BOOK 2 -- WEEK 47
Your Best Flank Steak
Some cuts of beef take better to low and slow cooking methods; some like to be seared or grilled, quick and dirty. But flank steak is one of those magical cuts that walks the line -- it's flavorful and complex, and none too pricey. No wonder it's loved the world over and, if treated right, tastes just as good with frites as it does in fajitas.
81 entries
About the
Contests
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Contest Slideshow
Flank Steak on Texas Toast with Chimichurri
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Parsley, red wine vinegar, brioche (with butter), beefsteak tomato, garlic, mayo, red chile flakes, dried oregano, arugula, flank steak!
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We love that sdebrango adds arugula to her chimichurri.
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A verdant forest floor of parsley.
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Prepare to get mulched.
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Mulch, prepare to get chimichurri-ed.
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Red chile flakes for kick.
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Olive oil to blanket.
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Red wine vinegar to brighten.
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Chimichurri job #1: steak marinade.
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Chimichurri job #2: aioli. (We scooped out mostly solids to mix in, so the sauce wouldn't get too runny.)
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Now you have chimichurri aioli!
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After removing the steak from the marinade, sdebrango has you salt it and let it brine for 45 minutes. This seasons it through nicely -- just be sure to pat it dry well before moving it to the hot pan.
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We love that our large cast iron pan is perfectly flank steak-sized.
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Yep, ready to flip. Amanda's sturdy bone-handled fork is up for the challenge.
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After a 10 minute rest, Amanda slices it up.
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Just a perfect medium rare. No big deal.
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Sandwich time! First, aioli meets brioche (sliced thick to mimic Texas toast), which has been buttered and grilled on both sides.
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Warm steak layer. Sigh.
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Beautiful beefsteaks.
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Done.
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And done. Doesn't it look like it's smiling at you? That's because it is.
Contest Slideshow
Vaca Frita
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Oil (we used canola), lime, fresh oregano, garlic, ground cumin, bay leaf, onion, and the flank himself!
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Flavored water.
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This is where, as Kayb says, you "cringe, grit your teeth, and drop the raw flank steak in. It feels wrong. It really isn't."
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30 minutes later, Kayb tells us "fish the grey chunk of flank steak out." It'll get more attractive, we promise.
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Building the marinade: healthy doses of garlic and cumin.
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Plenty of lime juice.
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And fresh oregano -- though dried would be fine in a pinch (just decrease the amount by a third).
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This part is fun: tear the hunk of steak to bits.
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Old clothes, indeed -- time for a soak!
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Then really maul it to work in all the good stuff.
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And let the whole pile sit for an hour. The meat drinks up the flavorful marinade.
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Last stage: caramelize some onion threads.
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Then stir in the vaca and crisp it up.
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Handsome (finally).
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Surround with beans and rice, and fried plantains or tostones. And a daiquiri.
All Entries
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The "Flankenstein" Sandwich
added by zieker
almost 2 years ago -
New York Style Asiago Cheesesteak
added by sugarsmacks
almost 2 years ago -
Beer and Sriracha Marinated Beef Skewers...
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almost 2 years ago -
Seared and Pan-Roasted Flank Steak with...
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almost 2 years ago -
Sweet Forbidden Black Rice and Spicy Flank...
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almost 2 years ago -
Family Flank Steak and Salad
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almost 2 years ago -
Spicy Sweet and Sour Steak Tacos
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almost 2 years ago -
Simple Sicilian-Style Flank Steak
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almost 2 years ago -
Flank Steak with a Mustard Salt Crust
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almost 2 years ago -
Steak on Stone
added by Kitchen Butterfly
almost 2 years ago -
Maryland Flank Steak with Crab Salsa and...
added by Edgewatercook
almost 2 years ago -
Echt Rouladen
added by Sagegreen
almost 2 years ago
