I bought one! Big deal, right? Except flank steak is so very difficult
to find these days. The price has been greatly inflated in my lifetime.
Used to be a cheap cut of beef.

So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
marinated and then grilled. Thinly sliced against the grain.

The marinade could be anything, from oil & vinegar with herbs or bottled
Italian dressing to teriyaki sauce and garlic.

Always (IMHO) cooked no more than medium rare. Always thinly sliced
against the grain. It's been many years since I bought a flank steak.

Jill

On Monday, June 13, 2016 at 10:27:48 AM UTC-6, Jill McQuown wrote:
> I bought one! Big deal, right? Except flank steak is so very difficult
> to find these days. The price has been greatly inflated in my lifetime.
> Used to be a cheap cut of beef.
>
> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
> marinated and then grilled. Thinly sliced against the grain.
>
> The marinade could be anything, from oil & vinegar with herbs or bottled
> Italian dressing to teriyaki sauce and garlic.
>
> Always (IMHO) cooked no more than medium rare. Always thinly sliced
> against the grain. It's been many years since I bought a flank steak.
>
> Jill

Nice flavor but "tougher than a boiled owl", as they say.
As a meat cutter, I seldom sold flank steak as a "steak" but often put it through a tenderizer machine for "minute steak".
Barring that, I often just threw it into the trim for inclusion in extra lean ground beef. It all depended on demand and the locale.

Things are different today and methods of cooking have changed to accommodate people's tastes and also to maximize profits.

Enjoy your flank steak, sounds like you know how to prepare it.
Have a nice day.
=====

On 6/13/2016 9:27 AM, jmcquown wrote:
> I bought one! Big deal, right? Except flank steak is so very difficult
> to find these days. The price has been greatly inflated in my lifetime.
> Used to be a cheap cut of beef.
>
> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
> marinated and then grilled. Thinly sliced against the grain.
>
> The marinade could be anything, from oil & vinegar with herbs or bottled
> Italian dressing to teriyaki sauce and garlic.
>
> Always (IMHO) cooked no more than medium rare. Always thinly sliced
> against the grain. It's been many years since I bought a flank steak.
>
> Jill

OK, where is that emoticon signifying a smiling, drooling face?

On 6/13/2016 12:47 PM, Roy wrote:
> On Monday, June 13, 2016 at 10:27:48 AM UTC-6, Jill McQuown wrote:
>> I bought one! Big deal, right? Except flank steak is so very difficult
>> to find these days. The price has been greatly inflated in my lifetime.
>> Used to be a cheap cut of beef.
>>
>> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
>> marinated and then grilled. Thinly sliced against the grain.
>>
>> The marinade could be anything, from oil & vinegar with herbs or bottled
>> Italian dressing to teriyaki sauce and garlic.
>>
>> Always (IMHO) cooked no more than medium rare. Always thinly sliced
>> against the grain. It's been many years since I bought a flank steak.
>>
>> Jill
>
> Nice flavor but "tougher than a boiled owl", as they say.
> As a meat cutter, I seldom sold flank steak as a "steak" but often put it through a tenderizer machine for "minute steak".
> Barring that, I often just threw it into the trim for inclusion in extra lean ground beef. It all depended on demand and the locale.
>
> Things are different today and methods of cooking have changed to accommodate people's tastes and also to maximize profits.
>
> Enjoy your flank steak, sounds like you know how to prepare it.
> Have a nice day.
> =====
>
>
You have a nice day, too, Roy. I grew up eating flank steak. Mom
was on a military budget. I remember flank steak as the "cheap tough
cut of meat".

The earliest price I recall was about 79 cents/lb.

It's $9.99/lb now, which dropped from $12.99 about a year ago.

Yep, I know how to cook it. It definitely needs to be marinated.
Also thinly sliced against the grain after being allowed to rest for a
few minutes.

Jill

On Monday, June 13, 2016 at 11:59:07 AM UTC-5, Jill McQuown wrote:
> On 6/13/2016 12:47 PM, Roy wrote:
> > On Monday, June 13, 2016 at 10:27:48 AM UTC-6, Jill McQuown wrote:
> >> I bought one! Big deal, right? Except flank steak is so very difficult
> >> to find these days. The price has been greatly inflated in my lifetime.
> >> Used to be a cheap cut of beef.
> >>
> >> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
> >> marinated and then grilled. Thinly sliced against the grain.
> >>
> >> The marinade could be anything, from oil & vinegar with herbs or bottled
> >> Italian dressing to teriyaki sauce and garlic.
> >>
> >> Always (IMHO) cooked no more than medium rare. Always thinly sliced
> >> against the grain. It's been many years since I bought a flank steak.
> >>
> >> Jill
> >
> > Nice flavor but "tougher than a boiled owl", as they say.
> > As a meat cutter, I seldom sold flank steak as a "steak" but often put it through a tenderizer machine for "minute steak".
> > Barring that, I often just threw it into the trim for inclusion in extra lean ground beef. It all depended on demand and the locale.
> >
> > Things are different today and methods of cooking have changed to accommodate people's tastes and also to maximize profits.
> >
> > Enjoy your flank steak, sounds like you know how to prepare it.
> > Have a nice day.
> > =====
> >
> >
> You have a nice day, too, Roy. I grew up eating flank steak. Mom
> was on a military budget. I remember flank steak as the "cheap tough
> cut of meat".
>
> The earliest price I recall was about 79 cents/lb.
>
> It's $9.99/lb now, which dropped from $12.99 about a year ago.
>
> Yep, I know how to cook it. It definitely needs to be marinated.
> Also thinly sliced against the grain after being allowed to rest for a
> few minutes.
>
> Jill

Yep!! I used to buy flank steak, slice up and marinate and freeze it in little Ziplock bags to pop in my cooler back in 2003 when I was living in my minivan over half my weeks Spring of 2003! Cooked it up with a couple of eggs over easy for my breakfasts!! YUM!!

