I like my steaks rare. Usually I tell the waiter I want my steak to
still be mooing. I don't like Tbones or New York strip steak or Sirloin.
Ribeye used to be my favorite but budget-wise not so much.

Recent years I have been buying Chuck eye steaks for $4.99 lb. They have
great flavor but are messy to work with.

I have had filet mignon/tenderloin steak once-tender, but wasn't my
favorite.

Prime rib can be good or not good, depending on the cook. I like shaved
prime rib on a hard roll best.

So the other day I was at a SuperTarget grocery store and paused to look
at the meats. They had Guy Fieri packaged marinated meats including a
Tri Tip steak which I had never seen. $16!

Moving on down the row I came to a skirt steak. Never heard of it before
but it had lots of fat on the surface. $5.99lb was ok for me so I bought
it. I placed it on the grill-when I went to flip it I discovered skirt
steak is actually scarf steak-very long and narrow. So I had not
unfolded the steak before placing on the grill! lol

Googled it later and learned that skirt steak is the diaphragm muscle of
the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
was delicious-very flavorful. Very long strands in the meat, interesting
to slice. Reminded me of brisket (I don't like flavor of brisket)
because of how red the meat was even after cooking quite awhile.

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.

On Dec 26, 10:22*am, (z z) wrote:
....
>
> Moving on down the row I came to a skirt steak. Never heard of it before
> but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> it. I placed it on the grill-when I went to flip it I discovered skirt
> steak is actually scarf steak-very long and narrow. So I had not
> unfolded the steak before placing on the grill! lol
>
> Googled it later and learned that skirt steak is the diaphragm muscle of
> the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> was delicious-very flavorful. Very long strands in the meat, interesting
> to slice. Reminded me of brisket (I don't like flavor of brisket)
> because of how red the meat was even after cooking quite awhile.
>
> 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.

Skirt steak and flank steak are very similar from what I understand.
Very flavorful and kinda tough-ish. I've eaten a lot of flank steak
but never had a skirt steak. Like brisket, best cooked slow, possibly
marinaded. I used to marinade my flank steak, slice it thin and cook
it up with eggs over easy for breakfast! YUM!

John Kuthe...

"Andy" > wrote in message ...
> (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.
>
>
> Skirt steak is great for fajitas. When I had a good butcher he would
> masterfully trim all the fat and then weigh it.
>
> Flank steak is my favorite steak, just salt and peppered. One tip is to
> score the sides every inch or two so the steak won't curl up on the BBQ
> grill.. Then carved into paper thin slices.
>
> I've had the cryovac'd, marinated tri-tip roast but it turned out way too
> salty, marinating for so long. Tri-tip also has two directions of grain
> to carve. I convection cooked one in the small toaster oven and it
> plumped up so much it just about reached the top.
>
> Thinly sliced (frozen) rib eye is the norm for Philly Cheesesteaks. I've
> ground it up for delicious burgers, more flavorful that chuck, imho.
>
> I used to cook a chateaubriand once a year but it's too expensive. 4lbs./
> $100.
>
> Andy

couldn't you buy whole tenderloins and have chateaubriand far cheaper than
that? and with filet left for other days?

On 12/26/11 11:22 AM, z z wrote:
> I like my steaks rare. Usually I tell the waiter I want my steak to
> still be mooing. I don't like Tbones or New York strip steak or Sirloin.
> Ribeye used to be my favorite but budget-wise not so much.
>
Ribeye is still my favorite steak. Strip steaks and Tbones just don't
have the same flavor (lack of fat I'm sure)

> Recent years I have been buying Chuck eye steaks for $4.99 lb. They have
> great flavor but are messy to work with.

I've never done a Chuck eye steak. Not even sure if I've seen one
before? Will take notice. I think that is Sheldon's favorite, so I've
read about it here but just never saw it on offer before.
>
> I have had filet mignon/tenderloin steak once-tender, but wasn't my
> favorite.

Filet Mignon is tender but not terribly tasty, IMO.
>
> Prime rib can be good or not good, depending on the cook. I like shaved
> prime rib on a hard roll best.
>
I made a killer Prime Rib for Christmas. Still have a few pounds
leftover that am considering using in Cornish Pasties. Or just reheated
gently since I also have holiday gravy leftover too... we'll see?

