Tag Archives: flank steak

Tuesday Dinner: Steak and Eggs

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Sometimes you want something light for dinner. I’ve cooked with a lot of cream and butter recently, so this week for dinner I wanted to offer some choices that were not as rich or heavy on the stomach.

Naturally, steak and eggs came to mind.

This Southwest-style steak and eggs dish came from Julia’s Album, a nifty food blog with a fairly large readership. Now, Julia intended this to be a breakfast selection, but I’ve found that there is little that you make for the first meal that you cannot make for your evening sitdown. The Wife is a proponent of the breakfast-for-dinner movement, so this was an easy choice. Continue reading Tuesday Dinner: Steak and Eggs

Thursday Dinner: Asian-Marinated Steak

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Two things about flank steak:

  1. It’s awesome. It cooks quickly, retains flavor nicely and makes for an elegant dinner from the grill.
  2. It’s expensive. Wegmans gets $11.99 per pound for it. Nichols in Liverpool charges $7.99.

So, for a piece of communal steak for weeknight dinner, I want something closer to the $4-5 per pound range. Chuck steaks are way to thick and far too tough. Getting back towards the round is where you need to look, specifically the top round. Continue reading Thursday Dinner: Asian-Marinated Steak

Monday dinner: Mojo flap steak with salsa verde

Take a walk through the meat department at your grocery store and look at the beef cuts available. You expect to pay more for the more tender, leaner meat: tenderloin (filet mignon), sirloin, the in-between (T-bone/porterhouse). Pick up a pack of sirloin steaks and compare the price with steaks cut from the flank or skirt. Do yourself a favor and try not to drop anything, because they are probably the same. Actually, you might find the sirloin strip steaks priced cheaper than the tougher flank steak.

Why? Because flank steaks are trendy. Think of them as the summertime version of short ribs. Restaurants can get these cuts cheap, marinate them and attain a big markup on dishes like carne asada or fajitas. The kicker is that flank and skirt steak come from the underbelly of the cow, supporting the weight of the animal and undergoing quite a bit of stress and strain. Flank, plate and shoulder cuts get worked a lot, meaning that the muscles get a workout. And, strong muscles mean tougher, sinewy meat.

While flank and skirt prices go up, flap steak remains affordable. Called bavette by the French and sirloin tips in New England, flap steak is the new cheap cut. From the San Francisco Chronicle:

An extension of the T-bone and Porterhouse steaks, flap meat is officially part of the short loin section, explains Bob Fanucchi, known as Butcher Bob by his students at San Francisco’s California Culinary Academy. “It’s actually in the belly of the animal,” he says. “You remove the flank, take the layers of fat off and the meat is called flap meat.”

Continue reading Monday dinner: Mojo flap steak with salsa verde

Saturday dinner: Asian-inspired flank steak

The Sister is home for the weekend and specifically requested anything but chicken for dinner. Seafood, veal, lamb, and dairy are already on her list of “won’t eats,” but I get the impression that she has been eating a lot of poultry lately.

“Really. No chicken.”

When I read the title Asian-inspired steak to her, she wanted to know what had inspired it. I have no idea. Did Jerry Yang call? Did it read something by Mao? Or is it marinated in soy sauce, sesame oil and honey? (Answer: The latter)

Cornball jokes aside, this is intended for the grill and, though it was about 70 in Syracuse today, the grill is not in gameday form. It needs some cleaning and it screams for new grilling grates. So, we went stovetop. The results were pretty good. I worry about cooking steak on a grill for many reasons, namely the overcooking and drying out of the meat. This rates highly for pan-cooking. Continue reading Saturday dinner: Asian-inspired flank steak

Saturday dinner: Pan-roasted mojo sirloin with herbed tomato risotto and sauteed kale

A noble meat

Saturday evening marked the collision of two events:

  1. The last weekend before the in-laws/babysitters leave for Myrtle Beach (home to two Hooters on the same street).
  2. The seeming lack of recent Saturday dinner.

When I thought about it, I hadn’t cooked a Saturday dinner of any particular note in weeks. There has either been takeout, going out or quick-and-easy. And, let’s be honest, there’s no fun with quick-and-easy. It’s not Saturday dinner unless you have to run the dishwasher twice.

The Wife, as usual, was no help in deciding what to make (“You don’t have to do anything complicated.” Nearly 10 years of marriage and it’s like she doesn’t know me.), so I consulted the cookbooks for inspiration. Tom Colicchio yielded a side from his book Think Like A Cook. The Palm‘s cookbook offered an idea for a main course. You can never go wrong with steak. Continue reading Saturday dinner: Pan-roasted mojo sirloin with herbed tomato risotto and sauteed kale