesterday )
NorCalDoug
problems solved daily...
top sirloin is always a good bet for good beefy flavor.
Dollar for dollar though, I'd pick a good choice grade rib-eye over a prime grade top sirloin any day of the week...but that's just my personal preference.
Dollar for dollar though, I'd pick a good choice grade rib-eye over a prime grade top sirloin any day of the week...but that's just my personal preference.
Sirloins are too tough for me, rib eyes are much better.
If you want a bargain rib eye substitute, try a chuck eye. They're usually about half the money but are tender and have good flavor.
NorCalDoug
problems solved daily...
when you say "top sirloin" are you talking about the New York strip (strip loin) or cuts labeled as "top sirloin"? both of these are good choices, IMO, but I love a good rib eye.
have you tried the "flap meat"? I'm not sure if your costco carries it, but it's very good as well. cook and serve it as you would skirt steak.
have you tried the "flap meat"? I'm not sure if your costco carries it, but it's very good as well. cook and serve it as you would skirt steak.
rusty_tlc
Dain Bramaged Member
No doubt Rib Eye is my favorite steak on the grill.
However we have been doing a lot more tenderloin and NY strip lately because of the lower fat content.
Tenderloin is great because even if you cook it medium well it's still tender and moist. Plus it has very little fat.
However we have been doing a lot more tenderloin and NY strip lately because of the lower fat content.
Tenderloin is great because even if you cook it medium well it's still tender and moist. Plus it has very little fat.
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- #33
I did mean literally USDA Prime *Top Sirloin*. From Costco. The least expensive of the 3 Prime-rated cuts my store usually has. The other 2 are New York Steak and Tenderloin I think. I don't remember seeing ribeye in Prime.
Not seen flap meat, but I imagine that if it's in the same category as flank and skirt steak, I'll probably like something more tender for a standalone piece of meat. Fajitas and all is a different story of course.
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Agree fully here. I'm a ribeye guy. Prefer a true DelMonico ribeye, but most don't know what this is... (first few cuts, 2"-4" ,of the ribeye, closest to the chuck eye. Only 2 or 3 of these per beef)
Anyhow, I like a ribeye over most beef cuts.
J
This ones always a hit here as my marinade,
3 cloves chopped garlic
1 tblspn Montreal steak season
1 tspn smoked paprika
1 tblspn Worcestershire
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
it marinates 2 lbs flank steak so adjust accordingly if you are doing way more meat , the red wine vinegar also "cooks" the meat so 1/2 hour to an hour tops as a marinade , HIGH heat , 2-3 minutes per side , rare to medium rare because anything else is just a glorified hamburger !
3 cloves chopped garlic
1 tblspn Montreal steak season
1 tspn smoked paprika
1 tblspn Worcestershire
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
it marinates 2 lbs flank steak so adjust accordingly if you are doing way more meat , the red wine vinegar also "cooks" the meat so 1/2 hour to an hour tops as a marinade , HIGH heat , 2-3 minutes per side , rare to medium rare because anything else is just a glorified hamburger !