I have a question about the recipe "Sugar Steak with Bourbon" from amanda. Flank steak is not easy to get in germany. Any suggestions for a steak substitute? Can I use any steak cut?
Would say try to replace whatever lean red meat is available there.
Can you source tri-tip, hanger or skirt steak? Sirloin would work as well.
Unlikely that you would find tri tip in Germany. In fact up until about ten years ago it was difficult to find on the East Coast. Part of the problem is that animals are butchered differently in Europe. Hanger or skirt might be the easiest choices to replicate. It's helpful to explain to your butcher what it is you are looking for.
We've had good luck with a bavette.