> So the other day I was at a SuperTarget grocery store and paused to look
> at the meats. They had Guy Fieri packaged marinated meats including a
> Tri Tip steak which I had never seen. $16!

I just used Tri Tip for the first time making bulgogi. It was a little
freaky looking raw but absolutely delicious! I skeeve buying
pre-marinated meat though. They have a bad connotation to me of being
old meats the butcher doctors up to try to sell instead of taking a loss.

>
> Moving on down the row I came to a skirt steak. Never heard of it before
> but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> it. I placed it on the grill-when I went to flip it I discovered skirt
> steak is actually scarf steak-very long and narrow. So I had not
> unfolded the steak before placing on the grill! lol

Very popular now and good for fajitas
>
> Googled it later and learned that skirt steak is the diaphragm muscle of
> the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> was delicious-very flavorful. Very long strands in the meat, interesting
> to slice. Reminded me of brisket (I don't like flavor of brisket)
> because of how red the meat was even after cooking quite awhile.

I love a good brisket!
>
> 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.
>
LOVE, LOVE, LOVE a nice marinated and grilled flank steak. The trick is
to NEVER overcook it or it becomes shoe leather. Just cook to medium
rare and slice across the grain. Wonderful leftover in a steak salad
too. When I'm dieting we eat a lot of flank steak because its lean, yet
very tasty. Try it!

On Dec 26, 11:22*am, (z z) wrote:
> I like my steaks rare. Usually I tell the waiter I want my steak to
> still be mooing. I don't like Tbones or New York strip steak or Sirloin.
> Ribeye used to be my favorite but budget-wise not so much.
>
> Recent years I have been buying Chuck eye steaks for $4.99 lb. They have
> great flavor but are messy to work with.
>
> I have had filet mignon/tenderloin steak once-tender, but wasn't my
> favorite.
>
> Prime rib can be good or not good, depending on the cook. I like shaved
> prime rib on a hard roll best.
>
> So the other day I was at a SuperTarget grocery store and paused to look
> at the meats. They had Guy Fieri packaged marinated meats including a
> Tri Tip steak which I had never seen. $16!
>
> Moving on down the row I came to a skirt steak. Never heard of it before
> but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> it. I placed it on the grill-when I went to flip it I discovered skirt
> steak is actually scarf steak-very long and narrow. So I had not
> unfolded the steak before placing on the grill! lol
>
> Googled it later and learned that skirt steak is the diaphragm muscle of
> the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> was delicious-very flavorful. Very long strands in the meat, interesting
> to slice. Reminded me of brisket (I don't like flavor of brisket)
> because of how red the meat was even after cooking quite awhile.
>
> 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'd like to try flank steak as well. Here, at the super market meat
counter it goes for $9.99 per pound. I think it's a tad expensive.

On 26-Dec-2011, (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.

In my experience, flank steak is like bad skirts steak. That's not to say
that it's bad, just that the worst skirt steak is as good as the best flank
steak. When given the choice, I'd take skirt over flank.

--
Change cujo to juno

On Dec 26, 9:16*am, Andy > wrote:
> (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.
>
> Skirt steak is great for fajitas. When I had a good butcher he would
> masterfully trim all the fat and then weigh it.
>
> Flank steak is my favorite steak, just salt and peppered. One tip is to
> score the sides every inch or two so the steak won't curl up on the BBQ
> grill.. Then carved into paper thin slices.
>
> I've had the cryovac'd, marinated tri-tip roast but it turned out way too
> salty, marinating for so long. Tri-tip also has two directions of grain
> to *carve. I convection cooked one in the small toaster oven and it
> plumped up so much it just about reached the top.
>
> Thinly sliced (frozen) rib eye is the norm for Philly Cheesesteaks. I've
> ground it up for delicious burgers, more flavorful that chuck, imho.
>
> I used to cook a chateaubriand once a year but it's too expensive. 4lbs./
> $100.
>
> Andy

Cut back on all that Bud Lite and you could afford it.

