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Flank steak
Posted on 6/3/17 at 12:59 pm
Posted on 6/3/17 at 12:59 pm
What is the best way to prepare flank steak?
Posted on 6/3/17 at 1:02 pm to lsu2grad
Dry for a day in the fridge. Sous vide at a sub rare temp.
Slather with Irish butter and sear.
Eat.
I basically eat mine warmed until tender. Cooled, then seared for flavor.
I want it RAW.
Slather with Irish butter and sear.
Eat.
I basically eat mine warmed until tender. Cooled, then seared for flavor.
I want it RAW.
Posted on 6/3/17 at 1:14 pm to lsu2grad
Flank and skirt are good cooked hot and fast imo
Open flame super hot grill
Open flame super hot grill
This post was edited on 6/3/17 at 1:16 pm
Posted on 6/3/17 at 1:22 pm to lsu2grad
It does great with braising. For a roughly 2 lb flank steak I do a dry rub of:
3/4 cup brown sugar
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp smoked salt
1/2 tsp cayenne pepper
enough beef broth to braise the flank steak
Cover the meat with the dry rub then braise it in a covered pan at 300 degrees f for about 2 - 2 1/2 hours. Turn the meat once during the braising process.
3/4 cup brown sugar
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp smoked salt
1/2 tsp cayenne pepper
enough beef broth to braise the flank steak
Cover the meat with the dry rub then braise it in a covered pan at 300 degrees f for about 2 - 2 1/2 hours. Turn the meat once during the braising process.
Posted on 6/3/17 at 1:26 pm to lsu2grad
I marinate mine in 1/3 cup olive oil, 1/3 cup soy sauce, and 1/3 cup lemon juice for a few hours the sear to med rare on a hot grill. I then microwave the remaining marinade to cook out the raw meat, and use it as a gravy. Simple and delicious.
Posted on 6/3/17 at 2:33 pm to Lambdatiger1989
quote:
I marinate mine in 1/3 cup olive oil, 1/3 cup soy sauce, and 1/3 cup lemon juice for a few hours the sear to med rare on a hot grill. I then microwave the remaining marinade to cook out the raw meat, and use it as a gravy. Simple and delicious.
That's how I sort of do mine except I use a hand full of chopped up cilantro and dice up a bunch of garlic. I use a couple of squeezed limes instead of lemon and I also throw in a couple of tablespoons of turbinado or brown sugar. That's how my Hispanic friends taught me to make my marinade when I lived in Texas. I like to throw in some mesquite chunks on the grill just to give it a hint of that smoke taste. I also cut I guess you would call it across the bias instead of with the grain on flank. I use that same marinade on flank, skirt, hanger and flat iron steaks and it sure taste great to me especially when used with tortillas in a fajita type dish or with corn tortilla street tacos.
This post was edited on 6/3/17 at 2:38 pm
Posted on 6/3/17 at 3:35 pm to BRgetthenet
quote:
Reverse sear on cast iron,
Yep. That's a good way to do them too.
Posted on 6/4/17 at 9:32 am to lsu2grad
Marinate in teriyaki sauce overnight and cook to medium rare. Serve with pineapple slices.
Posted on 6/4/17 at 1:29 pm to X123F45
quote:
Dry for a day
quote:
Sous vide
quote:
Slather with Irish butter and sear
Got damn. Dudes gonna die of starvation before it gets on the plate
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