Flank Steak

May 30th, 2015 § 0 comments

Flank steak used to be cheap. (Alas, no more). Chinese chefs used it in many stir fries and Italians pounded it tender before rolling it around savory stuffing to make Rollatini. (Sometimes Italian cooks used thin slices of eggplant rather than meat). HG/BSK learned the secret for making excellent flank steak from the very eccentric Andre R.. He was a frequent visitor when HG/BSK had a Fire Island beach home. Andre got older. His girl friends got younger. Andre and his young lady, upon arrival, would strip off their clothes and run naked into the sea. HG/BSK’s little children and their friends were always bemused and delighted by this display of free spirit, l960’s behavior. Andre would marinate a flank steak for a day in a mixture of soy sauce, honey and sliced garlic. Barbecued quite rare. Sliced thinly across the grain. The meat was tender with a blackened semi-sweet Asian crust. Made a great meal accompanied by summer sweet corn on the cob. BSK cooked a flank steak a la Andre a few days ago. (BSK pan broiled the meat in a very hot cast iron pan). Good eating with BSK’s salad (peeled roasted peppers, chopped sweet onions, Kumatoes, arugula) with Maytag blue cheese dressing. Dinner the next night was the left over flank steak, sliced thinly, served over a Vietnamese-influenced salad of rice noodles, spring onions, Persian cucumbers, frisee, carrots and cherry tomatoes. It was dressed with a combination of sesame oil, soy sauce, grated ginger and garlic, Red Boat fish sauce. Sensational. HG had left over salad for lunch the next day. Economical BSK hd provided a tasty group of meals from one modestly priced Trader Joe’s flank steak.

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