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Posted on 5/21/21 at 10:21 am to Mister Bigfish
Open package, pat flank steak dry. Coat with lots of kosher salt and crushed pepper. Sear on high heat of about a minute per side assuming you don't have an obnoxiously thick cut. Remove from heat and let rest while you make the sauce. In a sauce pan, melt down some butter and add a couple cloves of minced garlic. I also add a little fresh parsley as well. Slice the steak against the grain, then drizzle the butter over it. Simple, quick, delicious, lots of flavor.
Posted on 5/21/21 at 12:51 pm to LNCHBOX
That looks great lunchbox. I think I would like the simpler approach to try first. I enjoy the flavor of beef without too much to over power it. Was curious on how tough a flank will be without marinading it as I little experience cooking this particular cut of steak and it seems everyone says that it needs to be marinated.
Posted on 5/21/21 at 1:21 pm to Mister Bigfish
quote:
Was curious on how tough a flank will be without marinading it as I little experience cooking this particular cut of steak and it seems everyone says that it needs to be marinated.
Not tough at all as long as you cut against the grain. It will be like chewing leather if you cut with the grain.
The downvotes in this thread are really weird
This post was edited on 5/21/21 at 1:50 pm
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