If you like your steak rare and most flavorful, try the following, in descending
order:

1. Hanger steak (onglet).

2. Flat iron steak (typically around $7 a pound).

3. Skirt steak.

Slice them all across the grain when eating.

-- Larry

On 12/26/2011 3:15 PM, wrote:
>
> If you like your steak rare and most flavorful, try the following, in descending
> order:
>
> 1. Hanger steak (onglet).
>
> 2. Flat iron steak (typically around $7 a pound).
>
> 3. Skirt steak.
>
> Slice them all across the grain when eating.
>
> -- Larry

Depends on personal preference

My choices, in order, would be:

1. Beef tenderloin

2. Rib eye

3. Flank steak

If any of the above cuts are overcooked beyond medium rare -- if even
that much <G> -- then they might as well be shoe soles!

Sky, who likes cooked beef to go 'moo,' too! :>

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 12/26/2011 4:15 PM, wrote:
>
> If you like your steak rare and most flavorful, try the following, in descending
> order:
>
> 1. Hanger steak (onglet).
>
> 2. Flat iron steak (typically around $7 a pound).

My favorite steak. I see them on sale every now and then for $5.99 a
pound, and buy a few.

>
> 3. Skirt steak.
>
> Slice them all across the grain when eating.
>

On Mon, 26 Dec 2011 16:00:26 -0600, Sky > wrote:

>On 12/26/2011 3:15 PM, wrote:
>>
>> If you like your steak rare and most flavorful, try the following, in descending
>> order:
>>
>> 1. Hanger steak (onglet).
>>
>> 2. Flat iron steak (typically around $7 a pound).
>>
>> 3. Skirt steak.
>>
>> Slice them all across the grain when eating.
>
>Depends on personal preference
>
>My choices, in order, would be:

Your favorites depend on personal preference, certainly. But I didn't offer my
favorites; I suggested the cuts I find to be most flavorful.

I enjoy a fine rib eye and a fillet occasionally myself, but neither has
anywhere near the flavor of an onglet.

-- Larry

A guy near me raises Scottish Highland beefers. He offered to sell me some steaks, ribeye and strips, for $6/lb. He was very proud of this beef. I thought "what da hell" and took him up.

I have never tasted better beef. It wasn't all marbled or anything, so I thought it would be tough. No, the fat was on the outside; but i couldn't get over the flavor and texture of the meat. Amazing stuff. I live in a cold climate and those bad boys have long, thick hair; they're comfy here. Wish more beef guys would make that switch.

"z z" > wrote in message
...
(snipped a bunch of stuff)

> I like my steaks rare. Usually I tell the waiter I want my steak to
> 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.
>

Flank steak is absolutely fantastic. And of course it doesn't have fat on
it. It's from the flank of the cow. Look up marinades. Then grill or
broil it to med-rare in the middle and slice it thinly against the grain.
You won't regret it. Hint: pineapple juice + teriyaki sauce with minced
garlic and a drizzle of olive oil makes an excellent beginning marinade for
flank steak.

Jill

On Dec 26, 8:22*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.

Groceries in Chi-town used to sell flank steak for broiling: cut
thinly against the grain; strips rolled horizontally into spirals,
they cooked rapidly under the broiler. I would serve with steamed rice
or mashed potatoes, and the vegetable of your choosing.

On Wed, 28 Dec 2011 01:47:18 -0500, "jmcquown" >
wrote:

>
>Flank steak is absolutely fantastic. And of course it doesn't have fat on
>it. It's from the flank of the cow. Look up marinades. Then grill or
>broil it to med-rare in the middle and slice it thinly against the grain.
>You won't regret it. Hint: pineapple juice + teriyaki sauce with minced
>garlic and a drizzle of olive oil makes an excellent beginning marinade for
>flank steak.
>
>Jill

I "discovered" flank steak a few years ago. Easy to prepare and cook,
it is a fantastic cut off beef. Wish I learned about it years ago.

On 2011-12-28, jmcquown > wrote:

> Flank steak is absolutely fantastic.