John Kuthe...

On 2016-06-13 17:08:24 +0000, John Kuthe said:
(snipped)

> Yep!! I used to buy flank steak, slice up and marinate and freeze it in
> little Ziplock bags to pop in my cooler back in 2003 when I was living
> in my minivan over half my weeks Spring of 2003! Cooked it up with a
> couple of eggs over easy for my breakfasts!! YUM!!
>
> John Kuthe...

Interesting. It never occurred to me to slice and marinate before
cooking. May give that a go next time I pick up one.
--
--
Barb
www.barbschaller.com, last update April 2013

On Monday, June 13, 2016 at 1:06:23 PM UTC-5, Melba's Jammin' wrote:
> On 2016-06-13 17:08:24 +0000, John Kuthe said:
> (snipped)
>
> > Yep!! I used to buy flank steak, slice up and marinate and freeze it in
> > little Ziplock bags to pop in my cooler back in 2003 when I was living
> > in my minivan over half my weeks Spring of 2003! Cooked it up with a
> > couple of eggs over easy for my breakfasts!! YUM!!
> >
> > John Kuthe...
>
> Interesting. It never occurred to me to slice and marinate before
> cooking. May give that a go next time I pick up one.
> --
> --
> Barb
> www.barbschaller.com, last update April 2013

I used a combination of Worcester sauce, black pepper., garlic, paprika, dried basil in a Ziplock then froze them for my cooler. Worked wonderfully!! Had to triple Ziplock them to keep all the smells/flavors out of the cooler water!!

John Kuthe...

On Monday, June 13, 2016 at 8:06:23 AM UTC-10, Melba's Jammin' wrote:
> On 2016-06-13 17:08:24 +0000, John Kuthe said:
> (snipped)
>
> > Yep!! I used to buy flank steak, slice up and marinate and freeze it in
> > little Ziplock bags to pop in my cooler back in 2003 when I was living
> > in my minivan over half my weeks Spring of 2003! Cooked it up with a
> > couple of eggs over easy for my breakfasts!! YUM!!
> >
> > John Kuthe...
>
> Interesting. It never occurred to me to slice and marinate before
> cooking. May give that a go next time I pick up one.
> --
> --
> Barb
> www.barbschaller.com, last update April 2013


When I was a kid, I'd occasionally prepare flank steak. I'd dump a can of Campbell's Beef Barley soup on the steak and roll that up and braise it. The results were always less than spectacular. It was a revelation when I learned a decade or so later that one could marinate a steak in teriyaki sauce, grill it over a hot charcoal fire and end up with something sublime. You have to cook it rare to medium rare. Anything more than that and you'd be better off with a hot dog.

On 2016-06-13 18:32:52 +0000, dsi1 said:

> On Monday, June 13, 2016 at 8:06:23 AM UTC-10, Melba's Jammin' wrote:
>> On 2016-06-13 17:08:24 +0000, John Kuthe said:
>> (snipped)
>>
>>> Yep!! I used to buy flank steak, slice up and marinate and freeze it
>>> in> > little Ziplock bags to pop in my cooler back in 2003 when I was
>>> living> > in my minivan over half my weeks Spring of 2003! Cooked it up
>>> with a> > couple of eggs over easy for my breakfasts!! YUM!!
>>>
>>> John Kuthe...
>>
>> Interesting. It never occurred to me to slice and marinate before>
>> cooking. May give that a go next time I pick up one.
>> --
>> --
>> Barb
>> www.barbschaller.com, last update April 2013
>
>
> When I was a kid, I'd occasionally prepare flank steak. I'd dump a can
> of Campbell's Beef Barley soup on the steak and roll that up and braise
> it. The results were always less than spectacular. It was a revelation
> when I learned a decade or so later that one could marinate a steak in
> teriyaki sauce, grill it over a hot charcoal fire and end up with
> something sublime. You have to cook it rare to medium rare. Anything
> more than that and you'd be better off with a hot dog.

Sure. It's one of my favorite cuts of meat. I use this recipe from a
former neighbor. :

Kun Koki (Korean broiled steak)



Recipe By: posted to Usenet r.f.c. 6/13/2016

Serving Size: 6





1 1/2 # beef flank steak

3 tablespoons sesame seeds

3 tablespoons salad oil

1/4 cup soy sauce

2 teaspoons brown sugar

1/2 cup finely sliced green onion

1 clove garlic crushed

1/4 teaspoon pepper

1/4 teaspoon ground ginger



Score flank steak in diamond pattern. Combine remaining ingredients
and marinate meat in mixture for at least an hour. Grill or broil for
5-10 minutes (3-5 minutes per side is about right on the grill). Cut
thinly across grain in diagonal slices to serve. 1-1/2# steak serves
four to six. (Four is realistic.)


Notes: Extra marinade can be combined with sliced and sauteed
mushrooms and served with meat or over white rice.





--
--
Barb
www.barbschaller.com, last update April 2013

On 6/13/2016 5:46 PM, Melba's Jammin' wrote:

> Sure. It's one of my favorite cuts of meat. I use this recipe from a
> former neighbor. :
>
> Kun Koki (Korean broiled steak)
>
>
>
> Recipe By: posted to Usenet r.f.c. 6/13/2016
>
> Serving Size: 6
>
>
>
>
>
> 1 1/2 # beef flank steak
>
> 3 tablespoons sesame seeds
>
> 3 tablespoons salad oil
>
> 1/4 cup soy sauce
>
> 2 teaspoons brown sugar
>
> 1/2 cup finely sliced green onion
>
> 1 clove garlic crushed
>
> 1/4 teaspoon pepper
>
> 1/4 teaspoon ground ginger
>
>
>
> Score flank steak in diamond pattern. Combine remaining ingredients and
> marinate meat in mixture for at least an hour. Grill or broil for 5-10
> minutes (3-5 minutes per side is about right on the grill). Cut thinly
> across grain in diagonal slices to serve. 1-1/2# steak serves four to
> six. (Four is realistic.)
>
>
> Notes: Extra marinade can be combined with sliced and sauteed
> mushrooms and served with meat or over white rice.

