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Started By
Message
Help with an odd shaped flank steak
Posted on 10/28/13 at 1:25 pm
Posted on 10/28/13 at 1:25 pm
I'm not pointing fingers, but someone brought home flank from the store yesterday and it is unlike any flank steak I have cooked before. All the flank steaks I have cooked resemble option #1 below. I usually just throw it in on skillet for several minutes on both sides and it's good to go. Very easy to cook consistently medium-rare all the way through. Well, the flank steak that was brought home resembles option #2. It varies in width and height. It is large and round on one end and tapers down to a point.
Any tips on how to cook this so I don't end up with a shoe on one end and a still mooing cow on the other end?
ETA picture.
Any tips on how to cook this so I don't end up with a shoe on one end and a still mooing cow on the other end?
ETA picture.
This post was edited on 10/28/13 at 1:26 pm
6
Posted on 10/28/13 at 1:27 pm to BottomlandBrew
That "someone" bought probably beef flap meat instead of flank steak.
This post was edited on 10/28/13 at 1:29 pm
Posted on 10/28/13 at 1:28 pm to BottomlandBrew
Besides using it to make ropa vieja?
It will still grill pretty well; Id just try and keep the tapered end on a cooler portion of the grill
It will still grill pretty well; Id just try and keep the tapered end on a cooler portion of the grill
Posted on 10/28/13 at 1:28 pm to BottomlandBrew
Every one I have ever bought looked like #2.
I just grill it and enjoy the fact that my wife will have medium and I will have mid-rare. If you want to get all pissy you can simply put the thick end over the heat with the tip off.
I like your drawing.
Don't use salt unless you don't know how to cook.
I just grill it and enjoy the fact that my wife will have medium and I will have mid-rare. If you want to get all pissy you can simply put the thick end over the heat with the tip off.
I like your drawing.
Don't use salt unless you don't know how to cook.
Posted on 10/28/13 at 1:32 pm to pooponsaban
Agreed--I frequently buy flank with a taper and thicker, rounded end. I grill it, using the well done part for tacos and save the rarer portion to slice for the next night's dinner.
Posted on 10/28/13 at 1:37 pm to BottomlandBrew
Nice diagram.
Whoever purchased that bought the end piece. Looks like prior to that, you always bought the middle piece.
Whoever purchased that bought the end piece. Looks like prior to that, you always bought the middle piece.
Posted on 10/28/13 at 2:22 pm to BottomlandBrew
I got one similar the other day. I would up doing a take on Grillades and Grits. No one at the table complained.
Posted on 10/28/13 at 2:29 pm to DonChowder
Could be a hanger steak.
Posted on 10/28/13 at 4:44 pm to BottomlandBrew
I'm impressed with your drawings.
Posted on 10/28/13 at 4:54 pm to hungryone
Apparently I need to buy a grill. 
I usually like these med-rare as a steak and top with chimichurri, but it looks like this one might be destined for the dutch oven. Thanks, y'all.
I usually like these med-rare as a steak and top with chimichurri, but it looks like this one might be destined for the dutch oven. Thanks, y'all. Posted on 10/28/13 at 7:54 pm to BottomlandBrew
I want y'all to know I'm an idiot. The first pick is the steak in the package. Turns out it was folden over and unrolled to produce a flat steak that was easily divided up. Feel free to laugh at me.
Posted on 10/28/13 at 8:19 pm to BottomlandBrew
Posted on 10/28/13 at 8:22 pm to BottomlandBrew
Posted on 10/28/13 at 10:06 pm to BottomlandBrew
Best laugh I've had all day. Good stuff man.
ETA: your drawing really sucked if that's what you were trying to depict.
This post was edited on 10/28/13 at 10:08 pm
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