Best taste/value cut and method to cook a steak...

[Zak]

I bought a nice looking flank steak on sale from QFC today. I've only ever cooked flank steak as adobo or asada, Mexican style. What's another great way to cook flank steak on the grill?

 

[Matt B]

I bought a nice looking flank steak on sale from QFC today. I've only ever cooked flank steak as adobo or asada, Mexican style. What's another great way to cook flank steak on the grill?

Make a little marinade—maybe some soy sauce, Worcestershire, fish sauce, olive oil, maybe a small squirt of mustard or Italian dressing, black pepper, some garlic powder, maybe some citrus zest. These are all pantry possibilities. Tenderize the steak with the marinade on there, (I use a big fork) removing any connective tissue on the outside that loosens up in the process. Then marinate for an hour or more in the fridge before bringing it out and getting to room temperature. Cook maybe a tad rarer than other richer cuts. Then the key is, because too big of hunks can be chewy, after resting, slicing it thin against the grain. Cut it in half lengthwise first if that makes it easier (it does for me). That’s what I would probably do.

 

[Zak]

Make a little marinade—maybe some soy sauce, Worcestershire, fish sauce, olive oil, maybe a small squirt of mustard or Italian dressing, black pepper, some garlic powder, maybe some citrus zest. These are all pantry possibilities. Tenderize the steak with the marinade on there, (I use a big fork) removing any connective tissue on the outside that loosens up in the process. Then marinate for an hour or more in the fridge before bringing it out and getting to room temperature. Cook maybe a tad rarer than other richer cuts. Then the key is, because too big of hunks can be chewy, after resting, slicing it thin against the grain. Cut it in half lengthwise first if that makes it easier (it does for me). That’s what I would probably do.

Thanks!

 

[troutstalker]

Thanks!

Hi Zak, please tell us how it turns out. I’m curious? Thanks!

 

[John Svahn]

I like some orange juice in my asada marinade fwiw

 

[Zak]

I like some orange juice in my asada marinade fwiw

Me, too! I also use the sauce that's in the short cans of chipolte peppers in adobo sauce (I like La Morena brand).

 

[Zak]

Hi Zak, please tell us how it turns out. I’m curious? Thanks!

I'll make the flank steak tomorrow and report back. Tonight is Thai chicken skewers with a peanut dipping sauce.

 

[troutstalker]

I'll make the flank steak tomorrow and report back. Tonight is Thai chicken skewers with a peanut dipping sauce.

Okay, great. Those skewers sound good! Enjoy. Thanks Zak

 

[O' Clarkii Lewisi]

"Eisenhower Steak" Is the Retro Grilling Technique That Deserves a Comeback

President and World War II Commander Dwight D. Eisenhower was famous for many things, including throwing a raw steak directly on hot coals to cook it on the White House lawn. It turns out that Ike’s technique works really well, and is worth a try this summer

www.allrecipes.com

Jim Danskin used do the same with a whole sirloin. It was delicious!

 

[Zak]

Jim Danskin used do the same with a whole sirloin. It was delicious!

Looks like he was a guide in Montana?

 

[RCF]

Make a little marinade—maybe some soy sauce, Worcestershire, fish sauce, olive oil, maybe a small squirt of mustard or Italian dressing, black pepper, some garlic powder, maybe some citrus zest. These are all pantry possibilities. Tenderize the steak with the marinade on there, (I use a big fork) removing any connective tissue on the outside that loosens up in the process. Then marinate for an hour or more in the fridge before bringing it out and getting to room temperature. Cook maybe a tad rarer than other richer cuts. Then the key is, because too big of hunks can be chewy, after resting, slicing it thin against the grain. Cut it in half lengthwise first if that makes it easier (it does for me). That’s what I would probably do.

@Matt B good advice for sure. I like to marinade overnight in the refer...

 

[Zak]

@Matt B good advice for sure. I like to marinade overnight in the refer...

I was reading something that said a steak should not be in a high acid marinade for 24 hours, so I'll put it in the marinade tomorrow morning. We eat late at our house.

 

[RCF]

I was reading something that said a steak should not be in a high acid marinade for 24 hours, so I'll put it in the marinade tomorrow morning. We eat late at our house.

I was wondering about long marinades. The marinades our family uses are not high in acidity. Same one for chicken, veggies, and beef. Now boneless leg of lamb, dry rub followed by red wine. 48 hour process. Quietest meal ever... A good thing...

 

[O' Clarkii Lewisi]

Looks like he was a guide in Montana?

Yup, guide, outfitter, and owned a fly shop at one time.

 

[Gary Knowels]

Rub a bit of Worchestershire on a New York, add a bit of salt, pepper, and onion powder, sear over an 1800⁰ grill 2 minutes a side, finish in said grill at 550⁰ till internal temp is 116-118⁰, rest a few minutes till temp rises to low/mid 120's or so, and then consume with red wine of your choice.

Works every time for me...


Like a ribeye as well, just a bit too fatty for me grilled, so stick to a rib roast when wanting that cut.
Picanha steaks, when you can find them, are a great value and worth seeking out for a change of pace.

Picanha is the best value out there if you can find it. For a 6 month stretch my local Costco had the whole picanha in vacuum bags for $5/lb. Cutting the steaks correctly is key to making a good picanha steak. Take the whole muscle, cut with the grain into 1.5" steaks. Then I prefer sous vide with only salt for an hour at 115. Then peppered and seared as hot as possible until a good crust.

 

[Zak]

Picanha is the best value out there if you can find it. For a 6 month stretch my local Costco had the whole picanha in vacuum bags for $5/lb. Cutting the steaks correctly is key to making a good picanha steak. Take the whole muscle, cut with the grain into 1.5" steaks. Then I prefer sous vide with only salt for an hour at 115. Then peppered and seared as hot as possible until a good crust.

I'll look for that!

 

[Gary Knowels]

I'll look for that!

I followed this video for steaking out the roast.

 

[Kado]

I bought a nice looking flank steak on sale from QFC today. I've only ever cooked flank steak as adobo or asada, Mexican style. What's another great way to cook flank steak on the grill?

Kalbi

 

[Zak]

Make a little marinade—maybe some soy sauce, Worcestershire, fish sauce, olive oil, maybe a small squirt of mustard or Italian dressing, black pepper, some garlic powder, maybe some citrus zest. These are all pantry possibilities. Tenderize the steak with the marinade on there, (I use a big fork) removing any connective tissue on the outside that loosens up in the process. Then marinate for an hour or more in the fridge before bringing it out and getting to room temperature. Cook maybe a tad rarer than other richer cuts. Then the key is, because too big of hunks can be chewy, after resting, slicing it thin against the grain. Cut it in half lengthwise first if that makes it easier (it does for me). That’s what I would probably do.

Thanks again, @Matt B ! I marinated in a acid-heavy marinade for 3-hours today before grilling the flank steak. It turned it pretty well!



Still prefer the tri-tip, though.

 

[Matt B]

Thanks again, @Matt B ! I marinated in a acid-heavy marinade for 3-hours today before grilling the flank steak. It turned it pretty well!
View attachment 124085
View attachment 124084

Still prefer the tri-tip, though.

Nice. Yeah I don’t usually put a whole lot of acid in a steak marinade. The only things I mentioned that are acidic are mustard and Italian dressing and I suggested only a squirt! You don’t necessarily want to turn your beef into ceviche. I go for salt and glutamates.