I have to make this. It's been too long since I've made flank steak
and this looks delicious.

nancy

On Mon, 13 Jun 2016 16:46:48 -0500, Melba's Jammin'
> wrote:

>On 2016-06-13 18:32:52 +0000, dsi1 said:
>
>> On Monday, June 13, 2016 at 8:06:23 AM UTC-10, Melba's Jammin' wrote:
>>> On 2016-06-13 17:08:24 +0000, John Kuthe said:
>>> (snipped)
>>>
>>>> Yep!! I used to buy flank steak, slice up and marinate and freeze it
>>>> in> > little Ziplock bags to pop in my cooler back in 2003 when I was
>>>> living> > in my minivan over half my weeks Spring of 2003! Cooked it up
>>>> with a> > couple of eggs over easy for my breakfasts!! YUM!!
>>>>
>>>> John Kuthe...
>>>
>>> Interesting. It never occurred to me to slice and marinate before>
>>> cooking. May give that a go next time I pick up one.
>>> --
>>> --
>>> Barb
>>> www.barbschaller.com, last update April 2013
>>
>>
>> When I was a kid, I'd occasionally prepare flank steak. I'd dump a can
>> of Campbell's Beef Barley soup on the steak and roll that up and braise
>> it. The results were always less than spectacular. It was a revelation
>> when I learned a decade or so later that one could marinate a steak in
>> teriyaki sauce, grill it over a hot charcoal fire and end up with
>> something sublime. You have to cook it rare to medium rare. Anything
>> more than that and you'd be better off with a hot dog.
>
>Sure. It's one of my favorite cuts of meat. I use this recipe from a
>former neighbor. :
>
>Kun Koki (Korean broiled steak)
>
>
>
>Recipe By: posted to Usenet r.f.c. 6/13/2016
>
>Serving Size: 6
>
>
>
>
>
>1 1/2 # beef flank steak
>
>3 tablespoons sesame seeds
>
>3 tablespoons salad oil
>
>1/4 cup soy sauce
>
>2 teaspoons brown sugar
>
>1/2 cup finely sliced green onion
>
>1 clove garlic crushed
>
>1/4 teaspoon pepper
>
>1/4 teaspoon ground ginger
>
>
>
>Score flank steak in diamond pattern. Combine remaining ingredients
>and marinate meat in mixture for at least an hour. Grill or broil for
>5-10 minutes (3-5 minutes per side is about right on the grill). Cut
>thinly across grain in diagonal slices to serve. 1-1/2# steak serves
>four to six. (Four is realistic.)
>
>
>Notes: Extra marinade can be combined with sliced and sauteed
>mushrooms and served with meat or over white rice.
>
>
>
>
>
>--
that's the same recipe that I have for Korean short ribs. Really good.
You make shallow cross hatch in the ribs before marinade. Then grill
Janet US

On 6/13/2016 6:14 PM, l not -l wrote:
> On 13-Jun-2016, jmcquown > wrote:
>
>> I bought one! Big deal, right? Except flank steak is so very difficult
>> to find these days. The price has been greatly inflated in my lifetime.
>> Used to be a cheap cut of beef.
>>
>> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
>> marinated and then grilled. Thinly sliced against the grain.

> Flank steak is easy to find here (STL suburb), available in all regional
> chains; but, as you say, a bit pricey (9.99 same as yours). Seems as
> Mexican cuisine became more popular, fajitas at home became more popular and
> drove up the price. Fortunately for me, many of the supermarkets started
> carrying skirt steak, priced about $2 cheaper than flank. IMO, skirt makes
> better fajitas thank flank.
>
Skirt steak has been slow to arrive in my neck of the woods. Publix has
it on sale this week (if you call $12.99/lb a sale!). The problem?
It's already seasoned for "chimichurri". I'd rather season my own food,
thanks.

Jill

On 6/13/2016 11:46 AM, Melba's Jammin' wrote:
> On 2016-06-13 18:32:52 +0000, dsi1 said:
>
>> On Monday, June 13, 2016 at 8:06:23 AM UTC-10, Melba's Jammin' wrote:
>>> On 2016-06-13 17:08:24 +0000, John Kuthe said:
>>> (snipped)
>>>
>>>> Yep!! I used to buy flank steak, slice up and marinate and freeze it
>>>> in> > little Ziplock bags to pop in my cooler back in 2003 when I
>>>> was living> > in my minivan over half my weeks Spring of 2003!
>>>> Cooked it up with a> > couple of eggs over easy for my breakfasts!!
>>>> YUM!!
>>>>
>>>> John Kuthe...
>>>
>>> Interesting. It never occurred to me to slice and marinate before>
>>> cooking. May give that a go next time I pick up one.
>>> --
>>> --
>>> Barb
>>> www.barbschaller.com, last update April 2013
>>
>>
>> When I was a kid, I'd occasionally prepare flank steak. I'd dump a can
>> of Campbell's Beef Barley soup on the steak and roll that up and
>> braise it. The results were always less than spectacular. It was a
>> revelation when I learned a decade or so later that one could marinate
>> a steak in teriyaki sauce, grill it over a hot charcoal fire and end
>> up with something sublime. You have to cook it rare to medium rare.
>> Anything more than that and you'd be better off with a hot dog.
>
> Sure. It's one of my favorite cuts of meat. I use this recipe from a
> former neighbor. :
>
> Kun Koki (Korean broiled steak)
>
>
>
> Recipe By: posted to Usenet r.f.c. 6/13/2016
>
> Serving Size: 6
>
>
>
>
>
> 1 1/2 # beef flank steak
>
> 3 tablespoons sesame seeds
>
> 3 tablespoons salad oil
>
> 1/4 cup soy sauce
>
> 2 teaspoons brown sugar
>
> 1/2 cup finely sliced green onion
>
> 1 clove garlic crushed
>
> 1/4 teaspoon pepper
>
> 1/4 teaspoon ground ginger
>
>
>
> Score flank steak in diamond pattern. Combine remaining ingredients and
> marinate meat in mixture for at least an hour. Grill or broil for 5-10
> minutes (3-5 minutes per side is about right on the grill). Cut thinly
> across grain in diagonal slices to serve. 1-1/2# steak serves four to
> six. (Four is realistic.)
>
>
> Notes: Extra marinade can be combined with sliced and sauteed
> mushrooms and served with meat or over white rice.
>
>
>
>
>

