Flank Steak Questions page

[JoanieL]

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!

[magicmerl]

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.

[cori93437]

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.

[JoanieL]

Cool! You both told me just what I need to know. Thank you.