Flank steak method?

Michael L Kankiewicz said...

Quoted message said:

Hi everyone. I bought a flank steak for the first time because they
were on sale for $6/ and they look really different 🙂 The one I bought
is 1.65 lb. I have no idea what to do with it. The Aidells/Kellybook is
all over the place on them, from broiling to grilling to braising.Any
suggestins? (Gonna serve with stuffed baby artichokes and fragrant
rice.)

Thanks,
MK

Make tiny cuts (every one inch or so) around the edge of the steak so it
doesn't curl up during grilling.

Also shallow diamond score (again every one inch or so) the top and bottom
for the marinade (dijon mustard and pepper) to sink into.

Cook to rare.

Imho,

Andy

kilikini said...

Quoted message said:

Andy said:

Michael L Kankiewicz said...

Quoted message said:

Hi everyone. I bought a flank steak for the first time because they
were on sale for $6/ and they look really different 🙂 The one I
bought is 1.65 lb. I have no idea what to do with it. The
Aidells/Kellybook is all over the place on them, from broiling to
grilling to braising.Any suggestins? (Gonna serve with stuffed baby
artichokes and fragrant rice.)

Thanks,
MK

Make tiny cuts (every one inch or so) around the edge of the steak so
it doesn't curl up during grilling.

Also shallow diamond score (again every one inch or so) the top and
bottom for the marinade (dijon mustard and pepper) to sink into.

Cook to rare.

Imho,

Andy

Yeah, I agree that it should be marinated because it's a rather tough
cut of meat, but if cooked to rare or medium-rare after marinating, it
will be good. Rather than a dijon marinade, I'd go for an Asian-style,
but that's me.

kili

Well, kili, that's all fine and such but maybe we should have a flank steak
throwdown. I just can't think of who would judge. 🙁

I showed you mine. Show me yours.

Andy
Asian-style marinade, you dirty minded folks!!! 😄

Michael L Kankiewicz said:

Hi everyone. I bought a flank steak for the first time because they were
on sale for $6/ and they look really different 🙂 The one I bought is
1.65 lb. I have no idea what to do with it. The Aidells/Kellybook is all
over the place on them, from broiling to grilling to braising.Any
suggestins? (Gonna serve with stuffed baby artichokes and fragrant rice.)

Make some beef fajitas. Look up a recipe for a good marinade. The last time
I did them I used lime juice, cumin, chili powder, salt pepper and a few
other ingredients. You need at least 4 hours soaking to soften up that
meat. Then grill it on a hot BBQ to medium and slice into thin strips
against the grain.

"kilikini" <[email hidden]> wrote

Quoted message said:

Andy said:

Michael L Kankiewicz said...

Quoted message said:

Hi everyone. I bought a flank steak for the first time because they
were on sale for $6/ and they look really different 🙂 The one I
bought is 1.65 lb. I have no idea what to do with it. The
Aidells/Kellybook is all over the place on them, from broiling to
grilling to braising.Any suggestins? (Gonna serve with stuffed baby
artichokes and fragrant rice.)

Quoted message said:

Quoted message said:

Make tiny cuts (every one inch or so) around the edge of the steak so
it doesn't curl up during grilling.

Also shallow diamond score (again every one inch or so) the top and
bottom for the marinade (dijon mustard and pepper) to sink into.

Quoted message said:

Yeah, I agree that it should be marinated because it's a rather tough cut
of
meat, but if cooked to rare or medium-rare after marinating, it will be
good. Rather than a dijon marinade, I'd go for an Asian-style, but that's
me.

Ditto. Also, very important! when you get ready to slice it, slice
across the grain. I go for about a 1/4 inch slice.

nancy

Michael L Kankiewicz said:

Hi everyone. I bought a flank steak for the first time because they were
on sale for $6/ and they look really different 🙂 The one I bought is
1.65 lb. I have no idea what to do with it. The Aidells/Kellybook is all
over the place on them, from broiling to grilling to braising.Any
suggestins? (Gonna serve with stuffed baby artichokes and fragrant rice.)

Thanks,
MK

It's a wonderful cut of meat and you got it at a decent price (It used
to be our "cheap" dinner at 99 cents a pound when we were first
married.) We have it once a week in summer and once or twice a month in
the winter. We grill even in the snow.

Marinate the meat for about 4 hours in a mixture of:
soy sauce
white wine or white vermouth
chopped onion
minced garlic
grated ginger
ground pepper

Remove from marinade and grill over charcoal or on a gas grille
for ~7 minutes per side for med. rare. Remove from heat, let rest for a
few minutes, and slice thinly on the diagonal ACROSS the grain.

gloria p

"Andy" <q> wrote

Quoted message said:

kilikini said...