Yup, that's pretty good alright.

l not -l wrote in rec.food.cooking:

>
> On 13-Jun-2016, jmcquown > wrote:
>
> > I bought one! Big deal, right? Except flank steak is so very
> > difficult to find these days. The price has been greatly inflated
> > in my lifetime. Used to be a cheap cut of beef.
> >
> > So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
> > marinated and then grilled. Thinly sliced against the grain.
> Flank steak is easy to find here (STL suburb), available in all
> regional chains; but, as you say, a bit pricey (9.99 same as yours).
> Seems as Mexican cuisine became more popular, fajitas at home became
> more popular and drove up the price. Fortunately for me, many of
> the supermarkets started carrying skirt steak, priced about $2
> cheaper than flank. IMO, skirt makes better fajitas thank flank.

What is the diffeence in Flank and skirt? I thought it was the same
but I've only had it a few times.

--

On Monday, June 13, 2016 at 12:27:48 PM UTC-4, Jill McQuown wrote:
> I bought one! Big deal, right? Except flank steak is so very difficult
> to find these days. The price has been greatly inflated in my lifetime.
> Used to be a cheap cut of beef.
>
> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
> marinated and then grilled. Thinly sliced against the grain.
>
> The marinade could be anything, from oil & vinegar with herbs or bottled
> Italian dressing to teriyaki sauce and garlic.
>
> Always (IMHO) cooked no more than medium rare. Always thinly sliced
> against the grain. It's been many years since I bought a flank steak.
>
> Jill





Pressure cook it.

On Mon, 13 Jun 2016 17:54:08 -0500, Sqwertz >
wrote:

>On Mon, 13 Jun 2016 17:50:31 -0500, Sqwertz wrote:
>
>> Needs toasted sesame oil - use 1 TB in place of all of the 2 TB
>> cooking oil (there are no oil soluble flavors in there anyway).
>
>Overedited. Remove the "2 TB" and use no cooking/salad oil at all.
>
>-sw
Yes, my recipe has no oil

On 2016-06-13 22:06:08 +0000, Nancy Young said:

> On 6/13/2016 5:46 PM, Melba's Jammin' wrote:
>
>> Sure. It's one of my favorite cuts of meat. I use this recipe from a
>> former neighbor. :
>>
>> Kun Koki (Korean broiled steak)
>>
>>
>>
>> Recipe By: posted to Usenet r.f.c. 6/13/2016
>>
>> Serving Size: 6
>>
>>
>>
>>
>>
>> 1 1/2 # beef flank steak
>>
>> 3 tablespoons sesame seeds
>>
>> 3 tablespoons salad oil
>>
>> 1/4 cup soy sauce
>>
>> 2 teaspoons brown sugar
>>
>> 1/2 cup finely sliced green onion
>>
>> 1 clove garlic crushed
>>
>> 1/4 teaspoon pepper
>>
>> 1/4 teaspoon ground ginger
>>
>>
>>
>> Score flank steak in diamond pattern. Combine remaining ingredients and
>> marinate meat in mixture for at least an hour. Grill or broil for 5-10
>> minutes (3-5 minutes per side is about right on the grill). Cut thinly
>> across grain in diagonal slices to serve. 1-1/2# steak serves four to
>> six. (Four is realistic.)
>>
>>
>> Notes: Extra marinade can be combined with sliced and sauteed
>> mushrooms and served with meat or over white rice.
>
> I have to make this. It's been too long since I've made flank steak
> and this looks delicious.
>
> nancy

It is, Nancy. AAMOF, it's the only thing I do with flank. Always have
leftovers for another meal. I slice thinly and mostly use it for
breakfast -- steak and eggs.
--
--
Barb
www.barbschaller.com, last update April 2013

On 2016-06-13 22:22:50 +0000, Janet B said:

> On Mon, 13 Jun 2016 16:46:48 -0500, Melba's Jammin'
> > wrote:
>
>> (snip)


>> Sure. It's one of my favorite cuts of meat. I use this recipe from a
>> former neighbor. :
>>
>> Kun Koki (Korean broiled steak)
>>
>>
>>
>> Recipe By: posted to Usenet r.f.c. 6/13/2016
>>
>> Serving Size: 6
>>
>>
(snipped)
>>
>> --
> that's the same recipe that I have for Korean short ribs. Really good.
> You make shallow cross hatch in the ribs before marinade. Then grill
> Janet US

http://www.thekitchn.com/whats-the-d...f-mouth-215313
Am assuming you use the flanken cut for hot and fast?
--
--
Barb
www.barbschaller.com, last update April 2013

On 2016-06-13 22:50:31 +0000, Sqwertz said:

