My favorite meal of all

xiphoid007 · January 2015

Have you ever considered doing a reverse sear? You could get it a little closer to medium for those afraid of raw (a little rare, even for me) but still beautifully pink in the center.

I've used reverse sear for thicker steaks and even full beef filets with great results.

RRP · January 2015

xiphoid007 said:

Have you ever considered doing a reverse sear? You could get it a little closer to medium for those afraid of raw (a little rare, even for me) but still beautifully pink in the center.

I've used reverse sear for thicker steaks and even full beef filets with great results.

I'm a big fan of reverse searing, but not with a thin flank steak. Trust me I learned a long time ago with this piece it can become tough in a hurry and therefore I like the quick, hot sear and be done with it. Thankfully my wife loves it this way as well.

NCEggSmoker · January 2015

mmmmm flank steak. One of my very favorites (to steal a line from @SGH). One of the beefiest tasting steaks available.

Mojo marinated for fajitas. asian style with soy, ginger, garlic, green onions or just S&P. Always awesome.

SGH · January 2015

fljoemon said:
Can you please post a link from where you purchased the knife ..

Here is where I buy the big breakers from. This link should (I hope) take you straight to the Victorinox 10" granton edge breaker. It's about half price if you get it without the granton edge.

http://www.katom.com/037-40634.html

RRP · January 2015

SGH said:

fljoemon said:
Can you please post a link from where you purchased the knife ..

Here is where I buy the big breakers from. This link should (I hope) take you straight to the Victorinox 10" granton edge breaker. http://www.katom.com/037-40634.html

yeah, that's the site - I knew that $70 price at Amazon was high and I just paid $55.

Sookie · January 2015

Jeremiah said:

That's a serious piece of meat! I've never wanted flank steak. Till now.

Flank steak is awesome. We marinade it in mole, jalapeno, cumin and other spices in a vacuum sealer overnight, then grill it similar to Ron's. Seared and rare. Steak taco's for the win.

bboulier · January 2015

Looks delicious. I usually reserve flank steak for stir frying. Very tasty beef when prepared properly.

RRP · January 2015

Jeremiah said:

That's a serious piece of meat! I've never wanted flank steak. Till now.

I think some people feel this is an inferior piece, but even without any fat to speak of for marbling it is very tasty. This one was from a butcher shop and was premium choice at $9.99 a pound.

jls9595 · January 2015

Here's mine from tonight. This is the only pic I got, meant to take one before I sliced but forgot. The marinade I used was pretty good but I'm def doing this again soon using your recipe. Good cut for the price and the taste was outstanding. I have ordered a Jaccard already in preparation for next time.

RRP · January 2015

Looks good! BTW you have a PM from me.

jls9595 · January 2015

thanks! I have another flank in the freezer, will probably cook it next weekend.

caliking · January 2015

That looks positively revolting . Kindly send it over here next time, and I will dispose of it properly

yzzi · January 2015

Geez, that beasty knife makes my new 8 inch victornox breaking knife look wimpy. Wish I went with the 10 inch one. @sgh I recall you saying how to put a wicked edge on. What's your secret?

SGH · January 2015

yzzi said:

Geez, that beasty knife makes my new 8 inch victornox breaking knife look wimpy. Wish I went with the 10 inch one. @sgh I recall you saying how to put a wicked edge on. What's your secret?

Brother I have a Baldor knife machine. I cut the factory edge off and recut a wicked taper on the blade. For the record, I do not recommend doing this my friend. The knives become extremely dangerous when sharpened in this matter. Also if you are not very careful around bone, you will roll the edge if you change the taper. I'm decent with a knife so I do recut all of my breaking and shoulder knives. Also if I do roll the edge I can easily touch it up or recut it on the Baldor. The knives will honestly work fine as is in factory form. Just give it a good steeling regularly and it will work wonders. One last point. Recutting the bevel reduces blade life significantly. I only get about 2 years out of a breaking knife. If you leave it as is, it will easily last a life time.

GeorgeS · January 2015

Nice looking meal Ron! I say meal because I wouldn't need anything with that meat but a fork and even that is optional!

RRP · January 2015

GeorgeS said: Nice looking meal Ron! I say meal because I wouldn't need anything with that meat but a fork and even that is optional!