Quoted message said:

Andy said:

Michael L Kankiewicz said...

>
> Hi everyone. I bought a flank steak for the first time because they
> were on sale for $6/ and they look really different 🙂 The one I
> bought is 1.65 lb. I have no idea what to do with it. The
> Aidells/Kellybook is all over the place on them, from broiling to
> grilling to braising.Any suggestins? (Gonna serve with stuffed baby
> artichokes and fragrant rice.)
>
> Thanks,
> MK

Make tiny cuts (every one inch or so) around the edge of the steak so
it doesn't curl up during grilling.

Also shallow diamond score (again every one inch or so) the top and
bottom for the marinade (dijon mustard and pepper) to sink into.

Quoted message said:

Quoted message said:

Yeah, I agree that it should be marinated because it's a rather tough
cut of meat, but if cooked to rare or medium-rare after marinating, it
will be good. Rather than a dijon marinade, I'd go for an Asian-style,
but that's me.

Quoted message said:

Well, kili, that's all fine and such but maybe we should have a flank
steak
throwdown. I just can't think of who would judge. 🙁

I showed you mine. Show me yours.

Can I join? My marinade is a winner.
3/4 cup pineapple juice (one of those little cans)
1/4 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/4 teaspoons ground ginger (fresh!!! ginger)
1 clove minced garlic (I use a lot more)

Marinate it for at least four hours.

nancy

Andy said:

Michael L Kankiewicz said...

Quoted message said:

Hi everyone. I bought a flank steak for the first time because they
were on sale for $6/ and they look really different 🙂 The one I
bought is 1.65 lb. I have no idea what to do with it. The
Aidells/Kellybook is all over the place on them, from broiling to
grilling to braising.Any suggestins? (Gonna serve with stuffed baby
artichokes and fragrant rice.)

Thanks,
MK

Make tiny cuts (every one inch or so) around the edge of the steak so
it doesn't curl up during grilling.

Also shallow diamond score (again every one inch or so) the top and
bottom for the marinade (dijon mustard and pepper) to sink into.

Cook to rare.

Imho,

Andy

Yeah, I agree that it should be marinated because it's a rather tough cut of
meat, but if cooked to rare or medium-rare after marinating, it will be
good. Rather than a dijon marinade, I'd go for an Asian-style, but that's
me.

kili

Nancy Young said...

Quoted message said:

Quoted message said:

Quoted message said:

Yeah, I agree that it should be marinated because it's a rather tough
cut of meat, but if cooked to rare or medium-rare after marinating, it
will be good. Rather than a dijon marinade, I'd go for an Asian-style,
but that's me.

Quoted message said:

Well, kili, that's all fine and such but maybe we should have a flank
steak
throwdown. I just can't think of who would judge. 🙁

I showed you mine. Show me yours.

Can I join? My marinade is a winner.
3/4 cup pineapple juice (one of those little cans)
1/4 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/4 teaspoons ground ginger (fresh!!! ginger)
1 clove minced garlic (I use a lot more)

Marinate it for at least four hours.

nancy

Of course you can! Everybody can!

How much flank steak is that marinade for?

Andy

"Andy" <q> wrote

Quoted message said:

Nancy Young said...

Quoted message said:

Quoted message said:

> Yeah, I agree that it should be marinated because it's a rather tough
> cut of meat, but if cooked to rare or medium-rare after marinating, it
> will be good. Rather than a dijon marinade, I'd go for an Asian-style,
> but that's me.

Quoted message said:

Well, kili, that's all fine and such but maybe we should have a flank
steak
throwdown. I just can't think of who would judge. 🙁

I showed you mine. Show me yours.

Can I join? My marinade is a winner.
3/4 cup pineapple juice (one of those little cans)
1/4 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/4 teaspoons ground ginger (fresh!!! ginger)
1 clove minced garlic (I use a lot more)

Marinate it for at least four hours.

Quoted message said:

Of course you can! Everybody can!

How much flank steak is that marinade for?

Just one. I have never tried to make more than one at a time.

nancy

Michael L Kankiewicz said:

Hi everyone. I bought a flank steak for the first time because they were
on sale for $6/ and they look really different 🙂 The one I bought is
1.65 lb. I have no idea what to do with it. The Aidells/Kellybook is all
over the place on them, from broiling to grilling to braising.Any
suggestins? (Gonna serve with stuffed baby artichokes and fragrant rice.)