> On Mon, 13 Jun 2016 16:46:48 -0500, Melba's Jammin' wrote:
>
>> Sure. It's one of my favorite cuts of meat. I use this recipe from a
>> former neighbor. :
>>
>> Kun Koki (Korean broiled steak)
>>
>> Recipe By: posted to Usenet r.f.c. 6/13/2016
>>
>> Serving Size: 6
>>
>> 1 1/2 # beef flank steak
>>
>> 3 tablespoons sesame seeds
>>
>> 3 tablespoons salad oil
>>
>> 1/4 cup soy sauce
>>
>> 2 teaspoons brown sugar
>>
>> 1/2 cup finely sliced green onion
>>
>> 1 clove garlic crushed
>>
>> 1/4 teaspoon pepper
>>
>> 1/4 teaspoon ground ginger
>
> Needs toasted sesame oil - use 1 TB in place of all of the 2 TB
> cooking oil (there are no oil soluble flavors in there anyway). The
> sesame seeds will do nothing in a marinade except burn on the grill.
> Save them to sprinkle over after it's cooked.
>
> -sw

I'll take it under advisement.
--
--
Barb
www.barbschaller.com, last update April 2013

On 2016-06-13 23:16:29 +0000, cshenk said:

> l not -l wrote in rec.food.cooking:
>
>>
>> On 13-Jun-2016, jmcquown > wrote:
>>
>>> I bought one! Big deal, right? Except flank steak is so very
>>> difficult to find these days. The price has been greatly inflated
>>> in my lifetime. Used to be a cheap cut of beef.
>>>
>>> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
>>> marinated and then grilled. Thinly sliced against the grain.
>> Flank steak is easy to find here (STL suburb), available in all
>> regional chains; but, as you say, a bit pricey (9.99 same as yours).
>> Seems as Mexican cuisine became more popular, fajitas at home became
>> more popular and drove up the price. Fortunately for me, many of
>> the supermarkets started carrying skirt steak, priced about $2
>> cheaper than flank. IMO, skirt makes better fajitas thank flank.
>
> What is the diffeence in Flank and skirt? I thought it was the same
> but I've only had it a few times.

Here's some information:
https://en.wikipedia.org/wiki/Skirt_steak
--
--
Barb
www.barbschaller.com, last update April 2013

On 13/06/2016 10:27 AM, jmcquown wrote:
> I bought one! Big deal, right? Except flank steak is so very difficult
> to find these days. The price has been greatly inflated in my lifetime.
> Used to be a cheap cut of beef.
>
> So, I just spent $21 on a 2.5 lb. steak. It will, of course, be
> marinated and then grilled. Thinly sliced against the grain.
>
> The marinade could be anything, from oil & vinegar with herbs or bottled
> Italian dressing to teriyaki sauce and garlic.
>
> Always (IMHO) cooked no more than medium rare. Always thinly sliced
> against the grain. It's been many years since I bought a flank steak.
>
> Jill

A Mandarin resto in Calgary invented a dish called "deep fried beef with
chili" back in the 70s. It was copied by others and is now known here as
"Ginger beef" and bears little resemblance to the original, although it
is still very good.

Crispy Ginger Beef: The Recipe from Calgary's Silver Inn Restaurant


Prep time
45 mins
Cook time
15 mins
Total time
1 hour



Invented by George Wong, owner of the Silver Inn in Calgary in the early
80s, the appeal of this addictive dish quickly spread throughout
Calgary, and in time, Canada. This is the original authentic recipe from
the Silver Inn.
Author: Valerie Lugonja
Recipe type: Main
Cuisine: Canadian Asian
Serves: 4-6
Ingredients
Ingredients for the beef:

1 pound flank steak, sliced thinly against the grain
oil for deep frying

Ingredients for the batter:

1 egg
1 cup water
1¼ cup corn starch
3 tablespoons flour
½ tablespoon white pepper
2-3 cups oil for frying the beef in

Ingredients for the vegetables in the sauce:

1 large carrot, finely julienned
1 sweet red bell pepper, finely julienned
1 green bell pepper, finely julienned
6 cloves garlic, finely julienned
hefty chunk of ginger, size of two thumbs, depending upon taste,
finely julienned

Ingredients for the sauce:

¼ cup light soy sauce
2 tablespoons white vinegar
3 tablespoons mushroom soy sauce (dark soy sauce will substitute)
1 tablespoon Chinese cooking wine (or dry sherry)
½ cup water
¼ cup sugar (or ½ cup if you like it sweet)
½ tablespoon or more crushed chilies

Instructions
Instructions for the batter:

Combine all ingredients, toss beef in batter
Deep-fry strips of beef, a few at a time, until crispy; set aside

Instructions for the sauce:

Stir fry vegetables until crispy; add sauce
Bring to boil for 1 to 2 minutes; remove from heat
Add beef; stir to coat with sauce
For the authentic original Calgary Crispy Ginger Beef keep warm for
1-2 hours until the dark deep flavour and colour has permeated the
entire dish; the sauce will thicken during this time

Notes
I have added this recipe to my Minute Steak Series, as I made this with
Minute Steak or Cube Steak, and it was exceptional!