It used to be considered a cheap cut of beef and actually was cheap to
buy. Now, they sell it like it's t-bone. Bottom line, marinade
overnight in a plastic bag fulla Italian salad dressing, bake to med
rare, slice thin on a slant across the grain. Better than a t-bone!


nb

--
Merry Christmas and a Happy New Year

On Dec 28, 5:13*am, Andy > wrote:
....
>
> You and I both recall when flank steak was cheap. Now it's almost gourmet
> priced!
>
> Best,
>
> Andy

I began eating it 10 or so years ago when it was still reasonably
priced. And like you say, now, it's a lot more expensive.

John Kuthe...

On Dec 28, 9:23*am, Andy > wrote:
> John Kuthe > wrote:
> > On Dec 28, 5:13*am, Andy > wrote:
> > ...
>
> >> You and I both recall when flank steak was cheap. Now it's almost
> >> gourmet priced!
>
> >> Best,
>
> >> Andy
>
> > I began eating it 10 or so years ago when it was still reasonably
> > priced. And like you say, now, it's a lot more expensive.
>
> John Kuthe,
>
> Shameful, isn't it?!?!
>
> Of course, pricing is surely up across the board after so many years.
>
> Best,
>
> Andy

I remember back in the 80's I think how my brother used to say he
didn't like paying more than $2 a lb for meat!

I guess he'd be a vegetarian today! ;-)

John Kuthe...

"notbob" > wrote in message
...
> On 2011-12-28, jmcquown > wrote:
>
>> Flank steak is absolutely fantastic.
>
> It used to be considered a cheap cut of beef and actually was cheap to
> buy. Now, they sell it like it's t-bone. Bottom line, marinade
> overnight in a plastic bag fulla Italian salad dressing, bake to med
> rare, slice thin on a slant across the grain. Better than a t-bone!
>
>
> nb
>
Yes, I remember when my mom bought it for about 59 cents/lb. Now it's much
more expensive. I only buy it every once in a while, when it's on sale.
It's also hard to find. But oooh, when you can find it, it's delicious with
the right marinade.

Jill

On Dec 26, 11:49*am, John Kuthe > wrote:
> On Dec 26, 10:22*am, (z z) wrote:
> ...
>
>
>
>
>
>
>
>
>
>
>
> > Moving on down the row I came to a skirt steak. Never heard of it before
> > but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> > it. I placed it on the grill-when I went to flip it I discovered skirt
> > steak is actually scarf steak-very long and narrow. So I had not
> > unfolded the steak before placing on the grill! lol
>
> > Googled it later and learned that skirt steak is the diaphragm muscle of
> > the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> > was delicious-very flavorful. Very long strands in the meat, interesting
> > to slice. Reminded me of brisket (I don't like flavor of brisket)
> > because of how red the meat was even after cooking quite awhile.
>
> > 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.
>
> Skirt steak and flank steak are very similar from what I understand.
> Very flavorful and kinda tough-ish. I've eaten a lot of flank steak
> but never had a skirt steak. Like brisket, best cooked slow, possibly
> marinaded. I used to marinade my flank steak, slice it thin and cook
> it up with eggs over easy for breakfast! YUM!
>
> John Kuthe...

Great cuts tho for braciole. The long cooking and tomatoes will
tender it up.

On Dec 28, 6:13*am, Andy > wrote:
> "jmcquown" > wrote:
>
> > "z z" > wrote in message
> ...
> > (snipped a bunch of stuff)
>
> >> I like my steaks rare. Usually I tell the waiter I want my steak to
> >> 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.
>
> > Flank steak is absolutely fantastic. *And of course it doesn't have
> > fat on it. *It's from the flank of the cow. *Look up marinades. *Then
> > grill or broil it to med-rare in the middle and slice it thinly
> > against the grain. You won't regret it. *Hint: *pineapple juice +
> > teriyaki sauce with minced garlic and a drizzle of olive oil makes an
> > excellent beginning marinade for flank steak.
>
> Jill,
>
> You and I both recall when flank steak was cheap. Now it's almost gourmet
> priced!
>
> Best,
>
> Andy

Yeah.... like the free mussels I used to find on the beach. Poor
man's grub, it was called.

