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US Flank Steak

EggSimonEggSimon Posts: 422
edited 4:21PM in EggHead Forum
Hello to all,

never cooked a Flank so far. Today I changed this:

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Comments

  • Capt FrankCapt Frank Posts: 2,578
    Looks terriffic, how did the heavy salting work out?

    Anything else on it?
  • EggSimonEggSimon Posts: 422
    Capt. Frank wrote:
    Looks terriffic, how did the heavy salting work out?

    Anything else on it?

    nothing else on it.

    There is nothing wrong with heavy salting, cause the coarse salt doesn´t stick very well on the meat.
    Most of it will fell down.
  • GrumpaGrumpa Posts: 861
    Great looking cook and that side looks fantastic as well. Any chance for a recipe? ;)
  • Great cut of meat. I like the salt crusting - underused approach. I bet that sucker was FULL of flavor!
  • Man, does that ever look good!! I love flank, but never tried it on the Egg. Gonna change that in the near future.
  • Little StevenLittle Steven Posts: 28,817
    EggSimon,

    Looks great! Sometime try it a little warmer ;)

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=907475&catid=1

    Steve

    Steve 

    Caledon, ON

     

  • I cook a lot of flank steak - Looks great!!

    I've been marinating mine...lately it has been a asian one - soy sauce, fresh grated ginger, lime zest, garlic, cilantro and some curry powder (or tumeric), maybe some sesame oil mixed in.... mix it in a ziploc with the flank steak for a number of hours (or overnight). oh yeah!
  • GrumpsGrumps Posts: 182
    Great looking cook! What is that side item? Is it some type of salad?
  • EggSimonEggSimon Posts: 422
    Grumps wrote:
    Great looking cook! What is that side item? Is it some type of salad?

    yes, its a lattice. With some sheep cheese and bacon cubes.
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