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Old 11-29-2006, 05:55 PM   #1
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Flank steak and skirt

Hi,

I have had flank and skirt steak out in restaurants and it is delicious. So, I tried to make it at home and was terribly disappointed. I marinated it with a storebought brand (probably the first mistake) and then broiled it. I didn't like it and it was nothing like what I had out.

Does anyone make this? How? Thanks.
also, is this where I should post a question like this? or should it be in recipes?

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Old 11-29-2006, 06:15 PM   #2
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The key to food flank is making sure it is not over cooked and that it is sliced thinly across the grain. I normally grill it to medium rare and let it rest for a few minutes before carving.

As far as marinades, anything goes I guess. What store bought kind did you use?
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Old 11-29-2006, 06:22 PM   #3
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These are very tasty cuts. If you didn't like the taste of the marinade, try another, there are hundreds available. You could also make your own. Do a search for marinades on this site.

If your problem was that it was tough, That can also be addressed. If you like your steak more well done than medium, don't buy these cuts. They are very tough cuts. Cooking them more than medium makes that worse.

You can overcome this by cooking to no more than medium. Medium rare is even better. The other thing you can do is to slice thin slices across the grain. This is very important. The muscle fibers that make up this meat are very tough because these are hard working muscles. Your only hope is to cut across the grain to combat that toughness.
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Old 11-29-2006, 06:42 PM   #4
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As already emphasized, cut across the grain. And in THIN strips. This minimizes the muscle fiber length so it chews nicely.

thymeless
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Old 11-30-2006, 07:14 AM   #5
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And to say again, grill rare, slice on the diagonal very thin. Flank is tougher than skirt. Skirt has more flavor also. But they are both delicious when done right.
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Old 11-30-2006, 07:24 AM   #6
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The advice given so far is excellent.

My question, so that we can narrow it down for you, is what didn't you like about it when you made it at home? Was it too tough? Was the flover not what you wanted, etc.?
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Old 11-30-2006, 11:10 AM   #7
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IMO broiling isn't the best way to cook a steak like this indoors. I think it just takes too long and promotes tough meat.

I would suggest using a smoking hot cast iron skillet instead.
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Old 11-30-2006, 11:13 AM   #8
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do a search at foodtv's web site for a korean style flank steak with kimchi.

it is fantastic!!
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Old 11-30-2006, 11:15 AM   #9
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http://www.foodnetwork.com/food/reci...ml?rsrc=search

here it is. im usualy not fond of rachel ray...but this recipie is outta this world good!! (resisting the urge to say yum-o)
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Old 11-30-2006, 11:59 AM   #10
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Quote:
Originally Posted by mugsy27
do a search at foodtv's web site for a korean style flank steak with kimchi.

it is fantastic!!

Are you referring to Bulgogi?
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