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Old 02-08-2005, 04:12 PM   #1
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Flank Steak

Ok....I've never used this cut of meat but am told it can be tough and the trick is to cut it on the bias. The plus side is its suppose to be cheap in cost.

What recipes have you prepared using this cut of meat?

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Old 02-08-2005, 04:43 PM   #2
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This can be an appetizer but VERY easily a main course

1/4 cup olive oil
2/3 cup sherry vinegar
3/4 cup fresh parsley, chopped
3 tablespoons fresh oregano, chopped
3 tablespoon fresh lemon juice
6 large cloves garlic, chopped
1 flank steak, 1 1/2 - 1 3/4 lb.
Salt & freshly ground pepper

You can make this in a bowl and add the meat to it but I made it in a bowl and marinated the meat in a large freezer zip lock bag. Either way, add the olive oil, vinegar, sherry, cilantro, oregano, lemon juice, garlic, and some salt in pepper into a bowl and stir it together.

Remove about 1/3 of the mixture and reserve for adding at the end.
Add the flank steak and the remaining mixture to a zip lock bag and refrigerate for several hours. About 3 hours would be great but 2 will do. Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It's always better to grill meat at room temperature.

Grill the meat directly over the heat for about 6-7 minutes on each side or broil on broiler pan about 5 1/2 inches away from heat for 5 minutes per side. Or grill for about 5 minutes per side turning the meat over only once. If the meat looks like it is cooking too fast and is starting to burn, just move it over to a cooler spot on the grill. I brushed a little of the marinade on the steak before turning over.

Remove the steak from the grill/broiler pan, slice it across the grain into 1/4 inch wide pieces, plate it, and top it with the reserved Chimichurri sauce.

This is a meat that is more tender when it is rare to medium rare.
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Old 02-08-2005, 04:45 PM   #3
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Or....

1 lb lean flank steak, trimmed of all visable fat
3 tablespoons red wine vinegar
1 1/2 tablespoons soy sauce
2 teaspoons dry mustard
1 teaspoon chili powder
2 teaspoons honey
1/4 teaspoon pepper
1 clove garlic, crushed
1/4 cup plain nonfat yogurt
2 teaspoons Dijon mustard
vegetable cooking spray


Score steak diagonally across the grain at 1" intervals on both sides (in a diamond pattern), and place in a heavy duty zip-top plastic bag.
Combine vinegar with next 6 ingredients, and pour evenly over meat.
Seal bag and shake until steak is well coated, and marinate in refrigerator overnight, turning bag occasionally.

In a small bowl, combine yogurt with mustard, cover and chill 30 minutes.

Remove steak from marinade, reserving 2 tbsp marinade.

Coat a broiler pan with cooking spray, and place steak on the rack.
Broil 5 1/2" from heat, with door partially open, 5 minutes on each side or to desired doneness, basting frequently with marinade.

Slice steak diagonally across the grain into 1/4" thick slices and serve with mustard sauce.
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Old 02-09-2005, 06:53 AM   #4
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Yes, you cut across the grain into thin slices . Also, it should not be allowed to overcook or you'll think you're eating your sneakers or loafers or something leathery.

Elf's recipes look very good, think I'll make the second one soon.
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Old 02-09-2005, 08:18 AM   #5
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Sizz...do you have a jaccard meat tenderizer???

http://www.hartlandproduce.com/48-bl...Ci1390090.html

They are very easy to use, and tenderize flank steaks well.

My favorite marinade for a flank steak:

2c Worcestershire Sauce

2c Italian Dressing

1c Grated Parmesan

3t Crushed Roasted Garlic

1/2 c Red Wine Vinegar

1/2 c Sugar

1 T Seasoning Salt

1 T Crushed Red Pepper
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Old 02-09-2005, 08:49 AM   #6
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think I got this recipe from a Tyler Florence show. Also have to say flank steak used to be inexpensive, but wouldn't call it that anymore!

Soy-Marinated Flank Steaks

serves 4

1 flank steak
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 teaspoon sugar
Freshly ground pepper

Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1 steak may be slightly thicker).
In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
Remove the steak from the marinade and pat dry with paper towels.

Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare.
Set aside on a cutting board for 5 minutes.

Cut the steak against the grain, on an angle, into very thin slices.
Arrange the slices on a warmed platter or plates. Serve.

(I use a re-sealable plastic bag and marinate overnight)

Good Luck!
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Old 02-09-2005, 10:04 AM   #7
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No Erik I don't have one of those........I have a hammer though not really a hammer but one of those tenderizer mallets those things are fun.

So maybe the trick is to marinate it so that it will break down and the meat won't be tough.

I go to the market this week and am planning on buying some and trying out your recipes and ideas.

Thanks everyone I knew I could count on you guys!
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Old 02-09-2005, 11:28 AM   #8
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There are a few ways to make a tough cut of meat tender:

Marinate in acid
mechically tenderize by pounding or cubing
Long, slow, cooking times with moist heat to break down the connective tissues, such as braising, smoking, simmering, etc.
-or- Do not cook the meat completely done. In the case of flank steak, medium.
Cut the meat across the grain into thin slices.

On another note, I like to make fajitas with flank steak. I marinate mine, plus cut it thinly against the grain.
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Old 02-09-2005, 12:14 PM   #9
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AllenMI........I love fajitas..........what do you marinate your meat in for this?
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Old 02-10-2005, 05:26 AM   #10
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Wasabi's marinade looks great. I'm copying it as we speak (er, type) :)
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