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Tonight's Flank
Comments
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Flank is a tasty and lean cut. Fortunately for fans of it, it's not too popular with regular folk!There's only a pound or two of flank per half beef. If more people liked it, I imagine the price could go through the roof.
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SickEyeDiaz said:Flank is a tasty and lean cut. Fortunately for fans of it, it's not too popular with regular folk!There's only a pound or two of flank per half beef. If more people liked it, I imagine the price could go through the roof.Packerland, Wisconsin
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^^^ I do custom meat cutting for a living, and by my estimates only one out of every 60 or so cows that we go through actually get a request for flank steak.Ironically, today is the first day I had to trim a flank for someone in at least two months. I throw that stuff into the trim pile day after day to get ground up into burgerX_X
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Flank is a great tasting cut, but it's tough unless thinly sliced. It is my favorite cut for stir frying. I slice it thin before putting it in the wok.Last month, I couldn't find any in the display case at the grocery store. I told the butcher that I had bought some last week. He said "so you're the one".)__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Man that looks so good. We love flank as well. Haven't had a chance to do it yet on the BGE but now I have to after you posted!!
Here is what we usually do with our flank (kind off a reverse sear process but wrapped):
- chop some onion and ginger into thin slices
- place the flank on foil
- season both side of the flank with salt and pepper
- before wrapping the flank in foil, lay some onion/ginger on both side
- Cook the steak until the IT reach your desired temp. (we like is raw so I usually take it out at 105-110.
- remove the flank and have a quick sear
- let it rest for a few minutes and slice it
- now take the 'juice' and cooked onion/ginger from the foil and spread it on the slices flankCheers!!
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love the flank, here's my secret recipe:
combine in ziplock, i use 2:
fresh juice from 6 lemons
1/4 to 1/2 bottle of soy sauce (big bottle)
2 green onions chopped
1/2 cup of dried thyme ( i get the plastic bags of it on the mexican isle, i use a whole bag)
1 cup of canola oil
marinate for at least 24 hours, 48 preferred
cook hot and fast, let rest, slice thin against the grain. caution: highly addictive
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SickEyeDiaz said:^^^ I do custom meat cutting for a living, and by my estimates only one out of every 60 or so cows that we go through actually get a request for flank steak.Ironically, today is the first day I had to trim a flank for someone in at least two months. I throw that stuff into the trim pile day after day to get ground up into burgerX_XReally interesting. If they only knew...Packerland, Wisconsin
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Village Idiot said:Last month, I couldn't find any in the display case at the grocery store. I told the butcher that I had bought some last week. He said "so you're the one".)Packerland, Wisconsin
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Tixunau said:
Here is what we usually do with our flank (kind off a reverse sear process but wrapped):
- chop some onion and ginger into thin slices
- place the flank on foil
- season both side of the flank with salt and pepper
- before wrapping the flank in foil, lay some onion/ginger on both side
- Cook the steak until the IT reach your desired temp. (we like is raw so I usually take it out at 105-110.
- remove the flank and have a quick sear
- let it rest for a few minutes and slice it
- now take the 'juice' and cooked onion/ginger from the foil and spread it on the slices flankCheers!!
mwraulst said:love the flank, here's my secret recipe:
combine in ziplock, i use 2:
fresh juice from 6 lemons
1/4 to 1/2 bottle of soy sauce (big bottle)
2 green onions chopped
1/2 cup of dried thyme ( i get the plastic bags of it on the mexican isle, i use a whole bag)
1 cup of canola oil
marinate for at least 24 hours, 48 preferred
cook hot and fast, let rest, slice thin against the grain. caution: highly addictive
Packerland, Wisconsin -
Somebody on here said they pounded flank before marinating it. Whoever that was speak up and all credit goes to you. I tried it last time and I'm sold so much tenderer than ever before. Love flank steak!
LBGEGo Dawgs! - Marietta, GA -
in the 1980s the Japanese discovered skirt steak and the price doubled. I started using flank for fajitas when skirt became scarce.
Cooking on an XL and Medium in Bethesda, MD. -
Flap steak is much better for fajitas than flank steak, IMHO.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Best fajita meat IMHO is hanger.
______________________________________________I love lamp.. -
mwraulst said:
love the flank, here's my secret recipe:
combine in ziplock, i use 2:
fresh juice from 6 lemons
1/4 to 1/2 bottle of soy sauce (big bottle)
2 green onions chopped
1/2 cup of dried thyme ( i get the plastic bags of it on the mexican isle, i use a whole bag)
1 cup of canola oil
marinate for at least 24 hours, 48 preferred
cook hot and fast, let rest, slice thin against the grain. caution: highly addictive
What surface are you grilling this on? Steel? Regular SS grate?I cook. I eat. I repeat. Thornville, Ohio
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