The food lab better home cooking through science ( PDFDrive ) 402
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FlankSteak
It’shardtothinkofacutofmeatthatismoreconduciveto
cookingforacrowdthanflanksteak.It’sgotarobust,beefy
flavor and a pleasantly tender texture, with a bit of good
chew. It comes in large regular shapes that make cooking,
slicing,andservingeasy,andthesteaksarethinenoughthat
they’llcookthroughinamatterofminutesbutthickenough
thatyoucanstillgetanicemedium-rarecenter.
Flanksteaksareprettyversatileasfarascookingmethod
goes,thoughtheycanbeabitunwieldyindoorsbecauseof
theirsize.Thebestwaybyfarisonthegrill.Withtheirlarge
surface area, the steaks are made for picking up nice char
and smoky flavors, and the types of dishes they can be
transformed into, such as fajitas or steak salads, are perfect
foralfrescodining.
Also sold as: Stir-fry beef (it’s usually sliced in this
instance).
Where it’s cut from : The flank, which is on the steer’s
belly,towardtherearend.
Shopping: Once an inexpensive cut and a great alternative
topremiumsteaks,flanksteakcanrunnearlyasmuchasa
strip steak these days. When shopping for it, look for an
even deep red color with a fair amount of fine fat running
alongthelengthofthemuscle.Poorlybutcheredflanksteak
willeitherhaveathinmembranestillattachedtopartsofit
or have had that membrane removed so aggressively that
the surface of the meat has been shredded. Look for
smooth-texturedpieceswithoutnicksorgouges.
A standard whole flank steak can weigh anywhere
between2and4pounds.Planoncookingapoundofflank
steak for every 3 diners, or a pound and a half if your
friendsareashungryasmineusuallyare.
Trimming:Flanksteakissopopularthatmostbutcherssell
ittrimmedandreadytocook.