On Dec 28, 10:30*am, "jmcquown" > wrote:
> "notbob" > wrote in message
>
> ...> On 2011-12-28, jmcquown > wrote:
>
> >> Flank steak is absolutely fantastic.
>
> > It used to be considered a cheap cut of beef and actually was cheap to
> > buy. *Now, they sell it like it's t-bone. *Bottom line, marinade
> > overnight in a plastic bag fulla Italian salad dressing, bake to med
> > rare, slice thin on a slant across the grain. *Better than a t-bone!
>
> > nb
>
> Yes, I remember when my mom bought it for about 59 cents/lb. *Now it's much
> more expensive. *I only buy it every once in a while, when it's on sale..
> It's also hard to find. *But oooh, when you can find it, it's delicious with
> the right marinade.
>
> Jill

59 cents a lb??!!! I'd be having flank steak daily, maybe multiple
times a day!!

I used to freeze it, then 1/2 thaw it (better for slicing), then slice
it thin, put it in ziplocks, and add Worstchestershire, paprika, black
pepper, crushed garlic and dried sweet basil. Then I'd seal the
ziplocks, mix it a little and freeze them, then put them frozen in my
cooler (triple ziplocked, as they were pungent as all get-out!) while
I was living in my Caravan down my the river!

Breakfast: Eggs over easy and marinated flank steak!! YUM!!!!

John Kuthe...

On 2011-12-28, jmcquown > wrote:

> It's also hard to find. But oooh, when you can find it, it's delicious with
> the right marinade.

No argument.

nb

--
Merry Christmas and a Happy New Year

On Wed, 28 Dec 2011 08:35:04 -0800 (PST), Kalmia
> wrote:

>On Dec 28, 6:13*am, Andy > wrote:
>> "jmcquown" > wrote:
>>
>> > "z z" > wrote in message
>> ...
>> > (snipped a bunch of stuff)
>>
>> >> I like my steaks rare. Usually I tell the waiter I want my steak to
>> >> 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.
>>
>> > Flank steak is absolutely fantastic. *And of course it doesn't have
>> > fat on it. *It's from the flank of the cow. *Look up marinades. *Then
>> > grill or broil it to med-rare in the middle and slice it thinly
>> > against the grain. You won't regret it. *Hint: *pineapple juice +
>> > teriyaki sauce with minced garlic and a drizzle of olive oil makes an
>> > excellent beginning marinade for flank steak.
>>
>> Jill,
>>
>> You and I both recall when flank steak was cheap. Now it's almost gourmet
>> priced!
>>
>> Best,
>>
>> Andy
>
>Yeah.... like the free mussels I used to find on the beach. Poor
>man's grub, it was called.

Cornish hens were the same. I ate a lot of them when I was in my 20's
because they were like a quarter a pound. I remember them on sale for
19 cents a pound.

Lou

On Dec 28, 6:26*am, John Kuthe > wrote:
> On Dec 28, 5:13*am, Andy > wrote:
> ...
>
>
>
> > You and I both recall when flank steak was cheap. Now it's almost gourmet
> > priced!
>
> > Best,
>
> > Andy
>
> I began eating it 10 or so years ago when it was still reasonably
> priced. And like you say, now, it's a lot more expensive.
>

Flank steak has never been cheap since I began buying it in the 1970s.
After all, there are only two flanks per beef animal. At that time it
was popular for stirfrying, which was in vogue.

On Tuesday, December 27, 2011 11:57:50 PM UTC-7, spamtrap1888 wrote:
> On Dec 26, 8:22*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.
>
> Groceries in Chi-town used to sell flank steak for broiling: cut
> thinly against the grain; strips rolled horizontally into spirals,
> they cooked rapidly under the broiler. I would serve with steamed rice
> or mashed potatoes, and the vegetable of your choosing.

Never cared for it as steak. We used to make it into minute steak for our customers. It sold well but only because the price was right. As a "fried" steak it was tough, dry, and stringy.

