"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-05-2017, 08:11 PM   #1
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,126
Question about Flank Steak

I have three sauces I use for chicken (teriyaki, hoisin, and balsamic BBQ sauces) and when I make chicken breasts in any of these sauces, I simply put the chicken in a glass baking dish and pour the sauce over them. The chicken bakes done, the sauce caramelizes, and I usually end up with a delicious meal.

Well, now I have another recipe that calls for flank steak and grilling. I don't have a grill, so I was wondering if I can put the steak in a glass dish like I do the chicken, pour the sauce over it, and bake the steak. The sauce has molasses in it, so I think it will caramelize the same way.

The thing is, I've never heard of anyone cooking beef this way. I've heard of sous vide, but I don't think this is exactly a sous vide.

Does anyone think this is going to work?
__________________

__________________

------------------------
I cook because my pots and pans are the closest thing to a chemistry experiment that I have. So far I haven't blown up the kitchen!
rodentraiser is offline   Reply With Quote
Old 10-05-2017, 08:53 PM   #2
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 7,286
Hi, RR. I wouldn't bake it in a glass dish in the oven. Do you have a metal broiler pan and a broiler setting in your oven? Flank steak is delicious and best cooked at high heat to med rare. Thinly sliced, you'll have some awesome fixin's for tacos, fajitas, and sammies. Yum.
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 10-05-2017, 09:09 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,742
Quote:
Originally Posted by Cheryl J View Post
Hi, RR. I wouldn't bake it in a glass dish in the oven. Do you have a metal broiler pan and a broiler setting in your oven? Flank steak is delicious and best cooked at high heat to med rare. Thinly sliced, you'll have some awesome fixin's for tacos, fajitas, and sammies. Yum.
This! Hot and fast to medium rare. Otherwise, you'll have delicious shoe leather.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-05-2017, 09:09 PM   #4
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 5,674
I would cook the steak in a cast iron pan until desired doneness (three minutes per side for medium rare), then slather it with the sauce and put it under the broiler for a couple of minutes until the sauce is bubbly.
__________________
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 10-05-2017, 09:12 PM   #5
Head Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 1,428
Yep, hot and fast to medium rare. The broiler should work fine. Don't bake it.

Cd
__________________
I'll just flip this omelet, and... I'm having scrambled eggs.
caseydog is offline   Reply With Quote
Old 10-05-2017, 09:49 PM   #6
Head Chef
 
rodentraiser's Avatar
 
Join Date: Jan 2016
Location: Puget Sound, WA
Posts: 1,126
I have a wire rack that I can put over a cookie sheet. So maybe that's the way to go. I think I'll cook it the way Sir Loin suggests. Hmm...I guess that means I'm going to have to simmer that sauce after the steak has marinated in it until it thickens up then. That's what the recipe calls for anyway.

Thank you, everyone!!! Maybe I won't be eating sauced up tennis shoe after all.
__________________

------------------------
I cook because my pots and pans are the closest thing to a chemistry experiment that I have. So far I haven't blown up the kitchen!
rodentraiser is offline   Reply With Quote
Old 10-06-2017, 12:58 AM   #7
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 2,198
I've never cooked up a flank steak whole. I usually cut it up into pieces and marinate it before broiling. I'd like to tho.
__________________
Caslon is offline   Reply With Quote
Old 10-06-2017, 10:26 AM   #8
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 5,674
Quote:
Originally Posted by rodentraiser View Post
Hmm...I guess that means I'm going to have to simmer that sauce after the steak has marinated in it until it thickens up then.
PLEASE DON'T DO THAT!

Set aside about 1/4 to 1/2 cup of the sauce before marinating the steak. Discard the marinade and use the reserved sauce as the basting sauce.
__________________
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 10-06-2017, 11:34 AM   #9
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,347
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
PLEASE DON'T DO THAT!

Set aside about 1/4 to 1/2 cup of the sauce before marinating the steak. Discard the marinade and use the reserved sauce as the basting sauce.
As long as the marinade is cooked well afterward (which is what RR says 2 posts above yours), there is no problem with using what the meat was soaked in. My impression from the OP is that it is a serving sauce, not a basting sauce.

That said I would try to make the sauce in the same pan you cook the steak in to deglaze and get all of that good fond flavor in the sauce.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 10-06-2017, 11:38 AM   #10
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,525
Simmer that sucker in some beef stock until it will shred and make some Ropa Vieja or Vaca Frita!
__________________

__________________
If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote
Reply

Tags
steak

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:55 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.