In today's economy the price of steak can be out of reach for many people. In the world of beef however, there are some less expensive choices that can be made and will fit a budget. Flank steak is one such choice. The flank steak is a boneless beef cut from the belly muscles of steer. The flank portion is also very tasty and lean. Another added benefit of flank steak is they are less fattening than other steaks. The flank steak is one of the most affordable steaks on the market. It is not as tender as the loins or rib steaks. However, with proper marinating, flank steak becomes quite tender. The acids in the marinade tend to tenderize the steak.
Make sure your flank steak has a clear red color. If the flank steak is vacuumed sealed you will also see a little purplish color. You can freeze flank steak in its original wrapping for around 2 weeks or refrigerate it for about 3-4 days. If you plan on freezing it longer then put the steak into a proper freezer bag.
A little tip for cooking flank steaks. Do not over cook. A flank steak will require more cooking time than other steaks because of texture but only cook it until it is medium rare. If you cook to well done consistency you will find it will be tough and chewy.
Here is one of my favorite flank steak recipes. It is called California-Thai Flank Steak. It is a little exotic but is worth the effort. The steak is delicious.
California-Thai Flank Steak
PREP TIME 30 Min
COOK TIME 20 Min
READY IN 6 Hrs 50 Min
SERVINGS 8
INGREDIENTS
* 1/3 cup soy sauce
* 1/4 cup rice vinegar
* 1/4 cup rice wine
* 1/4 cup fresh lime juice
* 2 tablespoons dark sesame oil
* 1/2 small red onion, chopped
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh mint
* 3 tablespoons sliced lemon grass
* 3 tablespoons crushed peanuts
* 3 tablespoons chili paste
* 1 tablespoon ground coriander
* 1/2 teaspoon garlic salt
* 2 pounds flank steak
DIRECTIONS
1. In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chili paste, coriander and garlic salt.
2. Layer flank steak with marinade. Refrigerate 6 hours or overnight. ( if you have the time overnight is best )
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.
Make sure your flank steak has a clear red color. If the flank steak is vacuumed sealed you will also see a little purplish color. You can freeze flank steak in its original wrapping for around 2 weeks or refrigerate it for about 3-4 days. If you plan on freezing it longer then put the steak into a proper freezer bag.
A little tip for cooking flank steaks. Do not over cook. A flank steak will require more cooking time than other steaks because of texture but only cook it until it is medium rare. If you cook to well done consistency you will find it will be tough and chewy.
Here is one of my favorite flank steak recipes. It is called California-Thai Flank Steak. It is a little exotic but is worth the effort. The steak is delicious.California-Thai Flank Steak
PREP TIME 30 Min
COOK TIME 20 Min
READY IN 6 Hrs 50 Min
SERVINGS 8
INGREDIENTS
* 1/3 cup soy sauce
* 1/4 cup rice vinegar
* 1/4 cup rice wine
* 1/4 cup fresh lime juice
* 2 tablespoons dark sesame oil
* 1/2 small red onion, chopped
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh mint
* 3 tablespoons sliced lemon grass
* 3 tablespoons crushed peanuts
* 3 tablespoons chili paste
* 1 tablespoon ground coriander
* 1/2 teaspoon garlic salt
* 2 pounds flank steak
DIRECTIONS
1. In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chili paste, coriander and garlic salt.
2. Layer flank steak with marinade. Refrigerate 6 hours or overnight. ( if you have the time overnight is best )
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.
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