
You can get anything from lamb to liver, however, the average consumer, with staples like hamburger and pork chops aside, goes directly to familiar territory... a filet for you and the misses, some beef tips for game day stew, or maybe even a t-bone for that dinner party with the creepy new intern and his girlfriend, because you know.... it is your duty.
What I am willing to bet is you walk right past a certain cut that is cheap, full of flavor, and usually dismissed as tough and/or worthless in most peoples eyes... the flank steak.
The flank steak is an extremely lean cut of beef, one found along the abdominial muscl
e of the cow. The flank steak is traditionally very long, and no more than 1" or so in thickness.When cooked traditionally, such as grilled or pan friend and finished in the oven, it provides an extremely tough and "stringy" texture, that leaves a ton to desire. But don't fear, you can fix this problem, and turn the very cheap and overlooked cut into a tender thing of culinary awesomeness.
The secret is not in the way you cook or season the flank steak.... but rather in the way it is marinated. Purists often look down on steak with more than a crispy sea salt exterior, and an unadultered pink interior, but in this case.... we will go out on a limb, and give them something to turn their noses up at.
Turning this flank steak into something to be proud of is very simple...... All you really need is this.....
1. 1/3 cup olive oil
2. 1/3 cup soy sauce
3. 1 tblsp small amount of brown sugar
4. 2 tblsp minced garlic
5. fresh ground black pepper
Combine these ingredients in freezer bag, shake to combine, and let them sit while you do the next step.
Step 1. Cut very small slits across the grain of the steak, very shallow.
Step 2. Place steak in the freezer bag with marinade, and allow to set for about 2 hrs.
Step 3. Grill the flank steak on a very clean, and oiled grill. (In order to oil your grill, simply clean the grate, allow it to get relatively hot, cut an onion in half, dip it in olive oil, put it on the end of a grill fork, and go over the grate as if you were brushing it.) Do not grill the steak past medium, as it still can represent a tough quality cooked as well done.
Step 4. This is very important........ After removing the steak from the grill, make sure to slice the steak across the grain, in very thin slices before serving.
When implementing this technique of preparing the flank steak.... you will turn a cheap cut of meat into thin slices of buttery steak goodness, that practically melts in your mouth.
Hope this helps you hone a very marketable man skill.... cooking red meat.





Step 2: Lather Up
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