What is your FAVORITE flank steak

Hoss

Recepie????? I have a freezer full of em and wanna try a few that Ya'll REALLY like.

loco_engr

Sliced & pounded with a meat tenderizer:



Seasoned with something I can't recall right now :( :unsure:

walrusegger

I keep it relatively simple. Marinade in Mr. Yoshida...flank absorbs well, only about half hour or so is necessary. Take it out let it sit on a plate and give a generous coat of your fav rub, I like DP Red Eye Express.

Do a steak cook, sear the heck out of each side, shut it down and cook to 125-130 internal for rare-med rare and let rest. Cut against the grain on a bias...perfection. Sorry about the poor quality of the pic below.

Desert Oasis Woman

What cut is that?? Looks like a very small version of the Brazilian thing!
Gonna cook that in OKC?? Please

Desert Oasis Woman

OH, that's FLANK????? sure doesn't look like it :pinch:

RU Eggsperienced

I've been enjoying a marinade of soy sauce, fresh grated ginger, ground pepper, touch of sesame oil, garlic powder, bit of curry powder or tumeric. Sometimes I change it but that's the basic. I marinade for a while at least 3 hrs and I've done overnight too..

I'll hot tub, sear on my spider and CI grid to 125-130 and let sit for 10min slice agin the grain.

Other days I make my own version of italian dressing but with the acidic Vinegar I don't marinade more than a couple hrs..

Hoss

Looks MITEEFINE to me.THANKS!

Hoss

Thanks! I just happen to have all that stuff on hand.

Hoss

Looks like some pinwheels.DETAILS???! :huh:

elzbth

I've never prepared one, so please - create an out-of-this world meal, post plenty of pics (and the recipe) and make me drool... :laugh:

Wazoo

Marinate 24 hours and hit each side for about 10 minutes.

PattyO

Flank Steak Marinade

2 C cloudy orange French dressing
1/2 C lemon juice
3/4 C soy sauce
1/4 C Worcestershire sauce
1/4 C yellow mustard
1 clove crushed garlic or equivalent garlic pd.

Shake well. Cut very shallow X's in steak against the grain.
Marinate meat overnight in about 1/2 C of this sauce.
Refrigerate remaining sauce in a glass jar.
This is a good seasoning on burgers, either in the ground meat or as a BBQ sauce.
Also good as seasoning on leftover meat sliced thinly and sautéed.
Good for chicken BBQ too.

Village Idiot

I use flank steak for most Asian stir fry dishes that call for beef. Mongolian Beef, Peppersteak, Sukiyaki, etc. Sliced very thin, then stir fried, it is exceptionally tasteful and tender.

Also, Pacific Rim Flank Steak is fantastic. It won the International Beef Cooking Contest of 1997 using this relatively inexpensive cut of meat.

http://www.gourmetspot.com/recipeofweek43.htm

Hoss

Thanks!

Hoss

Thanks VI!

Hoss

K. thanks.

Hoss

I'll give it a shot!

Dimple's Mom

We love the pinwheel one. It's an old recipe from a pasadena junior league type of cookbook. It has sort of a teryaki flavor. Delish.

Beli

My amigo, of course the best is the one I'm invited to :laugh:

Hoss

Beli,you have a standing invitation here anytime!

Hoss

Thanks.

Beli

That would be good fun mi amigo, no doubt!!

Theophan

Back in the '60s when I'd never heard of Teriyaki or any other marinade, honestly, a girl I knew gave me her dad's recipe for flank steak and I loved it and have been using it ever since (I've updated it with fresh ginger instead of powder, and I added roasted sesame oil). It's just a home-made Teriyaki, really, but I love it and all of my family does. I never measure on this, so I'm guessing on the quantities:

1 cup tamari or Kikkoman soy sauce if no tamari, and I usually use low sodium
a "thumb" worth of grated peeled fresh ginger
1 or a few cloves of garlic crushed in a garlic press
1 tsp or so of dry mustard powder
1 Tb or more of honey
1 Tb Asian roasted sesame oil

I mix the honey with the tamari until it tastes a little sweet, then add the rest, marinate the steak at least several hours. I often marinate it overnight. Grill to medium-rare, slice thin on the diagonal. Simple, easy, really good.