Sometimes we have STRONG cravings for beef. Nothing like a good steak with lots of iron, zinc and other good stuff to meet that “caveman” need for meat. :) I’m not sure that cavemen actually had access to clubbing herds of cattle, but perhaps they could get deer, buffalo, bison, wild boar, etc. At any rate, despite my love for vegetables, seafood and other food products, an occasional good steak is definitely a welcome thing. In our household, if we want beef, but don’t want to spend too much, a flank steak is the more economical cut of meat. Tasty, easy to cook and priced quite reasonably, flank steaks do well thawed from the deep freeze, without much fuss.
The most recent flank steak we cooked was from S&L Fine Foods, part of a new line of great Angus Beef they sourced in Australia, and it was well-priced and delicious. That is the steak up top, actually two flanks in one package. Sorry, I don’t recall the price, but it couldn’t have been more than PHP800-900 per steak, good for 3-4 people easily.
We simply defrosted, salted an hour before cooking, and threw it onto a hot indoor grill for a couple of minutes on each side.
It’s a bit tricky to get this piece of meat to the right level of doneness, as it’s quite thin and can cook quickly over a hot flame. I actually overcooked this by about 1-2 minutes, but it still turned out well.
Let the meat rest for 7-10 minutes before you carve it, refer to this old post for why, and slice it at an angle. Serve with steak sauce of Worcestershire sauce, if desired. I sometimes have this with ketchup, particularly leftovers eaten with fried eggs and rice for breakfast!
The photo speaks for itself, no?
And not to worry, the steak was served with lots of starch and veggies, including some roasted butternut squash, a baked potato and some haricots verts or green beans. :)
For more posts on hunks or bits of beef, you may wish to re-visit these older posts:
The International Meat Market, Astoria Queens
Nilagang Baka a la Marketman
Roast Rack of Veal
Stir-Fried Beef with Capsicums and Black Beans
Locally Raised Wagyu Beef
Wagyu Osso Buco Milanese a la Marketman
Kare-kare a la Marketman
Bistecca a la Fiorentina
Sirloin Burger with Caramelized Onions
Angus Roast Beef Tagalog a la Marketman
Angus Ribeye Roast Beef
Another version of Bistek Tagalog
Morcon by Chef Chris Bautista
Wagyu Beef Salad Version 1.0
Wagyu Beef Salad Version 2.0
Kalitiran Stew a la Marketman
Australian Beef Short Ribs
Korean Style Braised Short Ribs
Surf, Turf & Sky a la Marketman
Beef Bulalo a la Marketman
Steak at Peter Luger’s, Brooklyn NY
Lobel’s, New York
Callos a la Madrilena (stomach lining, but from a cow)…
Christmas Eve Dinner 2007, The Roast
Cebuano Style Beef Bulalo
Sinigang na Baka
Beef Mechado a la Marketman
Grilled Milk-Fed Veal Chops
Short Ribs with Tomato & Fennel
Short Rib Ragout with Fettucine
Snake River Farms Wagyu Sirloin Steaks
Bulalo / Bone Marrow
Sop Buntot, Oxtail Soup Part I
Sop Buntot, Oxtail Soup, Part II
Pho Bo / Vietnamese Beef Soup
Beef Salpicao a la Marketman
Beef Bulalo with Everything Thrown In
Roast Tenderloin “Filipino” a la Marketman
Roast Beef Hash a la Marketman
That Controversial Post about letting my meat rest before eating it
A Foie Burger a la Marketman
Roasted Bone Marrow on Toast
Where’s the Beef?
Casajos or Sirloin Beef Tapa a la Marketman
Crispy Tadyang na Baka
Sinigang na Tadyang na Baka
Kansi a la Marketman
“Seared” Beef Carpaccio a la Marketman
Braised Short Ribs a la Marketman
Grilled Meyer Natural Angus Beef Ribs
Open Face Roast Beef Sandwich
Christmas Dinner 2011
Barbecued Beef Ribs
More Beef Marrow
Beef, Tomato & Barley Soup
Phew! That’s quite a lot of beefy posts… :) Enjoy!