On 12/26/2011 6:22 AM, z z wrote:
> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.
>

I used to prepare flank steak back in the 60s. It was a tough old cut
and as I remember it, I'd stuff it with Campbell's beef barley soup and
then braised it in more Campbell soup. My guess is that we didn't have
much money back in those days so we ate flank steak.

About 10 years later, I learned that you could marinate a flank steak in
teriyaki sauce and grill it. Grill it over a hot fire to med-rare and
slice it thinly and shallowly across the grain. I was surprised that
this actually worked and that it was pretty tasty. OTOH, I haven't
grilled a flank steak in a couple of decades - it's no longer the cut
for poor folks. That's the breaks.