NFT: BBI Steakhouse - Flank Steak

so it does great in the sous vide. I've pretty much moved on from it tho because flank steak here is about $12 a pound and I can get ribeye, NY strip, filet and chuck cheaper.

In comment 16476005 Bill in UT said:

Quote:

so it does great in the sous vide. I've pretty much moved on from it tho because flank steak here is about $12 a pound and I can get ribeye, NY strip, filet and chuck cheaper.

Just my thing, but I don't marinate very often, I prefer sauces. I'm doing that tonight with pork chops- sous vide, sear and the marinade as sauce.

In comment 16476009 Bill in UT said:

Quote:

In comment 16476005 Bill in UT said: Quote: so it does great in the sous vide. I've pretty much moved on from it tho because flank steak here is about $12 a pound and I can get ribeye, NY strip, filet and chuck cheaper. Just my thing, but I don't marinate very often, I prefer sauces. I'm doing that tonight with pork chops- sous vide, sear and the marinade as sauce.

Lately I have been marinating the meat,then cooking it in the marinade, then using that as sauce...excellent results

In comment 16476018 AROCK1000 said:

Quote:

In comment 16476009 Bill in UT said: Quote: In comment 16476005 Bill in UT said: Quote: so it does great in the sous vide. I've pretty much moved on from it tho because flank steak here is about $12 a pound and I can get ribeye, NY strip, filet and chuck cheaper. Just my thing, but I don't marinate very often, I prefer sauces. I'm doing that tonight with pork chops- sous vide, sear and the marinade as sauce. Lately I have been marinating the meat,then cooking it in the marinade, then using that as sauce...excellent results

Yeah, I've done that on some recipes. Burt for the most part, I find a sauce to be way more flavorful than a marinade. And, for anyone who wouldn't use a chicken marinade as a sauce, be secure that if you boil it down to thicken it after marinating with it, all the possible bacteria are gone

I'll sous vide it...

...I always grill it (charcoal). Hot fire, 4:00 to 4:30 minutes per side for medium rare. We sometimes marinate, sometimes not. Either way, it's one very flavorful cut of beef. Leftovers work great for steak sandwiches, in Mexican, or in a salad.

I’ve done flank steak:

Put it in a citrus marinade a couple hours before cooking, usually lime juice but if we have lemons or oranges around I fresh squeeze and use.

Rub is simple, table salt, coarse ground black pepper, chili powder and cumin.

I cook hot for 2 minutes a side (550 or so, but all depends on how thick)

After cooking I let sit 10 minutes, slice, then put a small round of kosher salt over it.

Al the recommendations above are good ones, with my favorite being marinade, then grill over hot coals. The only thoughts I have would be timing, and cooking method.

DonQuiote, you said locally grown. To me, that would mean grass fed beef, which would most likely mean a smaller size, and a lower fat content. If this is the case, lessen the cooking time, and I would also try to cook it one temperature lower than you like, and let it rest. Lower fat grassfed beef cooks a lot faster then regular commodity beef. Enjoy.

I like the citrus idea.

Yes, it is a grass fed local farm, and looks lean.

so I always use one of these to breakup the meat fibers a little.