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Post by tod2 on Jul 21, 2011 17:20:05 GMT
Today I went to a 'proper' butchery to buy a flank steak - On TV I saw a chef marinading it, stuffing it, then grilling it. I can't for the life of me remember the chef or find that particular recipe so would love someone who has a tenderizing method to marinade this unusual cut of beef to pass it on.
I would also like to know if you enjoyed the texture and flavour?
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Post by Deleted on Jul 21, 2011 17:59:04 GMT
Hmmm, I have no idea what a flank steak is -- settled in France too long ago! Let me see if Google Translate can help....
Nope, it gives me 'bifteck de flanc' -- great help! But I am pretty sure I know what you mean, and no, I have no idea which marinade could tenderize it properly. However, the very fact of marinating it obviously tenderizes meat, so the question is more.... how long should it be marinated?
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Post by Don Cuevas on Jul 22, 2011 5:26:24 GMT
Me Mom swears by Wishbone Brand Italian Dressing for a marinade. It worked on a London Broil.
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Post by Deleted on Jul 22, 2011 5:35:03 GMT
I confess that I buy something imported from Hong Kong called "Chinese marinade" and I have decided that it works on everything, although I am prone to adding anything that might be at hand -- such a lime juice, Worcestershire sauce, nuoc mam, soy sauce.... you get the picture.  |
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Post by tod2 on Jul 22, 2011 8:25:17 GMT
Since posing my question I Googled 'Flank Steak Marinade' and got more recipes than I bargained for! Comparing several I see that the majority use : Brown sugar, tomato paste, garlic, red wine vinegar, Worcester sauce, soy sauce and Dijon mustard. Looks like I will end up concocting my own version based on these ingredients ;D Kerouac - Flank steak is the muscle that runs near the hind quarters of the "beef" but is actually 2 different cuts. I made the mistake of asking for 'flank steak' and got THICK flank. A huge chunk of beef with an 'eye' muscle. I braised it but it was too dry and stringy, if you know what I mean.. I approached the authentic butchery with a print out from the internet showing exactly where the THIN flank was on the animal. He like all the other meat suppliers cannot buy a carcass with this 'flank' still attached. No problem - he especially ordered one for me and in my presence then preceded to trim the excess fat and tissue from the red meat. I could see right away that this was indeed the same cut as seen on TV. (I keep thinking it was grill chef Bobby Flay, then on second thoughts it wasn't....) Now to marinade it for at least 2 days. Some recipes tell you to make deep cuts across the grain before marinading, others say get it tenderized through a machine just once. They also say it must be served rare or very pink. Something tells me this could be the cut of beef the French restaurants call ONGLET? This is going to be quite a deviation from the usual run of the mill beef fillet, rump, sirloin and my best cut for steaks...prime rib! Will announce the outcome in a few days  |
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Post by Deleted on Jul 22, 2011 8:43:32 GMT
Yes, well, I haven't dissected any cows lately to see exactly where the meat comes from.  |
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Post by tod2 on Jul 22, 2011 9:24:54 GMT
This may help you Kerouac - I ventured to Wikipedia and they tell us that Flank Steak is also know as BAVETTE....to which the French are quite partial !
I think Bixa or Don Cuevas will probably have heard of Mexico's version which originates in the city of Monterrey and is know as ARRACHERA or ENTRANA in Mexican cuisine.
Interestingly flank steak is frequently used in Asian cuisine and in Chinese markets is sold as 'stir-fry beef'. Mostly used in Cantonese dishes.
Here is the article:http://en.wikipedia.org/wiki/Flank_steak
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Post by mickthecactus on Jul 22, 2011 10:59:09 GMT
Me Mom swears by Wishbone Brand Italian Dressing for a marinade. It worked on a London Broil. I come from London and I've never heard of London Broil. Patrick? |
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Post by tod2 on Jul 22, 2011 13:27:05 GMT
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Post by Deleted on Jul 22, 2011 13:37:12 GMT
Ah, bavette I know about. Not at all my favourite cut, but if it's meat I'll eat it.
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Post by bixaorellana on Jul 22, 2011 14:14:50 GMT
Hmmm ~~ I thought there was a braciola recipe on anyport, but I can't find it. I'm not at my home computer, either, so no access to my recipes.
It's easy enough, though -- the mixture for meatballs can be spread on flank steak, rolled up and secured, seared, then simmered long & slowly in your favorite Italian-style tomato sauce until tender and cooked through with the sauce. Some people put surprises in the stuffing, in the form or boiled eggs, carrots, that sort of thing.