On Mon, 13 Jun 2016 19:45:05 -0500, Melba's Jammin'
> wrote:

>On 2016-06-13 22:22:50 +0000, Janet B said:
>
>> On Mon, 13 Jun 2016 16:46:48 -0500, Melba's Jammin'
>> > wrote:
>>
>>> (snip)
>
>
>>> Sure. It's one of my favorite cuts of meat. I use this recipe from a
>>> former neighbor. :
>>>
>>> Kun Koki (Korean broiled steak)
>>>
>>>
>>>
>>> Recipe By: posted to Usenet r.f.c. 6/13/2016
>>>
>>> Serving Size: 6
>>>
>>>
>(snipped)
>>>
>>> --
>> that's the same recipe that I have for Korean short ribs. Really good.
>> You make shallow cross hatch in the ribs before marinade. Then grill
>> Janet US
>
>http://www.thekitchn.com/whats-the-d...f-mouth-215313
> Am assuming you use the flanken cut for hot and fast?
>--
English cut.
From Sunset Barbeque Cook Book
"With bone side down, dice-cut the 2-1/2 inch shortrib cubes as
follows: Cut meat halfway to bone every 1/2 inch in one direction; at
right angles, cut every 1/2 inch, but go only 1/2 inch deep. Put the
scored pieces of meat into marinade and chill, covered, in
refrigerator for 4 to 5 hours. Place meat, bone side down, on
barbecue grill over high heat. When brown, turn and cook on meat
side. Lift and turn meat throughout cooking time (about 15 minutes)
to expose all surfaces to heat. Cook until crisply browned and done
to your preference."
Janet US

On Monday, June 13, 2016 at 5:47:07 PM UTC-10, Janet B wrote:
> On Mon, 13 Jun 2016 19:45:05 -0500, Melba's Jammin'
> > wrote:
>
> >On 2016-06-13 22:22:50 +0000, Janet B said:
> >
> >> On Mon, 13 Jun 2016 16:46:48 -0500, Melba's Jammin'
> >> > wrote:
> >>
> >>> (snip)
> >
> >
> >>> Sure. It's one of my favorite cuts of meat. I use this recipe from a
> >>> former neighbor. :
> >>>
> >>> Kun Koki (Korean broiled steak)
> >>>
> >>>
> >>>
> >>> Recipe By: posted to Usenet r.f.c. 6/13/2016
> >>>
> >>> Serving Size: 6
> >>>
> >>>
> >(snipped)
> >>>
> >>> --
> >> that's the same recipe that I have for Korean short ribs. Really good.
> >> You make shallow cross hatch in the ribs before marinade. Then grill
> >> Janet US
> >
> >http://www.thekitchn.com/whats-the-d...f-mouth-215313
> > Am assuming you use the flanken cut for hot and fast?
> >--
> English cut.
> From Sunset Barbeque Cook Book
> "With bone side down, dice-cut the 2-1/2 inch shortrib cubes as
> follows: Cut meat halfway to bone every 1/2 inch in one direction; at
> right angles, cut every 1/2 inch, but go only 1/2 inch deep. Put the
> scored pieces of meat into marinade and chill, covered, in
> refrigerator for 4 to 5 hours. Place meat, bone side down, on
> barbecue grill over high heat. When brown, turn and cook on meat
> side. Lift and turn meat throughout cooking time (about 15 minutes)
> to expose all surfaces to heat. Cook until crisply browned and done
> to your preference."
> Janet US

My mother-in-law used to butterfly her shortribs for kalbi. That's the old school way of doing shortribs. The flanken cut is new style American way. That old lady's way of doing this was just beautiful. It's also more tender and it's likely that kalbi made this way is going to be great because it's going to be done by a real Korean mom.

https://www.youtube.com/watch?v=909o_EXMk6E

On Mon, 13 Jun 2016 22:14:53 GMT, "l not -l" > wrote:

> Fortunately for me, many of the supermarkets started
> carrying skirt steak, priced about $2 cheaper than flank. IMO, skirt makes
> better fajitas thank flank.

Agree! Flap meat is great too and that's what I bought today.

--

sf

On 2016-06-14, Melba's Jammin' > wrote:

> Here's some information:
> https://en.wikipedia.org/wiki/Skirt_steak

Last time I bought skirt steak was about 10-12 yrs ago, in Central
California, at a Mexican sprmkt. It was on sale fer jes under $2 lb.

I have absolutely zero idea what it costs here, now, as I've never
even seen it in a store. OTOH, like all beef prices, here in the
middle of prime cattle country, are off the charts. Would you believe
TEN freakin' dollars per pound fer cube stk!?

Neither would I if I hadn't seen it with my own eyeballs. I jes eat
organic grass-fed burger meat. Cheap @ $7 lb!

nb

On Mon, 13 Jun 2016 21:06:15 -0700 (PDT), dsi1 >
wrote:
snip
>
>My mother-in-law used to butterfly her shortribs for kalbi. That's the old school way of doing shortribs. The flanken cut is new style American way. That old lady's way of doing this was just beautiful. It's also more tender and it's likely that kalbi made this way is going to be great because it's going to be done by a real Korean mom.
>
>https://www.youtube.com/watch?v=909o_EXMk6E

Wow! That's pretty fancy.
Janet US

On 14 Jun 2016 13:53:45 GMT, notbob > wrote:

> On 2016-06-14, Melba's Jammin' > wrote:
>
> > Here's some information:
> > https://en.wikipedia.org/wiki/Skirt_steak
>
> Last time I bought skirt steak was about 10-12 yrs ago, in Central
> California, at a Mexican sprmkt. It was on sale fer jes under $2 lb.

I went crazy yesterday at the Mexican market near my DD's and left the
store $80 later. Great haul!
>
> I have absolutely zero idea what it costs here, now, as I've never
> even seen it in a store. OTOH, like all beef prices, here in the
> middle of prime cattle country, are off the charts. Would you believe
> TEN freakin' dollars per pound fer cube stk!?
>
Isn't that the way it goes? There we are in the middle of the area
that produces a product and it's set at a ridiculous price point. I
think they want to discourage us from buying whatever it is so they
can send more elsewhere. Cube steak goes "on sale" for only $1 less,
but I wait and buy it at $5.99 lb.

> Neither would I if I hadn't seen it with my own eyeballs. I jes eat
> organic grass-fed burger meat. Cheap @ $7 lb!
>
Gak! At that price, I'd rather eat a steak.

