Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Easy Flank Steak Recipe (and "the rules")
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="2/B or not 2/B" data-source="post: 879176" data-attributes="member: 7233"><p>Gail, flank steak is one of my favorite cuts and I wish there were more than two on each animal. I suggest Korean style with white rice, very easy <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>Slice the flank diagonally across the grain into 1/4 inch slices. Try to do it with the knife very flat so you get nice wide slices. Marinate these for 10 - 15 minutes in this mixture:</p><p></p><p>1 Tbs grill seasoning</p><p>1/4 cup soy sauce</p><p>2-3 cloves crushed garlic, depends on how much you like</p><p>2 tsp sesame oil</p><p>2 green onions, sliced thin</p><p></p><p>The measurements don't have to be precise and can be adjusted. Grill the slices on a nice hot bbq or cast iron pan with a drop or two of cooking oil (I prefer the bbq). I like them quick seared with a little pink inside, but that's a matter of preference. Serve with steamed rice and grilled veggies.</p><p></p><p>eta: sorry, no photo as per rule #3. Here's a photo of Korean style shortribs, another one of my favorites. The flavors are the same in both recipes. The flank steak would be a flattened version though. Originally posted here <a href="http://www.cattletoday.com/forum/viewtopic.php?f=28&t=51112&hilit=+short+ribs" target="_blank">http://www.cattletoday.com/forum/viewtopic.php?f=28&t=51112&hilit=+short+ribs</a> </p><p></p><p><img src="http://hotimg15.fotki.com/a/4_245/99_251/100_2141.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="2/B or not 2/B, post: 879176, member: 7233"] Gail, flank steak is one of my favorite cuts and I wish there were more than two on each animal. I suggest Korean style with white rice, very easy :) Slice the flank diagonally across the grain into 1/4 inch slices. Try to do it with the knife very flat so you get nice wide slices. Marinate these for 10 - 15 minutes in this mixture: 1 Tbs grill seasoning 1/4 cup soy sauce 2-3 cloves crushed garlic, depends on how much you like 2 tsp sesame oil 2 green onions, sliced thin The measurements don't have to be precise and can be adjusted. Grill the slices on a nice hot bbq or cast iron pan with a drop or two of cooking oil (I prefer the bbq). I like them quick seared with a little pink inside, but that's a matter of preference. Serve with steamed rice and grilled veggies. eta: sorry, no photo as per rule #3. Here's a photo of Korean style shortribs, another one of my favorites. The flavors are the same in both recipes. The flank steak would be a flattened version though. Originally posted here [url]http://www.cattletoday.com/forum/viewtopic.php?f=28&t=51112&hilit=+short+ribs[/url] [img]http://hotimg15.fotki.com/a/4_245/99_251/100_2141.jpg[/img] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Easy Flank Steak Recipe (and "the rules")
Top