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Post by imec on Jul 22, 2011 14:25:15 GMT
I don't "get" flank steak. I can certainly appreciate that it has a different texture that may be appealing to some, and if it was available at a reasonable price, I might consider it. The reality where I live however is that it has taken on a sort of trendiness and cache that has placed it in the expensive category and I have NEVER seen it on sale - whereas I can ALWAYS find the more tender cuts such as tenderloin, boneless rib or strip-loin (all of which can be used more successfully for recipes intended for flank in my opinion - just reduce the marinating time) on sale and ALWAYS cheaper than flank.
Sorry, maybe not all that helpful but I'm hoping you're buying this because it's a good price rather than a good cut of meat.
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Post by tod2 on Jul 22, 2011 17:35:41 GMT
Good observations Imec! I reckon your butcheries like ours, also get their carcasses sans the flank of the animal which means there is no demand for it.
Unfortunately I can't even tell you what I paid as I threw the cash slip away( and never asked because it didn't matter for this one time buy).
I only bought it so I could replicate what I saw on TV - it may prove a disaster or we may love it, but either way I will report back. I think I am going to 'mature' it for another 4 days before marinading and barbecuing.
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Post by tod2 on Jul 22, 2011 17:40:10 GMT
Kerouac - so glad we are on the same page at last. I take it Onglet is something totally different then?
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Post by Deleted on Jul 22, 2011 17:46:14 GMT
Actually, I think of onglet and bavette as being quite similar. (I just looked them up and I am right, even if they come from different areas of the animal -- they are "long-fibered" cuts of meat.)
In any case, bavette à l'échalote is one of the main French steak dishes and it can actually be quite good, but I think I am more attracted to the sautéed shallots than the piece of meat.
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Post by auntieannie on Jul 23, 2011 10:08:42 GMT
mmmh! yes I did enjoy a few bavettes a l'echalotte in Paris when I visited there. tod, once you've cooked your flank steak, let it rest. deglaze the pan with some red wine and sautee finely chopped shallots in there, with some herbs and mustard. pour on the meat and serve.
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Post by Don Cuevas on Jul 24, 2011 22:36:07 GMT
Onglet is "Hanger Steak"in the U.S. It's coarse grained, and best served rare. Not the same as flank steak. The terminology is confusing, as some "London Broil" doesn't bear the least resemblance to flank steak. en.wikipedia.org/wiki/Hanger_steak Hangar Steak at Avenue Bistro Pub, Verona, NJ |
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Post by Don Cuevas on Jul 24, 2011 22:42:40 GMT
I want to add that marinating a piece of meat for two days, particularly one so thin as flank steak, will result in something that tastes like marinade, not meat. I'd keep it down to 8 to 12 hours, max. JMHO. (And yes; that's a dish of ketchup in the picture above.) This got me to browsing around SimplyRecipes.com There's a recipe, if it can be called that, for hangar steak with shallots, similar to what I ate at the Avenue Bistro Pub, except it's pan broiled instead of grilled. That led to their description and recipe for Cowboy Steak with Chimichurrí, which is marinated. Look at that thick steak. It's suggested that it be marinated for "several hours", plus two hours to warm up before grilling. simplyrecipes.com/recipes/cowboy_steak_with_chimichurri_sauce/See the picture:  It isn't a flank steak, to be sure. It just looks good to me. |
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Post by Deleted on Jul 25, 2011 4:56:38 GMT
I am surprised to see the bone sticking out of it.
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Post by tod2 on Jul 25, 2011 12:09:22 GMT
I hope I'm not wrong, but that delicious steak looks like a Prime Rib steak to me. I bought it in Canada without the bone but occasionally there was a teeny piece of bone left behind - not surprised as they were VERY thick steaks! To my mind this is the steak to beat all steaks Don - I agree with you 100% Leaving that flank in a marinade too long will spoild it, so as I have not started the process yet I am going with an overnight but much lighter marinade. At the moment the steak is still 'maturing' ;D |
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Post by komsomol on Jul 30, 2011 18:56:46 GMT
Nobody soaks this stuff in barbecue sauce?
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Post by hwinpp on Aug 5, 2011 8:56:55 GMT
I prefer my steaks or chops without sauce, just salt and pepper. I'll eat sausages with mustard and fries with mayonnaise though.
Come to think of it, I would used 'spiced butter' on a steak.
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