Today I'm introducing what I hope to be a running feature on this blog, "Meat of the Moment". Yes, it's a weak play on an Asia song. Actually, what I want to do is a "Meat of the Week" feature. However, because I tend to procrastinate (what me? never!), I can't guarantee that I'd post in a timely fashion. So I'm half-assing it and going to post stuff as I get around to it.
Enough of the jibber jabber, let's get on with the show.
Flank Steak
Pros: Beefy flavor, cooks evenly, marinates well
Cons: Must slice against the grain, can be tough if overcooked slightly
Typical Price: $5.99/lb (Market Basket)
Sale Price: $4.69/lb cryovac (Market Basket), $2.99/lb store wrap (Hilltop Butcher Shop)
Best Price: $1.99/lb (Hilltop Butcher Shop)
Typical Cooking Methods: Grilling, stir-frying, broiling
The Lowdown:
Flank steak is cut from the underside of the cow. It is a long, flat cut of meat featuring a definitive grain pattern and is quite lean. When bought in a cryovac package, it tends to need minimal trimming of fat prior to use.
I've tended to cook this cut of meat in a few ways: Grilled whole, usually with a dry rub (pastrami-style) or a wet marinade (teriyaki), sliced, pounded and grilled on skewers (peanut satay) or stir fried (beef with pea pods).
The key to flank steak is to make sure that you slice it thin and against the grain of the meat. Doing so will result in tender, juicy slices. Cutting with the grain will result in tough, chewy pieces that no one will enjoy.