Thanks,
MK

Last night I prepared one for fajitas, as follows:
- sprinkle both sides with fajita seasoning - I make my own to control salt
content but use any that tastes good to you - and let sit a couple of hours
in refridgerator
- smoked with mesquite chips in Cameron's stovetop smoker
*** other times, I heat a cast iron grill pan in a 400f oven, then drop the
flank steak on the grill pan and pop it on a low rack under the broiler,
flipping after about 5-6 minutes.
Regardless of smoker or grill pan, I use a digital thermometer to tell me
when the center is at 140f.
- let rest for 15 minutes then slice thin (about like a slice of bacon),
across the grain; best accomplished with an electric knife (IMHO) to get
nice thin slices.
--
Change Cujo to Juno in email address.

Nancy Young said:

"Andy" <q> wrote

Quoted message said:

kilikini said...

Quoted message said:

Andy wrote:
> Michael L Kankiewicz said...

]>

Quoted message said:

Quoted message said:

Quoted message said:

Yeah, I agree that it should be marinated because it's a rather
tough cut of meat, but if cooked to rare or medium-rare after
marinating, it will be good. Rather than a dijon marinade, I'd go
for an Asian-style, but that's me.

Quoted message said:

Well, kili, that's all fine and such but maybe we should have a flank
steak
throwdown. I just can't think of who would judge. 🙁

I showed you mine. Show me yours.

Can I join? My marinade is a winner.
3/4 cup pineapple juice (one of those little cans)
1/4 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/4 teaspoons ground ginger (fresh!!! ginger)
1 clove minced garlic (I use a lot more)

Marinate it for at least four hours.

nancy

If I'm doing a sweet and sour like yours, nancy, I do similar, but I add
sesame oil and balsamic vinegar to your concoction - sans the water.. I
don't have a recipe, per se, I just pour stuff in until it tastes right. It
works for shrimp, pork and beef; although I can't eat meat anymore. :-P

kili

kilikini said:

Andy said:

Michael L Kankiewicz said...

Quoted message said:

Hi everyone. I bought a flank steak for the first time because they
were on sale for $6/ and they look really different 🙂 The one I
bought is 1.65 lb. I have no idea what to do with it. The
Aidells/Kellybook is all over the place on them, from broiling to
grilling to braising.Any suggestins? (Gonna serve with stuffed baby
artichokes and fragrant rice.)

Thanks,
MK

Make tiny cuts (every one inch or so) around the edge of the steak so
it doesn't curl up during grilling.

Also shallow diamond score (again every one inch or so) the top and
bottom for the marinade (dijon mustard and pepper) to sink into.

Cook to rare.

Imho,

Andy

Yeah, I agree that it should be marinated because it's a rather tough cut of
meat, but if cooked to rare or medium-rare after marinating, it will be
good. Rather than a dijon marinade, I'd go for an Asian-style, but that's
me.

kili

I do adobo and lime.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

Michael L Kankiewicz said:

Hi everyone. I bought a flank steak for the first time because they were
on sale for $6/ and they look really different 🙂 The one I bought is
1.65 lb. I have no idea what to do with it. The Aidells/Kellybook is all
over the place on them, from broiling to grilling to braising.Any
suggestins? (Gonna serve with stuffed baby artichokes and fragrant rice.)

The Kelly Book (The Complete Meat Cookbook) is excellent on the
subject of flank. If you have the book and can;'t navigate it,
then why ask us - you'll only get more confused.

Kelly on Flank:
http://tinypic.com/fullsize.php?pic=3zqh6jd

-sw

Nancy Young said...

Quoted message said:

Quoted message said:

Quoted message said:

Yeah, I agree that it should be marinated because it's a rather tough
cut of meat, but if cooked to rare or medium-rare after marinating, it
will be good. Rather than a dijon marinade, I'd go for an Asian-style,
but that's me.

Quoted message said:

Well, kili, that's all fine and such but maybe we should have a flank
steak
throwdown. I just can't think of who would judge. 🙁

I showed you mine. Show me yours.

Can I join? My marinade is a winner.
3/4 cup pineapple juice (one of those little cans)
1/4 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/4 teaspoons ground ginger (fresh!!! ginger)
1 clove minced garlic (I use a lot more)

Marinate it for at least four hours.

nancy

OK, then...

Spent maybe 10 minutes at the market looking for a little can of pineapple
juice! When I was finally informed that it came in a cardboard six-pack! I
could've been there til Sunday.

I was so certain I'd forgotten something. Didn't make a list! My bad?!! I
even remembered the flank steak!

So I'm good to go!

Thanks,

Andy

"Andy" <q> wrote

Quoted message said:

Nancy Young said...

Quoted message said:

Quoted message said:

Can I join? My marinade is a winner.
3/4 cup pineapple juice (one of those little cans)
1/4 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/4 teaspoons ground ginger (fresh!!! ginger)
1 clove minced garlic (I use a lot more)

Marinate it for at least four hours.