--

sf

On Tuesday, June 14, 2016 at 4:41:45 AM UTC-10, Janet B wrote:
> On Mon, 13 Jun 2016 21:06:15 -0700 (PDT), dsi1 <dsi1>
> wrote:
> snip
> >
> >My mother-in-law used to butterfly her shortribs for kalbi. That's the old school way of doing shortribs. The flanken cut is new style American way.. That old lady's way of doing this was just beautiful. It's also more tender and it's likely that kalbi made this way is going to be great because it's going to be done by a real Korean mom.
> >
> >https://www.youtube.com/watch?v=909o_EXMk6E
>
> Wow! That's pretty fancy.
> Janet US

The way she'd do is was to cut the meat block in half and butterfly each half so there would be two strips of meat with the bone in the center.

The Koreans will also chop up the rib meat and squish it on to the bone. I've never had it like that and it seems like an awful thing to do to a short rib. OTOH, it's gonna be terribly delicious!

https://www.youtube.com/watch?v=1CNdHgGB1Tc

On Tue, 14 Jun 2016 09:54:27 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, June 14, 2016 at 4:41:45 AM UTC-10, Janet B wrote:
>> On Mon, 13 Jun 2016 21:06:15 -0700 (PDT), dsi1 <dsi1>
>> wrote:
>> snip
>> >
>> >My mother-in-law used to butterfly her shortribs for kalbi. That's the old school way of doing shortribs. The flanken cut is new style American way. That old lady's way of doing this was just beautiful. It's also more tender and it's likely that kalbi made this way is going to be great because it's going to be done by a real Korean mom.
>> >
>> >https://www.youtube.com/watch?v=909o_EXMk6E
>>
>> Wow! That's pretty fancy.
>> Janet US
>
>The way she'd do is was to cut the meat block in half and butterfly each half so there would be two strips of meat with the bone in the center.
>
>The Koreans will also chop up the rib meat and squish it on to the bone. I've never had it like that and it seems like an awful thing to do to a short rib. OTOH, it's gonna be terribly delicious!
>
>https://www.youtube.com/watch?v=1CNdHgGB1Tc

That is what I understood when you said butterfly. I don't have the
patience for the other thing. I'll be happy to eat it
Janet US

On Tue, 14 Jun 2016 10:58:54 -0600, Janet B >
wrote:

> On Tue, 14 Jun 2016 09:54:27 -0700 (PDT), dsi1 >
> wrote:
>
> >On Tuesday, June 14, 2016 at 4:41:45 AM UTC-10, Janet B wrote:
> >> On Mon, 13 Jun 2016 21:06:15 -0700 (PDT), dsi1 <dsi1>
> >> wrote:
> >> snip
> >> >
> >> >My mother-in-law used to butterfly her shortribs for kalbi. That's the old school way of doing shortribs. The flanken cut is new style American way. That old lady's way of doing this was just beautiful. It's also more tender and it's likely that kalbi made this way is going to be great because it's going to be done by a real Korean mom.
> >> >
> >> >https://www.youtube.com/watch?v=909o_EXMk6E
> >>
> >> Wow! That's pretty fancy.
> >> Janet US
> >
> >The way she'd do is was to cut the meat block in half and butterfly each half so there would be two strips of meat with the bone in the center.
> >
> >The Koreans will also chop up the rib meat and squish it on to the bone. I've never had it like that and it seems like an awful thing to do to a short rib. OTOH, it's gonna be terribly delicious!
> >
> >https://www.youtube.com/watch?v=1CNdHgGB1Tc
>
> That is what I understood when you said butterfly. I don't have the
> patience for the other thing. I'll be happy to eat it
> Janet US

I bought short ribs at the Mexican market yesterday with nothing
particular in mind (just braising with red wine is wonderful AFAIC).
I'm going to watch those Youtube videos again and Google some recipes
- maybe I'll try it.

--

sf

On 2016-06-14, l not -l > wrote:


> ....product of USA, not injected with water/saline.

Both becoming rare as hen's teeth!

> I have tried it once (so far) and found it just as good as the more
> expensive skirt found in the dominant regional chain.

Flank WILL work fer fajitas. We usta have one of those huge Mexican
chain restos and the bar would serve $.50 fajitas, that were
excellent. They were strictly a Thur happy hour (2 hrs) loss-leader,
but they were dang tasty! Wish I'd gotten the recipe.

As fer plain ol' flank steak, any Italian dressing will work. When I
was in cooking school was the first time I ever ate flank stk. We
marinated it overnight in some cheapo brand of Italian dressing and
sliced it, individually, from the lunch line. I thought it was
excellent, but I bet pre-sliced and put into small individual bags to
marinate would work even better.

nb

On Tuesday, June 14, 2016 at 6:58:56 AM UTC-10, Janet B wrote:
> On Tue, 14 Jun 2016 09:54:27 -0700 (PDT), dsi1 <dsi1>
> wrote:
>
> >On Tuesday, June 14, 2016 at 4:41:45 AM UTC-10, Janet B wrote:
> >> On Mon, 13 Jun 2016 21:06:15 -0700 (PDT), dsi1 <dsi1>
> >> wrote:
> >> snip
> >> >
> >> >My mother-in-law used to butterfly her shortribs for kalbi. That's the old school way of doing shortribs. The flanken cut is new style American way. That old lady's way of doing this was just beautiful. It's also more tender and it's likely that kalbi made this way is going to be great because it's going to be done by a real Korean mom.
> >> >
> >> >https://www.youtube.com/watch?v=909o_EXMk6E
> >>
> >> Wow! That's pretty fancy.
> >> Janet US
> >
> >The way she'd do is was to cut the meat block in half and butterfly each half so there would be two strips of meat with the bone in the center.
> >
> >The Koreans will also chop up the rib meat and squish it on to the bone. I've never had it like that and it seems like an awful thing to do to a short rib. OTOH, it's gonna be terribly delicious!
> >
> >https://www.youtube.com/watch?v=1CNdHgGB1Tc
>
> That is what I understood when you said butterfly. I don't have the
> patience for the other thing. I'll be happy to eat it
> Janet US

My mother-in-law cut her kalbi with two flaps instead of one. I have not seen anyone else cut it that way. I've tried it both ways - it's easier the way everybody else does it. I'll never get very good at it because I don't have much material to practice on.