LOL - me too! I appease my wife and say "sure go ahead and fix me a salad" knowing I will "forget" to touch mine! BTW this was the first meal where I coined the term "head grabber". What I mean is when I start eating and enjoying it so much that whatever in the brain that is supposed to trip the "DO NOT EAT ANY MORE" signal gets blocked! So I have a set safety net measure with my wife that after 2 helping when she sees my eyes start to roll back in my head like a gator that she promises to save me by grabbing my head and if need be yelling RON THAT IS ENOUGH!

LOL...BUT TRUE!!!

roofsc · January 2015

+1 knock his horns off and wipe his a** rare

KiterTodd · January 2015

RRP, looks great! How is the tenderness when it is cooked that rare? Flank can be tough, but I'm guessing you have it down to a science now with the marinade and the Jaccard.

Question on that Jaccard...since you cook this so rare, are you concerned about spreading bacteria from the outside of the meat, inside the meat and then not heating it enough to kill it? I say that realizing there are a lot of risks in life and if you have been eating it this way for many years without and issue, then it likely isn't a major concern. For example, I talk to some people who would never use a wood cutting board because they say the cracks can trap bacteria...okay, fine, I've never had food poisoning from my own food so I'm not really worried about it.

RRP · January 2015

KiterTodd said:

RRP, looks great! How is the tenderness when it is cooked that rare? Flank can be tough, but I'm guessing you have it down to a science now with the marinade and the Jaccard.

Question on that Jaccard...since you cook this so rare, are you concerned about spreading bacteria from the outside of the meat, inside the meat and then not heating it enough to kill it? I say that realizing there are a lot of risks in life and if you have been eating it this way for many years without and issue, then it likely isn't a major concern. For example, I talk to some people who would never use a wood cutting board because they say the cracks can trap bacteria...okay, fine, I've never had food poisoning from my own food so I'm not really worried about it.

The tenderness is definitely there from the JACCARD! Otherwise you asked many questions and the answers are NO I am not concerned and have been enjoying this recipe this rare for well over 30 years now with never a problem. The only time I had food poisoning was 39 years ago from seafood in a fancy restaurant in SC on our 10th wedding anniversary! Have I built up an immunity? I don't know but BTW I also dry age my own beef sub-primals.Personally I would be more fearful of eating undercooked hamburger (which I do) than my JACCARDed flank steak or any that I JACCARD and eat within 48 hours! Maybe I have been lucky, but now at age 70 I think I have been exposed to many germs. On top of all this health disclosure I have only had one flu shot in my life and that was way back at age 19! LOL Even when fixing raw chicken I am careful, but I sure don't worry that I might die from it by morning.

UrbanForestTurnings · January 2015

RRP said:

NPHuskerFL said:

Ron I prefer my steak just like this but, to please the Mrs. on larger cuts I have to go Well which brings a tear to my eyes.

I hear you, but the risk you run doing that to flank steak is turning it into shoe leather. Even planning to serve it rare I still use my JACCARD just to be sure.

In the same boat with you. Kills me to do a nice leg of lamb. Think I figured it out. Direct her side indirect my half. And a nice sear all around

texaswig · January 2015

Nice looking cook. It looks like something from a steak house advertisement.. I'm with you alot people don't give this cut of meat a chance.

stemc33 · January 2015

Looks great Ron. :-bd I had the same thought as @KiterTodd‌, but your reasoning makes sense to me.

saluki2007 · January 2015

Wow! Great job Ron. Cooked it to perfection.

Zmokin · January 2015

GeorgeS said:

Nice looking meal Ron! I say meal because I wouldn't need anything with that meat but a fork and even that is optional!

Some on here refer to Caveman style as cooking it directly on the coals.

I always felt Caveman style was sans fork & knife. Just grab the slab o meat and start ripping bites off with your teeth.

SmokeyPitt · January 2015

Zmokin said:

GeorgeS said:

Nice looking meal Ron! I say meal because I wouldn't need anything with that meat but a fork and even that is optional!

Some on here refer to Caveman style as cooking it directly on the coals.

I always felt Caveman style was sans fork & knife. Just grab the slab o meat and start ripping bites off with your teeth.

That's werewolf style.

Terrebandit · January 2015

I'd have to cook mine a little longer, but thanks for the creative recipe.

RRP · January 2015

Terrebandit said:

I'd have to cook mine a little longer, but thanks for the creative recipe.

I understand - but you know what is funny? No one has asked for the recipe itself! I just referred to the ingredients in general. You want the actual recipe? LOL I'll be happy to share it! And NO you don't need to beg!