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Old 02-10-2006, 07:32 PM   #11
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Yeah if you rub the spices on and let it sit overnight then they should really penetrate. You don't need to be gentle either. Give the meat a good massage with the spices. 24 hours is a good amount of time to let them get deep into the meat.
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Old 02-10-2006, 07:48 PM   #12
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Amen GB / Phil

I literally beat the steak as it is marinating. It is such an awesome recipe and I always make extra. The more you work the marinade and massage the meat, the better it gets. Your harwork will show in this recipe.

Phil, as for an entree, yes it works great. I usually make a zesty batch of spanish rice or some jalapeno pinto beans to go with it. The extra or leftovers is great for later.... sliced up on a ceasar salad or just by itself. This is one of my favorite recipes and is usually on the menu at least once a month.
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Old 02-10-2006, 07:58 PM   #13
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Old 02-10-2006, 09:12 PM   #14
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Glad things worked out for you.... sound like my kinda guy! One that can cook! I do all the cooking in my house, so I don't know what it is like to come home to a home cooked meal unless it is out of a box!!
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Old 02-15-2006, 11:59 AM   #15
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[quote=Phil]
Quote:
Originally Posted by sattie
...Do you actually serve this like you would, say, a rib eye? I mean, I've never heard of a skirt steak as the entre. ...
Phil:

Flank steak does well as an entree. It doesn't have to be an ingredient in a Mexican dish.

BTW, flank and skirt steaks are different but similar cuts. Skirt steak is more suitable for things like fajitas.
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Old 02-15-2006, 12:06 PM   #16
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Thanks

[quote=Andy M.]
Quote:
Originally Posted by Phil

Phil:

Flank steak does well as an entree. It doesn't have to be an ingredient in a Mexican dish.

BTW, flank and skirt steaks are different but similar cuts. Skirt steak is more suitable for things like fajitas.
Good to know. I know that many restaurants that serve beef fajitas are usually tough, and I didn't catch the flank and skirt differances. Seems that some of the cooking shows have said flank or skirt, but don't really go into detail. I'm gettin' smarter, I hope.
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Old 02-15-2006, 12:08 PM   #17
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You are baiting me...

Quote:
Originally Posted by sattie
I literally beat the steak as it is marinating. It is such an awesome recipe and I always make extra. The more you work the marinade and massage the meat, the better it gets. Your harwork will show in this recipe.

Phil, as for an entree, yes it works great. I usually make a zesty batch of spanish rice or some jalapeno pinto beans to go with it. The extra or leftovers is great for later.... sliced up on a ceasar salad or just by itself. This is one of my favorite recipes and is usually on the menu at least once a month.
I only live 30 miles from you. You might see me at your door. All I have to do is follow my nose
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Old 02-15-2006, 12:08 PM   #18
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While flank and skirt are different, they can be substituted in a lot of recipes. Not all the time, but sometimes.
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Old 02-21-2006, 02:08 PM   #19
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I only live 30 miles from you. You might see me at your door. All I have to do is follow my nose
Come on over! I am sure we can whip up all kinds of good food!!!
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Old 02-21-2006, 02:34 PM   #20
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Quote:
Originally Posted by Dina
Flank is a tough piece of meat so you might want to marinade it for 24 hours before you cook it and then of course, cut it against the grain. If you need marinading recipes, I'll be glad to post them here or PM them to you.
Here here, Dina. I agree. It can be one tough piece of meat. Wanted to make a braciole, but think it will just turn out tough and a long cooking time with the filling. I do watch for the sales, and bury it in onion/mushroom soup dry mix and smothered with onions and serve with mashed taters & veggies. I have put it in a slow cooker, and added lots of garlic, but it will shrink up. Be sure to trim the fat and you might want to sear it first. Oh yeah, it's also sold under the name of London Broil.
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