Flank steak fans check in here

[MissMillie]

I made a terrific flank steak last night. I marinated it (all day) in Red Wine Vinegar and Olive Oil salad dressing and just grilled it in a stove-top grill pan. Cooked some roasted red potatoes w/ onions and rosemary. Served steamed broccoli.

I think you get a lot of bang for your buck w/ flank steak. We had 1.5 lbs and it's probably going to feed us two more times.

As long as you don't over-cook it, and if you remember to cut it on the bias--IT'S DELICIOUS! And far less expensive than a sirloin, rib-eye, or fillet.


Seriously underrated piece of beef.

[CaliforniaPeggy]

1. My dear MissMillie!

Oh, that sounds delicious!

I like it a lot too. One of my favorite ways to cook it is to just put it into a crock pot, and cover with a sliced onion and some mushrooms and a can of stewed tomatoes. Cook all day on low (the first hour on high).

We eat ours over rice. I shred it and then serve over the rice. It's a variant on Ropa Vieja.

[A Simple Game]

7. What you make also sounds close to Swiss steak. n/t

[840high]

2. Love it. I marinade

in a little olive oil and soy sauce. Needs no further seasoning.

[DinahMoeHum]

4. Love it, too.

I also love sirloin tip, also known as "flap meat", marinated and grilled. About the same price as flank steak. Same thing with "London" broil.

[pokerfan]

5. London broil!

As you said, the trick is to marinate and to not overcook.

The leftovers make good sandwiches or diced up and added to a cup of ramen noodles.

[My Good Babushka]

6. That sounds good!

A little wine vinegar and bleu cheese and garlic mashed over the top, a quick run under the broiler...mmmmm.

[mainer]

8. Finish with Chimichurri sauce

Slice the steak thin and serve on toasts with the sauce. yum.

[NYC_SKP]

9. I once brought down a flank steak with my bear hands.

They taste so good when they're fresh!

[sendero]

10. One of the tastiest..

... cuts of beef ever, if not a bit difficult to cook to tenderness Makes great fajitas!

[Kali]

11. arrggghhh another good cheap cut of meat that has gotten popular

and now costs more than good steak. I will stick with the good stuff for the same price.

curious what you paid that is less than sirloin or ribeye (of course I only buy those on sale too)

[sir pball]

12. IMNSHO it, skirt, and hanger are "the good stuff"..

Sirloin/strip and ribeye are in the running, but they don't have quite as rich and meaty a flavor; I do also really like the dense chewiness of flank and skirt - you know you're eating something substantial. Even at equal pricing I'll almost invariably get one of the three.

Course, just about anything beats filet in my book.

[Kali]

13. notice I did not list fillet

meh flavorless mush meat

but if I have to pay a good chunk of money I will take the ribeye over something at the same price that SHOULD be 1/4 the price.

[sir pball]

14. Oh, I didn't think you would go for filet, just saying it's the most overrated cut ever

I do honestly like skirt in particular over anything else though, and will cheerfully buy it even at $16 a pound. Dry-aged grass fed, possibly the best cut of meat I have ever eaten. The bone-in ribeye from them isn't too shabby, either..

[Raffi Ella]

15. I'm not into cooking but that's one thing I do cook.

I make it at least twice a month. I don't marinate it, I just rub it with good olive oil, throw some sea salt and garlic on top and broil it until it's crispy on top. About 5 minutes in I pour some water in with a bit more olive oil, makes a nice sauce if you do it just right. I love it in a spinach salad with crumbled bacon, black olives and ranch dressing.

I like it even more the next day after it's chilled over night in the fridge.