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 Flank Steak

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John A

  • Total Posts: 4295
  • Joined: 1/27/2006
  • Location: Daytona Beach, FL
Flank Steak Sun, 12/17/06 5:26 PM (permalink)
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
    Pancho

    • Total Posts: 915
    • Joined: 10/20/2004
    • Location: Madison, WI
    RE: Flank Steak Sun, 12/17/06 5:41 PM (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

      • Total Posts: 2170
      • Joined: 5/15/2003
      • Location: Somewhere in time...and Colorado
      RE: Flank Steak Sun, 12/17/06 6:26 PM (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

        • Total Posts: 5057
        • Joined: 5/20/2003
        • Location: Tallahassee, FL
        RE: Flank Steak Sun, 12/17/06 6:45 PM (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

          • Total Posts: 915
          • Joined: 10/20/2004
          • Location: Madison, WI
          RE: Flank Steak Sun, 12/17/06 6:47 PM (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

            • Total Posts: 4295
            • Joined: 1/27/2006
            • Location: Daytona Beach, FL
            RE: Flank Steak Mon, 12/18/06 7:17 AM (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

              • Total Posts: 395
              • Joined: 5/26/2005
              • Location: Williamsburg, VA
              RE: Flank Steak Mon, 12/18/06 2:03 PM (permalink)
              Did you use that entire head of garlic?

              Cathy
               
              #7
                lleechef

                • Total Posts: 6257
                • Joined: 3/22/2003
                • Location: Gahanna, OH
                RE: Flank Steak Mon, 12/18/06 2:25 PM (permalink)
                Flank and skirt steak are both wonderful.......especially for making bracciole.
                 
                #8
                  John A

                  • Total Posts: 4295
                  • Joined: 1/27/2006
                  • Location: Daytona Beach, FL
                  RE: Flank Steak Mon, 12/18/06 5:41 PM (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

                    • Total Posts: 4295
                    • Joined: 1/27/2006
                    • Location: Daytona Beach, FL
                    RE: Flank Steak Mon, 12/18/06 5:47 PM (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

                      • Total Posts: 6257
                      • Joined: 3/22/2003
                      • Location: Gahanna, OH
                      RE: Flank Steak Mon, 12/18/06 7:20 PM (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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