doing a flank steak tomorrow or the next day just wondering if anyone
has any cool recipes they would like to share. thanks

"lowdown" > wrote:
> doing a flank steak tomorrow or the next day just wondering if anyone
> has any cool recipes they would like to share. thanks

Soy-Soaked Flank Steak (Serves 6 to 8)

Marinade & Glaze

3/4 cup soy sauce
1/3 cup Pickapeppa sauce
1/3 cup Worchestersire sauce
1/4 cup red wine
1/4 cup red wine vinegar
3 or more Tbs brown sugar, to taste
1-1/2 Tbs oil, preferably sesame
2 cloves garlic, minced

2 flank steaks (about 2-1/2 lbs total)

Night befo Mix all ingredients and place them and steaks in a plastic
bag. Refrigerate overnight.

Around 2 hours before serving time, remove the steaks from the 'fridge.
Drain, reserving marinade. Let them sit around 25 minutes while you bring
the smoker up to 220 F and, in a heavy saucepan, bring the marinade up to a
boil, boiling for 5 or 10 minutes or 'til reduced by 1/3. Keep warm.

Brush the glaze over the steaks and put 'em in the smoker. Turn and glaze
after 1/2 hour. Pull 'em when they get to 135 F inside (45 to 55 minutes)
for rare to medium-rare. Let 'em rest 5 or 10 minutes, then thin slice
across the grain. Sreve with glaze on the side.

Based on "Smoke & Spice", P. 117 et seq.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

wrote:
> "lowdown" > wrote:
> > doing a flank steak tomorrow or the next day just wondering if anyone
> > has any cool recipes they would like to share. thanks
>
> Soy-Soaked Flank Steak (Serves 6 to 8)
>
> Marinade & Glaze
>
> 3/4 cup soy sauce
> 1/3 cup Pickapeppa sauce
> 1/3 cup Worchestersire sauce
> 1/4 cup red wine
> 1/4 cup red wine vinegar
> 3 or more Tbs brown sugar, to taste
> 1-1/2 Tbs oil, preferably sesame
> 2 cloves garlic, minced
>
> 2 flank steaks (about 2-1/2 lbs total)
>
> Night befo Mix all ingredients and place them and steaks in a plastic
> bag. Refrigerate overnight.
>
> Around 2 hours before serving time, remove the steaks from the 'fridge.
> Drain, reserving marinade. Let them sit around 25 minutes while you bring
> the smoker up to 220 F and, in a heavy saucepan, bring the marinade up to a
> boil, boiling for 5 or 10 minutes or 'til reduced by 1/3. Keep warm.
>
> Brush the glaze over the steaks and put 'em in the smoker. Turn and glaze
> after 1/2 hour. Pull 'em when they get to 135 F inside (45 to 55 minutes)
> for rare to medium-rare. Let 'em rest 5 or 10 minutes, then thin slice
> across the grain. Sreve with glaze on the side.
>
> Based on "Smoke & Spice", P. 117 et seq.
>
> --
> Nick. Support severely wounded and disabled War on Terror Veterans and
> their families:
> http://saluteheroes.org/ & http://www.woundedwarriorproject.org/
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !


>1/3 cup Pickapeppa sauce

Sounds good!! One question, however- What is Pickapeppa sauce?! Never
heard of it- where could I get some?

Thanks,

Jim

wrote:
> wrote:
> > "lowdown" > wrote:
> > > doing a flank steak tomorrow or the next day just wondering if anyone
> > > has any cool recipes they would like to share. thanks
> >
> > Soy-Soaked Flank Steak (Serves 6 to 8)
[ . . . ]
> Sounds good!! One question, however- What is Pickapeppa sauce?! Never
> heard of it- where could I get some?
>
http://www.pickapeppa.com/ tells the tale. Should be available in major
markets, too.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

wrote:
> wrote:
> > wrote:
> > > "lowdown" > wrote:
> > > > doing a flank steak tomorrow or the next day just wondering if anyone
> > > > has any cool recipes they would like to share. thanks
> > >
> > > Soy-Soaked Flank Steak (Serves 6 to 8)
> [ . . . ]
> > Sounds good!! One question, however- What is Pickapeppa sauce?! Never
> > heard of it- where could I get some?
> >
> http://www.pickapeppa.com/ tells the tale. Should be available in major
> markets, too.
>
> --
> Nick. Support severely wounded and disabled War on Terror Veterans and
> their families:
> http://saluteheroes.org/ & http://www.woundedwarriorproject.org/
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !


Thanks- I appreciate the 411!!

Jim

lowdown wrote:
> doing a flank steak tomorrow or the next day just wondering if anyone
> has any cool recipes they would like to share. thanks

Fosco's Famous Asian Flank Steak (well, maybe not so famous)

1/4 cup soy sauce 1/4 cup Worcestershire sauce 2 tablespoons fresh lemon
juice 2 tablespoons chopped fresh cilantro 1 tablespoon minced fresh
ginger and 11/4 pound flank steak. Whisk first 5 ingredients to blend.
Place steak in a heavy duty Ziploc bag and add the marinade. Let stand 1
hour at room temperature or refrigerate overnight, turning occasionally.
Prepare grill (medium-high heat). Grill the steak about 5 minutes per side
for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice
steak across grain. While steak is standing drain marinade into small
saucepan and bring to boil. Thicken with arrowroot if desired. Pass
marinade as sauce.

--
The High Honorable Reverend
Fosco Gamgee Wooaaa.... hahaa... Whitfurrows
and his 6" stoner


--Weddings performed for a nominal fee.
--Beer or magic shrooms accepted in lieu of cash payment
ROFL!

On 8 Oct 2005 16:25:17 -0700, "lowdown" > wrote:

>doing a flank steak tomorrow or the next day just wondering if anyone
>has any cool recipes they would like to share. thanks

I've had good luck with AB's marinated flank steak cooked directly on
the charcoal. You'll find it on the www.foodtv.com website. Look for
the Good Eats episode "Raising The Steaks".

TNW

lowdown wrote:
> doing a flank steak tomorrow or the next day just wondering if anyone
> has any cool recipes they would like to share. thanks

Why is flank steak always so expensive? While every other cut of beef
goes on sale regularly, flank steak never does.

--Bryan

"lowdown" > wrote in message
oups.com...
> doing a flank steak tomorrow or the next day just wondering if anyone
> has any cool recipes they would like to share. thanks
>

Others here have given excellent recipes.

If you don't want to swing Asian, try Argentinian:

Chimichurri Sauce

1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
4 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper (add a couple of jalapenos or serranos
for some more heat)
1/2 teaspoon ground cumin
1/2 teaspoon salt

variations
add some red wine
moar garlic

process all ingredients in the food processor or blender. Reserve some
sauce for tableside and use the rest as a marinade for 2 or 3 hours. Wipe
the marinade off the meat and grill over high heat so you get a little char
on it.

Jack

On Sun, 09 Oct 2005 16:03:29 GMT, "Jack Schidt®"
> wrote:

>
>"lowdown" > wrote in message
roups.com...
>> doing a flank steak tomorrow or the next day just wondering if anyone
>> has any cool recipes they would like to share. thanks
>>
>
>Others here have given excellent recipes.
>
>If you don't want to swing Asian, try Argentinian:

recipe copied & snipped
>Jack
>
That looks good, Jack - a change from what we usually end up on, so
I'll give it a go next time I do flanken [likely Tuesday or Wednesday]
Thks.

Harry

Currently watching the K do a turkey. It was either 4 bucks/pound for
the kind that ran around happy & died with their boots on, or a
Butterball or a utility [no other kind out there this time - we must
have missed the train. Why do folks want the ones with a plastic
nipple and all that yellow shit in them?]
Anyhow this guy looks like he was in a knife fight - and lost! No
pics of him, eh.

"Harry Demidavicius" > wrote in message
...
> On Sun, 09 Oct 2005 16:03:29 GMT, "Jack Schidt®"
> > wrote:
>
>>
>>"lowdown" > wrote in message
groups.com...
>>> doing a flank steak tomorrow or the next day just wondering if anyone
>>> has any cool recipes they would like to share. thanks
>>>
>>
>>Others here have given excellent recipes.
>>
>>If you don't want to swing Asian, try Argentinian:
>
> recipe copied & snipped
>>Jack
>>
> That looks good, Jack - a change from what we usually end up on, so
> I'll give it a go next time I do flanken [likely Tuesday or Wednesday]
> Thks.
>
> Harry
>
> Currently watching the K do a turkey. It was either 4 bucks/pound for
> the kind that ran around happy & died with their boots on, or a
> Butterball or a utility [no other kind out there this time - we must
> have missed the train. Why do folks want the ones with a plastic
> nipple and all that yellow shit in them?]
> Anyhow this guy looks like he was in a knife fight - and lost! No
> pics of him, eh.

