I bought my first flank steak today. After reading some of these threads,

[onecent]

it seems to me that cooking it fast is the way to go? Also marinating is recommended.

Anyone have a simple recipe? Is this meat tough if I grill it on the grill? If I cook it in the oven do I need to broil it? I actually prefer to cook it in the oven.

Thanks for any help you can give.

[NMDemDist2]

1. I marinate them, stuff em and bake em slow

then slice against the grain

as for stuffing, I use mushrooms, bell peppers and onion, processed into almost a paste. Pound the flank steak then smear the filling on the steak and roll it up like a cinnamon roll. Close with skewers and bake at about 300 degrees

flank is a tough cut and needs something to tenderize it

[babylonsister]

4. You stuff flank steak? You

are quite the cook! Do you make a pocket? Your flanks must be bigger than mine!

[NMDemDist2]

5. nah, I pound em flat. if they are thick I ask the butcher to butterfly it

for me

[cmf]

2. This is how I usually make it

This is one of those recipes that I just eye the amounts of ingredients, so the actual measurements are approximate. Taste the marinade and see if it tastes good before you put it on the meat.

1/4 c soy sauce
1/4 c honey
1/4 c rice vinegar
3 cloves garlic, minced
1 tbsp grated ginger
2-3 green onions, chopped finely

Mix the above ingredients, marinate the flank steak a couple hours, turning it a few times. Then grill it over medium-hot heat for about 5 minutes or so on each side. Slice the meat across the grain to serve. I usually do it on the grill, but I bet you could broil it. But since there's sugar in the marinade, it might smoke.

[Stinky The Clown]

3. Read this thread ......

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=22191

Up top I talk about making a cold beef 'salad's It lists ingredients. Later on in the thread' I mention a flank steak and how you use the same sorta stuff to make a marinade.

The ingredients are really anything you want them to be, but this recipe is a good jumping off point for any experiments you may to try later.

When you cut that flank, cut it thin and on a bias. Cut that way, it is quite pleasant and tender.

I suggest the grill instead of the oven, but it will work either way.

[Warpy]

6. Back in the good old days when I'd eat meat

I used flank steak in stir fries.

Slice thin across the grain and marinate briefly in a mixture of cornstarch and white wine. While it's marinating, chop your veggies: onion, carrot, celery, broccoli, mushroom. Mince your aromatics, ginger and scallion. Mix soy sauce, water and cornstarch.

Stir fry the aromatics briefly, drop in the steak and stir fry, start adding firm veggies first, softer veggies last. Cover and let steam until veggies are crisp-tender. Add soy sauce mixture and stir until thickened.

Serve with rice or noodles.

I've done a lot of different things to enrich this recipe, like adding Marmite to the soy sauce mixture, varying both aromatics and veggies, adding fish sauce or oyster sauce, serving it over deep fried bean threads, you name it. This is just a very basic recipe and flank steak is the preferred cut of meat for it.

[murphymom]

8. I've never cooked flank steak whole

I've just used it for stir-fry. I've found that if you partially freeze it first, you can slice it across the grain paper thin.

[SoCalDem]

7. yummmmm yummmm..pinwheel steaks

Pinwheel steaks
Categories: Meats Main dish Tested
Yield: 16 Steaks
2 lb Flank steak (more or less)
2 ½ c Stuffing, mix or home made, (directions follow )
2 c Spinach, rinsed and chopped
2 cl Garlic
⅛ ts Basil
Prepare stuffing. You can use a mix, or as follows: Saute 1/2 cup onions in olive oil til translucent. Add garlic and spinach (it's such insideous stuff you can hide it in almost everything) til the spinach is wilted. Add 1 heaping tablespoon sage, 1/2 tsp thyme, 1/8 tsp black pepper and one can of chicken broth, bring to a boil. Add to the bread cubes and fold to blend. Let cool completely. Place a large flank steak on a bread board and flatten with a meat mallet til flat and uniform in shape. Spread the cooled dressing on top of the flank steak and roll up, jellyroll style. Cut into 1" wide "steaks". This process will make around 16 "steaks". Place extras on waxed paper, wrap in plastic wrap or foil and freeze immediately. To cook, spray a baking dish with cooking spray and place steaks in the dish. Top with garlic and basil. Broil at 375-degrees about 8-12 minutes each side, depending on size.

[Skidmore]

9. My daughter mariniates flank steak in

balsamic vinegar with red onions and garlic and coarse ground pepper and rosemary, then grills it 8 minutes on each side. Reserves some marinade to reduce in a pan with a little red wine added to make a sauce. Slices it in one inch strips against the grain, and serves it with a salad of hearts of romaine and spinach and grape tomatoes with baby mozarellas in it. bake a couple of sweet potatoes on the side for a real treat. Yummy meal.