On Wed, 28 Dec 2011 09:55:36 -0800 (PST), spamtrap1888
> wrote:

>On Dec 28, 6:26*am, John Kuthe > wrote:
>> On Dec 28, 5:13*am, Andy > wrote:
>> ...
>>
>>
>>
>> > You and I both recall when flank steak was cheap. Now it's almost gourmet
>> > priced!
>>
>> > Best,
>>
>> > Andy
>>
>> I began eating it 10 or so years ago when it was still reasonably
>> priced. And like you say, now, it's a lot more expensive.
>>
>
>Flank steak has never been cheap since I began buying it in the 1970s.
>After all, there are only two flanks per beef animal. At that time it
>was popular for stirfrying, which was in vogue.

I was turned onto it about 93-94 and it was cheap around here. The
price has risen dis-proporationatly to other steaks.

Lou

In article >,
(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'll take a properly cooked piece of flank over most anything. Here's a
link to a blog post I made in June:
<http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
ahblog/Entries/2011/6/3_Flank_Steak.html>
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
notbob > wrote:

> On 2011-12-28, jmcquown > wrote:
>
> > Flank steak is absolutely fantastic.
>
> It used to be considered a cheap cut of beef and actually was cheap to
> buy. Now, they sell it like it's t-bone. Bottom line, marinade
> overnight in a plastic bag fulla Italian salad dressing, bake to med
> rare, slice thin on a slant across the grain. Better than a t-bone!
>
>
> nb

$6/lb at Costco a couple weeks ago. I just posted a link to my blog --
:-P --- with pictures of what I do to it before marinating -- I score it
in a diamond pattern on both sides before marinating for maybe an hour.
My recipe don' need no steenkin' overnight marination.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article
>,
A Moose in Love > wrote:

> I'd like to try flank steak as well. Here, at the super market meat
> counter it goes for $9.99 per pound. I think it's a tad expensive.

It is and there is no waste on it.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

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.

On Wed, 28 Dec 2011 15:11:11 -0600, Bull > wrote:

>> Skirt steak and flank steak are very similar from what I understand.
>> Very flavorful and kinda tough-ish. I've eaten a lot of flank steak
>> but never had a skirt steak. Like brisket, best cooked slow, possibly
>> marinaded. I used to marinade my flank steak, slice it thin and cook
>> it up with eggs over easy for breakfast! YUM!
>
>Use google and look it up. Skirt steak and flank steak are very
>different in texture. One is lean and one is not - guess which one is
>the witch. Low and slow is NOT the way to cook either cuts. No wonder
>you make candy. DUH and LOL!!!

They are similar cuts from muscles in adjacent areas, the plate and the flank.
The meat of both is very lean, but flank steak is sometimes cut to include some
of its surrounding fat. Skirt steak is surrounded by a membrane, and thus does
not present a fatty-cut option.

There are recipes calling for quick, high heat, and for braising for both cuts.

From Wikipedia:

"Sometimes flank steak is used interchangeably with skirt steak, but it is a
different cut of meat....

To minimize their toughness skirt steaks are either grilled or pan-seared very
quickly or cooked very slowly, typically braised. Because of their strong
graining skirt steak is sliced across the grain for maximum tenderness. To aid
in tenderness and flavor, they are also often marinated....

The flank steak, also known as bavette, is a beef steak cut from the abdominal
muscles of the cow. A relatively long and flat cut of meat, flank steak is used
in a variety of dishes including London broil and fajitas. It is significantly
tougher than the other beef cuts; therefore, many recipes use moist cooking
methods such as braising."

-- Larry

On Wed, 28 Dec 2011 09:55:36 -0800 (PST), spamtrap1888
> wrote:

> Flank steak has never been cheap since I began buying it in the 1970s.
> After all, there are only two flanks per beef animal. At that time it
> was popular for stirfrying, which was in vogue.

Agreed and I never particularly liked flank steak because it's so
tough. Not a tri-tip fan either and I went straight to skirt steaks
for fajitas.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Wed, 28 Dec 2011 08:35:04 -0800 (PST), Kalmia >
wrote:

>Yeah.... like the free mussels I used to find on the beach. Poor
>man's grub, it was called.

So was lobster.

-- Larry

dsi1 wrote:

> 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.

About 33 years ago I cut flank steak into thin strips *before* marinating
and grilling. Both the marinating time and the grilling time are drastically
reduced.