Quoted message said:

Spent maybe 10 minutes at the market looking for a little can of pineapple
juice! When I was finally informed that it came in a cardboard six-pack! I
could've been there til Sunday.

Argh!!! I feel terrible! I'm sorry.

Quoted message said:

I was so certain I'd forgotten something. Didn't make a list! My bad?!! I
even remembered the flank steak!

So I'm good to go!

Man, now I really hope you like it.

nancy

Nancy Young said...

Quoted message said:

"Andy" <q> wrote

Quoted message said:

Nancy Young said...

Quoted message said:

Quoted message said:

Can I join? My marinade is a winner.
3/4 cup pineapple juice (one of those little cans)
1/4 cup water
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/4 teaspoons ground ginger (fresh!!! ginger)
1 clove minced garlic (I use a lot more)

Marinate it for at least four hours.

Quoted message said:

Spent maybe 10 minutes at the market looking for a little can of

pineapple

Quoted message said:

Quoted message said:

juice! When I was finally informed that it came in a cardboard six-pack!

I

Quoted message said:

Quoted message said:

could've been there til Sunday.

Argh!!! I feel terrible! I'm sorry.

It was bound to happen eventually! Not to worry. ACME/PA has jumbo Hebrew
National dinner dogs for $2.00 off so I scored some packs of those.

I can't even remember the last time I drank pineapple juice. It's good
stuff!!!

Quoted message said:

Quoted message said:

I was so certain I'd forgotten something. Didn't make a list! My bad?!!

I

Quoted message said:

Quoted message said:

even remembered the flank steak!

So I'm good to go!

Man, now I really hope you like it.

nancy

It sounded good. I'm sure it'll taste good too.

Andy

"Andy" <q> wrote

Quoted message said:

I can't even remember the last time I drank pineapple juice. It's good
stuff!!!

I forgot to say, when I buy the six pack of them, I will put one
of the leftover cans in the refrigerator now and again, it's so
refreshing! Pineapple juice, whoda thought. Hits the spot.

nancy

Andy q said:

kilikini said...

Quoted message said:

Andy said:

Michael L Kankiewicz said...

Quoted message said:

Quoted message said:

> Hi everyone. I bought a flank steak for the first time because they
> were on sale for $6/ and they look really different 🙂 The one I
> bought is 1.65 lb. I have no idea what to do with it. The
> Aidells/Kellybook is all over the place on them, from broiling to
> grilling to braising.Any suggestins? (Gonna serve with stuffed baby
> artichokes and fragrant rice.)

Quoted message said:

Quoted message said:

> Thanks,
> MK

Quoted message said:

Quoted message said:

Make tiny cuts (every one inch or so) around the edge of the steak so
it doesn't curl up during grilling.

Quoted message said:

Quoted message said:

Also shallow diamond score (again every one inch or so) the top and
bottom for the marinade (dijon mustard and pepper) to sink into.

Quoted message said:

Quoted message said:

Cook to rare.

Quoted message said:

Quoted message said:

Imho,

Quoted message said:

Quoted message said:

Andy

Quoted message said:

Yeah, I agree that it should be marinated because it's a rather tough
cut of meat, but if cooked to rare or medium-rare after marinating, it
will be good. Rather than a dijon marinade, I'd go for an Asian-style,
but that's me.

Quoted message said:

kili

Well, kili, that's all fine and such but maybe we should have a flank steak
throwdown. I just can't think of who would judge. 🙁

Me sir, Me!

John Kane, Kingston ON Canada

Puester said:

Michael L Kankiewicz said:

Hi everyone. I bought a flank steak for the first time because they
were on sale for $6/ and they look really different 🙂 The one I
bought is
1.65 lb. I have no idea what to do with it. The Aidells/Kellybook
is all over the place on them, from broiling to grilling to
braising.Any suggestins? (Gonna serve with stuffed baby artichokes
and fragrant rice.)

Thanks,
MK

It's a wonderful cut of meat and you got it at a decent price (It used
to be our "cheap" dinner at 99 cents a pound when we were first
married.) We have it once a week in summer and once or twice a month
in the winter. We grill even in the snow.

Marinate the meat for about 4 hours in a mixture of:
soy sauce
white wine or white vermouth
chopped onion
minced garlic
grated ginger
ground pepper

Remove from marinade and grill over charcoal or on a gas grille
for ~7 minutes per side for med. rare. Remove from heat, let rest
for a few minutes, and slice thinly on the diagonal ACROSS the grain.

gloria p

Yep, I do it this way, as well. Sometimes I change it up a bit but this is
sort of the basic method.

Jill