A cut of beef from the flank of the animal.
Hanger Steak with Warm Bulgur Salad
At the restaurant, Mark Sullivan marinates bavette ( flank steak ) in a blend of 12 Moroccan spices. At home, you can replace the bavette with juicy hanger steak , which is less expensive. Skip the spice blend; instead, boost the flavor of the meat by marinating it in garlic, cumin and olive oil.
Flank Steak Salad with Cantaloupe
Italian salad dressing and lemon peel make this marinade for flank steak light and easy to prepare.
Flank Steak with Vegetable Skewers
A simple herb and garlic spice rub recipe enhances the flavor of this grilled flank steak . Serve the steak , mushroom, and vegetable kabobs with rice for a complete meal.
The Great Flank Steak Roulade Experiment
I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak , and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success. Braising a flank steak seems counterintuitive since it’s almost always cooked briefly and served medium-rare, but so is top-sirloin, and I’ve used that cut for beef roulade before, and it worked fine. Flank steak is also one of the “beefiest” cuts on a cow, and has a decent amount of fat, so I felt pretty confident going in. The only thing I hadn’t considered was the appearance, and that ended up being my only real complaint. Because flank steak has such large, pronounced meat fibers, after a few hours of simmering, my roulade had a bad case of split ends. As I mention in the video, we may try and wrap the meat with some type of protective layer, and by protective, I mean fatty. Other than that, it was a fairly straightforward procedure. Feel free to stuff with anything you like (just not too much), and the same goes for the braising liquid. No matter what you decide to simmer this in, once you’re done, simply reduce it, and use it as a sauce. That means be careful with the salt. I generously salted the roulade, so I didn’t need to heavily season the braising liquid as well. Best to adjust that later. Anyway, whether you use my specific ingredients or not, I hope you give this technique a try soon. All you need is a flank steak , a sharp, thin knife, and you’re ready to roll. Enjoy! Ingredients: 1 trimmed beef flank steak , butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!) salt and pepper to taste 1 tbsp black currants 1/4 cup plain breadcrumbs 2 tbsp chopped Italian parsley 1 ounce pancetta, slice into thin strips 2 tbsp finely-grated Parmigiano-Reggiano cheese For the braising liquid, I used: 3/4 cup white wine 3 cups tomato sauce 2 cups chicken broth 1 bay leaf enough water to just cover
Tomatillo Green Sauce: Minimal Ingredients, Maximum Flavor
s it! We use this sauce on all sorts of dishes, from shredded chicken or pork tacos to grilled chicken breasts and flank steak . It’s great just as a salsa for dipping with chips or tortillas. Once we make a batch, we keep it in the fridge and
Easy Korean Beef Stir-Fry Recipe — 30-Minute Meal
a Saturday night to celebrate this, that, or nothing at all. Korean Beef Stir-Fry is that good, made with juicy flank steak and all kinds of Asian ingredients, like mung bean sprouts and toasted sesame seeds. Garlic and cilantro, ginger and soy
How to Make Simply Better Steak
how to make a simple better steak , and you don't need that ..... boneless sirloin round or flank steak , today, we'll be using flank steak ; 4 teaspoons of steak seasoning ..... we have refrigerated our flank steak for about 2 to 3 hours nowtoday, I'm gonna be showing you how to make a simple better steak and you don't need that many ingredients to do so. So, what you'll need is 1 cup of classic Worcestershire sauce; 2-3 pounds of boneless sirloin round or flank steak , today, we'll be using flank steak ; 4 teaspoons of steak seasoning or salt and pepper to taste if you don't have steak seasoning, but we have some lovely seasoning, which we'll be using for our steak today. So, quite simply, the first process, we put our steak into a dip dish, and all we gonna do is marinate that steak with our Worcestershire sauce like so and that will just give a really intense and beautiful flavor ready for grilling. So, we wanna refrigerate that for about 30 minutes to up to 3 hours. The more you can do it, the better because in all of those nice flavors infused into the stake and that will be ready for grilling. So, we'll be back in a little bit and we'll get grilling. So, we have refrigerated our flank steak for about 2 to 3 hours now and it's looking good nice and marinated. So, we've drained off any excess Worcestershire sauce, taking all that out of there and so finally let's season our steak with that steak seasoning. As I said, if you don't have any, you can just use good all salt and pepper of course. So, we'll give that a good chance, do to other side. Now, right beside me, I have my grill pan going there getting nice and hot for our flank steak . So, if you have a barbecue of course and you go grill on that, that's even better to use, but grill pans work just well. Alright, so that's seasoned up nicely, the remaining of that on there, fantastic. Okay, so that's nice and hot now, our grill pan. So let's add our flank steak to the pan. And we wanna cook that. It's on a medium high right now. We wanna cook that for about 15 minutes for a medium rest. So, turn halfway, turn it once and get it cooked through and yeah, then we'll be back. So, steak is done. It's been about 15 minutes. We turned it on the other side and that is gorgeous now, lovely and charred on both sides. Nice grill marks that and nice and juicy as you can see that. Now, make sure, you let your steak rest for at least 10 minutes before slicing into it. That will let those juices redistribute in the meat and also prevents it from drying out, and also the steak continues to cook a few minutes after you've taken it off the heat. So, it's very essential that you just let it rest for 10 minutes before you dive into it, and there you go everyone, really delicious. That's how you make as simply better steak
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Flank Steak with Peanut Butter Noodles and a Philly Bloggers Meet-up
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Black Pepper Steak
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