Haha, bet the fugli boid tastes outstanding!

Jack

On Sun, 09 Oct 2005 22:58:56 GMT, "Jack Schidt®"
> wrote:

>
>"Harry Demidavicius" > wrote in message
.. .
>> On Sun, 09 Oct 2005 16:03:29 GMT, "Jack Schidt®"
>> > wrote:
>>
>>>
>>>"lowdown" > wrote in message
egroups.com...
>>>> doing a flank steak tomorrow or the next day just wondering if anyone
>>>> has any cool recipes they would like to share. thanks
>>>>
>>>
>>>Others here have given excellent recipes.
>>>
>>>If you don't want to swing Asian, try Argentinian:
>>
>> recipe copied & snipped
>>>Jack
>>>
>> That looks good, Jack - a change from what we usually end up on, so
>> I'll give it a go next time I do flanken [likely Tuesday or Wednesday]
>> Thks.
>>
>> Harry
>>
>> Currently watching the K do a turkey. It was either 4 bucks/pound for
>> the kind that ran around happy & died with their boots on, or a
>> Butterball or a utility [no other kind out there this time - we must
>> have missed the train. Why do folks want the ones with a plastic
>> nipple and all that yellow shit in them?]
>> Anyhow this guy looks like he was in a knife fight - and lost! No
>> pics of him, eh.
>
>Haha, bet the fugli boid tastes outstanding!
>
>Jack
>
The famdamily pronounced it the best ever!

This was my first tri-level cook - the bird was on the upper grille. I
discovered the dome temp rose a good 25 points higher than the pit.
Thanx to Gott und mein Guru, spotted that & adjusted accordingly.

In any event - I tried a different lump [some guy from Ontario sent me
a box of this stuff from Ceylon or some place, to try out], and Alder
chips for the smoke. The lump was a bitch to light but burnt well
once it got threatened.

Care Packages being made up for distribution as we speak. Turkey,
dressing, mashed potatoes & gravy doesn't do well if you can't have
left overs eh.

Harry

"Harry Demidavicius" > wrote in message
...
> On Sun, 09 Oct 2005 22:58:56 GMT, "Jack Schidt®"
> > wrote:
>
>>
>>"Harry Demidavicius" > wrote in message
. ..
>>> On Sun, 09 Oct 2005 16:03:29 GMT, "Jack Schidt®"
>>> > wrote:
>>>
>>>>
>>>>"lowdown" > wrote in message
legroups.com...
>>>>> doing a flank steak tomorrow or the next day just wondering if anyone
>>>>> has any cool recipes they would like to share. thanks
>>>>>
>>>>
>>>>Others here have given excellent recipes.
>>>>
>>>>If you don't want to swing Asian, try Argentinian:
>>>
>>> recipe copied & snipped
>>>>Jack
>>>>
>>> That looks good, Jack - a change from what we usually end up on, so
>>> I'll give it a go next time I do flanken [likely Tuesday or Wednesday]
>>> Thks.
>>>
>>> Harry
>>>
>>> Currently watching the K do a turkey. It was either 4 bucks/pound for
>>> the kind that ran around happy & died with their boots on, or a
>>> Butterball or a utility [no other kind out there this time - we must
>>> have missed the train. Why do folks want the ones with a plastic
>>> nipple and all that yellow shit in them?]
>>> Anyhow this guy looks like he was in a knife fight - and lost! No
>>> pics of him, eh.
>>
>>Haha, bet the fugli boid tastes outstanding!
>>
>>Jack
>>
> The famdamily pronounced it the best ever!
>
> This was my first tri-level cook - the bird was on the upper grille. I
> discovered the dome temp rose a good 25 points higher than the pit.
> Thanx to Gott und mein Guru, spotted that & adjusted accordingly.
>
> In any event - I tried a different lump [some guy from Ontario sent me
> a box of this stuff from Ceylon or some place, to try out], and Alder
> chips for the smoke. The lump was a bitch to light but burnt well
> once it got threatened.
>
> Care Packages being made up for distribution as we speak. Turkey,
> dressing, mashed potatoes & gravy doesn't do well if you can't have
> left overs eh.
>
> Harry

Congrats and Happy Belated Thanksgiving!

Yes, leftovers are muy importante, especially to one like me who drinks
while preparing the dinner. Next day is usually a more accurate take on the
meal

Jack