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  1. #1
    JoanieL's Avatar
    JoanieL is offline Senior Member
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    Flank Steak Questions

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    I found a good price for grass fed flank steak but I have to buy a lot of it to get the price.

    Does it work well in a lot of recipes? Do you use it often? Anything I should know about it (too lean, too fatty, etc.)?

    Thanx in advance for any tips and info!

  2. #2
    magicmerl's Avatar
    magicmerl is offline Senior Member
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    We think it's awesome at our house. We always slow-cook it, and with different marinades it's a completely different meal each time.
    Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

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  3. #3
    cori93437's Avatar
    cori93437 is offline Senior Member
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    I like it... but not so much as skirt.
    Its lean, but in a good beefy way.

    I NEVER slow cook it. I prefer it marinated then grilled fast and hot to the rare side. Anything in the medium to rare range would be fine IMO. As it's a lean cut I wouldn't ever want it cooked any more than that. And I don't consider it "roast" (as in long braise) worthy because of it's lack of connective tissue. Other lean roasts that I do, such as large round roasts, I also cook med-rare.

    Be sure to slice it across the grain... the fibers are long and thick/stringy on this cut. If you don't cut across the grain you find it awful to chew. But it's great if sliced properly just like skirt.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
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    And that's why I'm here eating HFLC Primal/Paleo.


  4. #4
    JoanieL's Avatar
    JoanieL is offline Senior Member
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    Cool! You both told me just what I need to know. Thank you.

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