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flank steak

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  • flank steak

    I just bought some for dinner tonight and was wondering if anyone had any suggestions as to how to prepare/season/cook this. Thanks in advance!

  • #2
    Make sure you cut the meat against the grain to ensure tenderness. I like to cube mine and make shish kabobs. I also prepare a chimichuri sauce to drizzle over the kabobs. I use Tony Chacheres seasoning. You can use, sea salt, cayenne, and garlic powder to substitute. Grill to med rare for maximum tenderness.

    Chimichuri Sauce -
    Fresh Spinach
    Garlic Cloves
    Lime Juice
    Olive Oil
    Sea Salt
    Teaspoon of Vinegar
    Mix all ingredients in food processor or blender except olive oil
    When well blended, add olive oil and pulse twice.
    sigpicGustofson on Health - " I eat bacon, a whole damn plate!"


    • #3
      Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
      My Latest Journal


      • #4
        Flank is tasty but lean and can get tough. Cook it super-quick over very high heat, slice thinly across the grain and serve with some kind of spicy seasoning or sauce.
        If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least and this (personal fave):


        • #5
          Tony Chacheres seasoning.
          A man after my own heart

          You can use, sea salt, cayenne, and garlic powder to substitute
          No substitutions, not needed. It's a staple. I'm from LA as well.


          • #6
            Look up "Ropa Vieja" - a Cuban staple. One version:

            Cook the flank steak in a pressure cooker with about a cup or so of beef broth for 35-40 minutes. This will tenderize it well.
            Alternate method - simmer on top of the stove for an hour or two until very tender.
            Reserve the liquid and put the cooked meat in the fridge to cool it down.

            Meanwhile, saute minced garlic, chopped onions, chopped bell peppers in butter until soft.
            Add a can of tomato puree or a couple of tomatoes chopped up. Simmer for a few minutes. I add a splash of red wine vinegar at this poing.
            Add a little reserved liquid if too dry.

            Cut the cooled down steak into 1 1/2 inch wide strips accross the grain and then shred the meat with your hands.
            Add to the saute and blend together. Add reserved liquid as needed .

            Spice with cumin, salt, pepper to taste. I like to add chopped green olives (the kind stuffed with pimento).
            Drizzle with olive oil. Eat.


            • #7
              Thanks for all the great ideas! I thought you were suppose to cut flank steak against the grain, not across it? Maybe I'm just dreaming this.


              • #8
                Isn't against the grain the same as across it?

                I think with any tougher cut of meat, you always want to cut it in a way that ends up with short fibers (I would phrase that as across the grain). If it's a tough meat and you cut in the direction of the grain, you're going to keep the long tough fibers, which could be like eating string.

                Zone diet on and off for several years....worked, but too much focus on exact meal composition
                Primal since July 2010...skinniest I've ever been and the least stressed about food