Okay, I had a long list of recipes I wanted to try, but couldn't get my hands on flank steak. So, the last trip to Sam's, I noticed they had flank...two in a pack for a really good deal. I figured it was time to try those recipes.
I grilled two of the steaks (had "the employee AND YS here that night) using a recipe Jean posted for Black Diamond Flank Steak but found it a bit too sweet for our taste...good but needing a little tweaking.
Then I tried it in a Chimichuri Flank Steak Fajita recipe. Again, I need to tweak this one if I decide to use it again. I'm just not sure we're fajita people at this point. I may try it one more time...slicing the steak BEFORE marinating and grilling. (ONLY because of tonight's success.)
Tonight, I used it for my Korean Beef recipe. My recipe is a little different from the Bulgogi recipes and other Korean Beef recipes I've seen. The main difference, mine doesn't include ginger. While I like the traditional recipes, we have always loved the marinade for this particular recipe. (I got it years ago from an old friend.) It never mattered what cheap cut I used...we LOVED it! I've used everything from rib eye to round steak, and everything in between. One cut I had never tried before was flank steak.
OMG...it was like eating soy sauce flavored butter! I will never go back. This recipe will never be made again without flank steak. This is probably unnecessary for you all, but I'm posting it anyway. I started at the thickest end of the steak and sliced the meat at the sharpest angle I could achieve. The meat was only marinated about 6 hours...I usually marinate it for at least 24 hours. To be honest, I think overnight would have been overkill in this case...unless I planned on eating it "raw". It was absolutely AMAZING!
I grilled two of the steaks (had "the employee AND YS here that night) using a recipe Jean posted for Black Diamond Flank Steak but found it a bit too sweet for our taste...good but needing a little tweaking.
Then I tried it in a Chimichuri Flank Steak Fajita recipe. Again, I need to tweak this one if I decide to use it again. I'm just not sure we're fajita people at this point. I may try it one more time...slicing the steak BEFORE marinating and grilling. (ONLY because of tonight's success.)
Tonight, I used it for my Korean Beef recipe. My recipe is a little different from the Bulgogi recipes and other Korean Beef recipes I've seen. The main difference, mine doesn't include ginger. While I like the traditional recipes, we have always loved the marinade for this particular recipe. (I got it years ago from an old friend.) It never mattered what cheap cut I used...we LOVED it! I've used everything from rib eye to round steak, and everything in between. One cut I had never tried before was flank steak.
OMG...it was like eating soy sauce flavored butter! I will never go back. This recipe will never be made again without flank steak. This is probably unnecessary for you all, but I'm posting it anyway. I started at the thickest end of the steak and sliced the meat at the sharpest angle I could achieve. The meat was only marinated about 6 hours...I usually marinate it for at least 24 hours. To be honest, I think overnight would have been overkill in this case...unless I planned on eating it "raw". It was absolutely AMAZING!
Daphne
Keep your mind wide open.
Keep your mind wide open.