MAUI- Learning About The Flank Steak

Flank Steak Information: Again? Yes Junior Again! Now that Summer is coming around, what's a good cut of beef to grill? Well, a nice cut is the Flank. It's a good tender enough cut if cut across the grain, and grilling this cut is an excellent dry method of cooking it.

Click on the link below for a cool recipe, it's easy. But let's talk about the Flank shall we? Where does this cut come from? If you look at a cattle standing on all fours.. ah ha, like he stands upright tossing a basketball right? Well if you look towards the rear of the animal, it would be right before the back legs on the underside (abdominal), as the top section (Sirloin) is opposite. Generally when restaurants purchase Flanks, it is sold in
www.fivestarrecipe.wordpress.com/2010/01/31/3-day-flank-steak/ plastic bags by the pounds, and needs to be trimmed of any skin or fat. It is very grainy and tough. It is better to buy this cut in Prime or Choice, Wagyu, or Black Angus. Wagyu is a Japanese beef, Kobe beef is where the beef comes from Kobe Japan, the marbling (fat content) is awesome, and more flavorful than Select grades that are sold in most markets. Japanese beef is raised for the fat content, think of these cattle as lazy. Think of your lazy overweight friend Bobby that just drinks beer, he has no muscle content, well if Bobby was a cattle, he'd have tender fatty meat... sick thought but that's what I'm trying to get at. So a Prime or Choice selection is DA BOMB!

Flanks are great for beef tacos, sliced thin, seasoned with hot peppers, vinegar, garlic, onions, and wrapped in a soft corn tortilla. Also Flanks can be sauteed in a skillet in one piece, seasoned with salt and pepper, onion powder, and garlic powder, and seared, to about medium rare, and flambe some brandy and added cream with a dash of rosemary, slice it thin and pour the sauce over it and serve it with some steamed herbed potatoes, now you're doing a culinary move.

Again just remember that Flanks are generally tougher than the opposite Sirloin, but if marinaded, and cooked, and then sliced thin across the grain, it's actually tender, if sliced that way. Other ways to cook it is by moist heat methods, braising would be good. But I like my Flanks grilled.

PHOTO: http://www.wikipedia.com/
RAW FLANK STEAKS (L) untrimmed (R) trimmed   Other names of this popular cut by the French

is called Bavette, and is served in Parisian bistros seared, and kept mostly raw, and served with shallots. The Chinese chefs use this cut for stir fried dishes, such as Beef Broccoli, Mongolian Beef, and other dishes. The Filipinos use Flank for grilled beef with vinegar and onions. Mexicans use Flanks for Fajitas. Japanese use Flanks for Sukiyaki, sliced really thin it works well.

Good luck on your Flank Adventures!

Oh yeah, do not use unleaded gasoline to start your coals, it may explode in your face!