Bob

On Wed, 28 Dec 2011 17:47:08 -0600, Andy > wrote:

>sf > wrote:
>
>> Agreed and I never particularly liked flank steak because it's so
>> tough. Not a tri-tip fan either and I went straight to skirt steaks
>> for fajitas.
>
>I never meant to start a meat war.

Not to worry, sf is a tube steak maven, ball parks plump when she eats
them! hehe

I can remember when butcher shops gave their regular customers skirt
steak for free, liver and soup bones were free too. Everytime a
regular customer shopped at their fish monger they'd get a couple
pounds of fresh shrimp (frozen didn't yet exist) and enough fish
trimmings to make several gallons of stock for free, typically tossed
in lemons too... all seafood was very inexpensive, it was poor
people's food. And greengrocers gave regular customers soup greens
for free, gave their kids free pumpkins, Chinese apples, and chestnuts
in season too. I have to admit that food was far, FAR better quality
back then... nowadays people literally eat shit. There's not a resto
on the planet today that serves decent food, NONE! Decent food ceased
to exist some forty years ago. No one under the age of fifty has
tasted real beer... can no more brew real beer in a stainless steel
vat as ferment real wine in a stainless steel vat. Very little wine
today is fermented in real wooden barrels, unless homemade dago red...
box wine is better than any high priced bottled wine you can buy.
Today nowhere on Earth can you buy a real sour pickle, just can't and
I can prove it.

On 12/28/2011 12:55 PM, spamtrap1888 wrote:

> Flank steak has never been cheap since I began buying it in the 1970s.
> After all, there are only two flanks per beef animal. At that time it
> was popular for stirfrying, which was in vogue.
>

I thought that was flat iron steak, or are they the same, or maybe it's
another cut with only two per cow?

On Dec 28, 5:47*pm, Brooklyn1 <Gravesend1> wrote:

> Today nowhere on Earth can you buy a real sour pickle, just can't and
> I can prove it.

I can find them in Polish and Russian delis -- just the way GGma made
them. Where do you shop?

OTOH, if you have cukes and salt, you can make your own.

On Dec 28, 6:39*pm, Cheryl > wrote:
> On 12/28/2011 12:55 PM, spamtrap1888 wrote:
>
> > Flank steak has never been cheap since I began buying it in the 1970s.
> > After all, there are only two flanks per beef animal. At that time it
> > was popular for stirfrying, which was in vogue.
>
> I thought that was flat iron steak, or are they the same, or maybe it's
> another cut with only two per cow?

Flank steaks come from the abdomen; flat iron steaks (according to
wikip) from the shoulder, right next to the rotator cuff.

On Dec 26, 10:49*am, John Kuthe > wrote:
> On Dec 26, 10:22*am, (z z) wrote:
> ...
>
>
>
>
>
>
>
>
>
>
>
> > Moving on down the row I came to a skirt steak. Never heard of it before
> > but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> > it. I placed it on the grill-when I went to flip it I discovered skirt
> > steak is actually scarf steak-very long and narrow. So I had not
> > unfolded the steak before placing on the grill! lol
>
> > Googled it later and learned that skirt steak is the diaphragm muscle of
> > the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> > was delicious-very flavorful. Very long strands in the meat, interesting
> > to slice. Reminded me of brisket (I don't like flavor of brisket)
> > because of how red the meat was even after cooking quite awhile.
>
> > 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.
>
> Skirt steak and flank steak are very similar from what I understand.
> Very flavorful and kinda tough-ish. I've eaten a lot of flank steak
> but never had a skirt steak. Like brisket, best cooked slow, possibly
> marinaded. I used to marinade my flank steak, slice it thin and cook
> it up with eggs over easy for breakfast! YUM!

I got a skirt steak at this place today:
http://www.yelp.com/biz/taqueria-la-...aurant-chicago

It was wonderfully tender cooked MR. The meal was great except that I
wasn't fond of the mole, which was sweet and cinnamony. Also, the
salsa that they brought with the chips was way to cilantroed. The
green was mega hot, and too heavy on the jalapenos, but I bought some
to-go, and it should be great blended with some boiled tomatillos.
>
> John Kuthe...

--Bryan