All questions

Which beef is best sub for flank?

I'm making a red curry with noodles. It calls for flank steak, but thanks to our meat CSA, we have ranch, bavette and flatiron steak in the freezer. Does anyone know which would be the best alternative? This is the recipe: http://www.epicurious.com...

Thanks.

asked by Jocelyn Grayson over 1 year ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
6 answers 379 views
Leith Devine
Leith Devine

Leith is a trusted home cook.

added over 1 year ago

I'd use the bavette...it's flap meat so it's almost the same as flank steak. Good luck!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
My Friend Maillard
added over 1 year ago

Totally agree.

Depending on whether you are slicing the meat before cooking or after this bit may be unnecessary: I've found that its easier to thinly slice flap meat after grilling/cooking if it rests maybe 10minutes longer than usual for beef (so more like 30mins).

Jocelyn Grayson
added over 1 year ago

Thanks! It gets sliced after (against the grain), so I'll wait longer.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
MMH
MMH
added over 1 year ago

Flatiron

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
cv
cv
added over 1 year ago

Bavette is just another name for flank steak, this would be the choice.

Flatiron is a totally different cut from the opposite side of the steer; it is a shoulder cut. Sure, it might given decent end results for this recipe, but since you have bavette in the freezer, use that.

If you feel like it, you can also verify with your meat CSA operators. My guess is that someone has asked them a similar question before.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Jocelyn Grayson
added over 1 year ago

Thanks for the suggestion to contact them directly. They concurred that Bavette is the way to go.

Recommended by Food52