On Monday, June 13, 2016 at 7:44:29 PM UTC-10, sf wrote:
> On Mon, 13 Jun 2016 22:14:53 GMT, "l not -l" > wrote:
>
> > Fortunately for me, many of the supermarkets started
> > carrying skirt steak, priced about $2 cheaper than flank. IMO, skirt makes
> > better fajitas thank flank.
>
> Agree! Flap meat is great too and that's what I bought today.
>
> --
>
> sf

The owner of the restaurant next door makes a pretty good teriyaki steak. Some people will think it's the best on the island. I asked him what cut it was but he wasn't talking. It's probably flap or hanger meat. Well that's my guess anyway. I'm gonna have to grill him some more.

On Tue, 14 Jun 2016 13:32:19 -0700 (PDT), dsi1 >
wrote:

> It's probably flap or hanger meat. Well that's my guess anyway. I'm gonna have to grill him some more.

Flap is flat and more like skirt. Hanger looks more like filet mignon
(the taste & texture is more like it too).

--

sf

On Tuesday, June 14, 2016 at 11:03:18 AM UTC-10, sf wrote:
> On Tue, 14 Jun 2016 13:32:19 -0700 (PDT), dsi1 <dsim>
> wrote:
>
> > It's probably flap or hanger meat. Well that's my guess anyway. I'm gonna have to grill him some more.
>
> Flap is flat and more like skirt. Hanger looks more like filet mignon
> (the taste & texture is more like it too).
>
> --
>
> sf

Perhaps I'll go next door and research this matter.

On Tue, 14 Jun 2016 14:50:25 -0700 (PDT), dsi1 >
wrote:

> On Tuesday, June 14, 2016 at 11:03:18 AM UTC-10, sf wrote:
> > On Tue, 14 Jun 2016 13:32:19 -0700 (PDT), dsi1 <dsim>
> > wrote:
> >
> > > It's probably flap or hanger meat. Well that's my guess anyway. I'm gonna have to grill him some more.
> >
> > Flap is flat and more like skirt. Hanger looks more like filet mignon
> > (the taste & texture is more like it too).
> >
> > --
> >
> > sf
>
> Perhaps I'll go next door and research this matter.

I think you need to. Enjoy!

--

sf

On Tuesday, June 14, 2016 at 8:19:02 PM UTC-10, sf wrote:
> On Tue, 14 Jun 2016 14:50:25 -0700 (PDT), dsi1 <dsiom>
> wrote:
>
> > On Tuesday, June 14, 2016 at 11:03:18 AM UTC-10, sf wrote:
> > > On Tue, 14 Jun 2016 13:32:19 -0700 (PDT), dsi1 <dsim>
> > > wrote:
> > >
> > > > It's probably flap or hanger meat. Well that's my guess anyway. I'm gonna have to grill him some more.
> > >
> > > Flap is flat and more like skirt. Hanger looks more like filet mignon
> > > (the taste & texture is more like it too).
> > >
> > > --
> > >
> > > sf
> >
> > Perhaps I'll go next door and research this matter.
>
> I think you need to. Enjoy!
>
> --
>
> sf

I did go there and got a teriyaki kim chee burger. It was a teriyaki burger with kim chee and a crispy fried won ton pi chip. I'll get that whenever I can. If I had gotten a teriyaki beef plate it would have looked like this.

http://www.tastyislandhawaii.com/ima....13.09.jpl.jpg

"dsi1" > wrote in message
...
> On Tuesday, June 14, 2016 at 8:19:02 PM UTC-10, sf wrote:
>> On Tue, 14 Jun 2016 14:50:25 -0700 (PDT), dsi1 <dsiom>
>> wrote:
>>
>> > On Tuesday, June 14, 2016 at 11:03:18 AM UTC-10, sf wrote:
>> > > On Tue, 14 Jun 2016 13:32:19 -0700 (PDT), dsi1 <dsim>
>> > > wrote:
>> > >
>> > > > It's probably flap or hanger meat. Well that's my guess anyway.
>> > > > I'm gonna have to grill him some more.
>> > >
>> > > Flap is flat and more like skirt. Hanger looks more like filet
>> > > mignon
>> > > (the taste & texture is more like it too).
>> > >
>> > > --
>> > >
>> > > sf
>> >
>> > Perhaps I'll go next door and research this matter.
>>
>> I think you need to. Enjoy!
>>
>> --
>>
>> sf
>
> I did go there and got a teriyaki kim chee burger. It was a teriyaki
> burger with kim chee and a crispy fried won ton pi chip. I'll get that
> whenever I can. If I had gotten a teriyaki beef plate it would have looked
> like this.
>
> http://www.tastyislandhawaii.com/ima....13.09.jpl.jpg

That meat looks lovely. What are the other two white ingredients?

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "dsi1" wrote:
> > If I had gotten a teriyaki beef plate it would have looked
> > like this.
> >
> > http://www.tastyislandhawaii.com/ima....13.09.jpl.jpg
>
> That meat looks lovely. What are the other two white ingredients?

My guess is white rice and a cold macaroni salad.
I agree...it looks like a good meal.

On Wed, 15 Jun 2016 01:49:02 -0700 (PDT), dsi1 >
wrote:

> If I had gotten a teriyaki beef plate it would have looked like this.
>
> http://www.tastyislandhawaii.com/ima....13.09.jpl.jpg

I'd eat that. Did you remember to ask what kind of meat they use? It
doesn't look like the hanger I buy.

--

sf