Flank Steak

Author
John A
Filet Mignon
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2006/12/17 17:26:55 (permalink)

Flank Steak

Ingredients for chimichurri sauce





Put together





Give the flank steak a bath





Cover and refrigerate






Ten hours later





To the grill





Ready to come off





Sliced across the grain





Let’s eat




John
#1

10 Replies Related Threads

    Pancho
    Double Cheeseburger
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    RE: Flank Steak 2006/12/17 17:41:51 (permalink)
    Looks great. I do a similar thing with skirt steak. I prefer it to any other cut of beef. Call me crazy, at least I'm a cheap date.
    #2
    Pwingsx
    Double Chili Cheeseburger
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    RE: Flank Steak 2006/12/17 18:26:00 (permalink)
    I must admit I've not yet tried chimichurri. What are the greens? Parsley and what? Does it also go well on pork?
    #3
    Adjudicator
    Sirloin
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    RE: Flank Steak 2006/12/17 18:45:58 (permalink)
    Flank steak IS my most favorite cut of beef; HANDS DOWN. While I marinate mine a bit differently (but not by MUCH), skirt steak to me is the most flavorable cut of beef. Now, for the strange part... I can't get same in my area. I can get it in the city where I work though, some 40 miles away.
    #4
    Pancho
    Double Cheeseburger
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    RE: Flank Steak 2006/12/17 18:47:33 (permalink)
    quote:
    Originally posted by Pwingsx

    I must admit I've not yet tried chimichurri. What are the greens? Parsley and what? Does it also go well on pork?
    Traditional is made with oregano and parsley. You can also use cilantro only.
    #5
    John A
    Filet Mignon
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    RE: Flank Steak 2006/12/18 07:17:50 (permalink)
    quote:
    Originally posted by Pancho

    quote:
    Originally posted by Pwingsx

    I must admit I've not yet tried chimichurri. What are the greens? Parsley and what? Does it also go well on pork?
    Traditional is made with oregano and parsley. You can also use cilantro only.


    Correct. I've not tried it on pork but see no reason why it would not do well.

    John
    #6
    Williamsburger
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    RE: Flank Steak 2006/12/18 14:03:19 (permalink)
    Did you use that entire head of garlic?
    " />
    Cathy
    #7
    lleechef
    Sirloin
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    RE: Flank Steak 2006/12/18 14:25:11 (permalink)
    Flank and skirt steak are both wonderful.......especially for making bracciole.
    #8
    John A
    Filet Mignon
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    RE: Flank Steak 2006/12/18 17:41:34 (permalink)
    quote:
    Originally posted by Williamsburger

    Did you use that entire head of garlic?
    " />
    Cathy


    Hi Cathy,

    No, about five cloves.

    John
    #9
    John A
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    RE: Flank Steak 2006/12/18 17:47:10 (permalink)
    quote:
    Originally posted by lleechef

    Flank and skirt steak are both wonderful.......especially for making bracciole.


    Hi lleechef,

    Have not heard from you in a while, still in southern CA? My Sicilian Grandmother made the best bracciole in the world on an old wood stove. Talk about good eats.

    John
    #10
    lleechef
    Sirloin
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    RE: Flank Steak 2006/12/18 19:20:52 (permalink)
    Hi John, Yep, still here and shivering because the high today was 60! Rough, I know. Yes, bracciole is a delight. Especially when made with garden tomatoes.
    #11
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