10 Apr2013


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
Bistek Tagalog
Beef Tapa
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
Kalderetang Baka
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!



  1. pixienixie says:

    Oh wow! I loooooove steak!

    A very minor error, MM:

    “Let the meat rest for 7-10 minutes before you carve it, refer to this old post for why…”

    The link isn’t there. :)

    Apr 10, 2013 | 7:26 pm


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  3. Marketman says:

    pixienixie, thanks for that, link now there. :)

    Apr 10, 2013 | 7:48 pm

  4. millet says:

    yes, MM, STRONG cravings for meat, they sometimes are! and oh, yes, now we have davao-grown haricots verts that retail in the public market for P150/kilo! how wonderful is that!

    Apr 10, 2013 | 9:52 pm

  5. EbbaBlue says:

    I have been off red meat for months now.. and when I do eat soon… I am going to have a 2 inch t-bone, chargrilled to perfection, with baked potato topped with chives, and end with a slice of double chocolate fudge brownie w/ ice cream. When? maybe after my chemo.

    Apr 10, 2013 | 10:50 pm

  6. DhayL says:

    Goodness gracious! If I may ask MM, can u also use flank steak to make filipino-style beefsteak? Often i get stuck on what kind of meat i should purchase to make beefsteak if i want to use red meat rather than pork. Thank you.

    EbbabBlue- i’m sending lots of love and prayers to you! i wish you well! :)

    Apr 11, 2013 | 12:38 am

  7. G says:

    Hi Marketman- I was watching noon time CNN, and Anthony Bourdain was being interviewed to announce his new show (Sunday PM here in the US). He was asked what his favorite pork dish was, and he mentioned lechon from the Philippines. I know you hosted Anthony when he visited the Philippines a few years back, so I’m sure “lechon” was your Zubuchon. You might want to find his CNN interview on CNN’s website.

    Apr 11, 2013 | 1:01 am

  8. wisdom tooth says:

    Yummm… weather forecast in NorCal this weekend – perfect for outdoor grilling. Thanks, MM.

    Oh EbbaBlue, I’m usually just a spectator of marketmanila.com but I couldn’t stop myself from personally sending you my prayers for a complete and speedy recovery. I would love to eat a t-bone steak dinner with you to celebrate….:-))

    Apr 11, 2013 | 1:19 am

  9. EbbaBlue says:

    Thanks all.

    Apr 11, 2013 | 3:59 am

  10. EbbaBlue says:

    Hey wisdom tooth, hubby and I were at NC for 2 1/2 years. I worked at USMC base. Hahaha, we rented a house in the suburbs where everybody has a freezer full of pigs and cow’s meat. Even the grocery’s name Piggly Wigly – really a meat-eater town. I remember eating steak 3 x a weak, and I mean a thick sirloin portion. Even home made sausages are huge. And they are always grilled in pine firewood.

    Apr 11, 2013 | 4:03 am

  11. Getter Dragon 1 says:

    Beef+sauteed pea shoots = yummy

    Apr 11, 2013 | 6:14 am

  12. Betchay says:

    My prayers are with you EbbaBlue! I am sure this blog and its community gives you joy and comfort. For those unable to indulge,the photos and MM’s vivid descriptions are enough to satisfy cravings.

    Apr 11, 2013 | 6:43 am

  13. Marketman says:

    Ebbablue, I had no idea, we all hope for a speedy and full recovery. :) G, thanks for that, will look it up.

    Apr 11, 2013 | 7:31 am

  14. PITS, MANILA says:

    the people i prepare food for would love this post. steak for them would mean slabs of grilled beef or lamb. no use for knives …

    Apr 11, 2013 | 9:00 am

  15. ami says:

    I know what you mean MM. I sometimes get that serious hankering for good steak every so often.

    Sending positive vibes your way EbbaBlue.

    Apr 11, 2013 | 9:44 am

  16. mitzuy says:

    Hi, MM – as always, beautiful pictures to whet our apetites. A good steak with salt and pepper and hot English mustard is tops.

    Ebba Blue, our prayers for a speedy recovery.

    Apr 11, 2013 | 9:57 am

  17. Joe-ker says:

    aside from the good looking steak that butternut squash looks delicious. baked or grilled? any seasoning?

    Apr 11, 2013 | 12:52 pm

  18. Monty says:

    Not to rain on everyone’s beef parade but a news report came out just this week that the carnitine in red meat, which is present in high concentrations in beef and pork, is processed by a bacteria in our gut into a compound called TMAO which causes arteriosclerosis when combined with high cholesterol.

    As a carnivore myself, I’m hoping that they find the solution to get rid of the particular bacteria that causes this problem. I guess moderation in red meat consumption is key for now, but avoid all those L-carnitine drinks and supplements that are being promoted as a weight loss aids. Chicken and fish do not contain large amounts of carnitine.

    Apr 11, 2013 | 2:35 pm

  19. Marketman says:

    Monty, in moderation, yes, that makes sense… Just as some types of fish are tainted with Mercury, or fowl and chickens other diseases… In the end, we will kill ourselves off with bad food of all types. :(

    Apr 11, 2013 | 2:59 pm

  20. Marketman says:

    Joe-ker, butternut squash just has some butter and muscovado sugar. You could use maple syrup as well. And baked until soft.

    Apr 11, 2013 | 3:00 pm

  21. Khew says:

    I’m a fan of flank steak myself. I bet you’ll love flap meat too if it’s available – cheaper and even more tender but thinner.
    I love to marinate flanks with the juices of old ginger( an effective tenderiser ) and lemongrass along with salt & pepper of course.

    Apr 11, 2013 | 3:06 pm

  22. kristin says:

    @EbbaBlue…..Get well soon, and do celebrate your after chemo, grandly! :)

    @MM….am off protien in my foodplan esp meat,fowl and fish, dietist orders for two weeks :( but I plan to celebrate, after with a good steak too :) after the offlimits period is taken down…hehehe. would love to have zubuchon, my friend just had it at your restaurant, recommended it to him when he arrive in Cebu earlier this week.. he loves the food but sadly,cant take some for me as pasalubong if he comes back, bawal yata dito :(

    Apr 11, 2013 | 8:16 pm

  23. Footloose says:

    Responding to food craving should be exactly the same as dealing with temptation; most rational and delicious way of relief is to just give in to it. As you said, your body is probably just yearning for the nutrients supplied by the food in question. “Lihi” is the good Tagalog word for it although this usually comes saddled with images of newly expectant moms.

    Apr 12, 2013 | 5:00 am

  24. sophie says:

    EbbaBlue, sending you our prayers for your speedy recovery.

    MM, looking at the photos makes me soooo hungry now…oh boy, need to check for food.

    Apr 13, 2013 | 3:58 am

  25. Slightly Epicurean says:

    Looks great Marketman!I like my steak with lots of pepper, mushrooms and asparagus on the side. =)

    Apr 14, 2013 | 7:29 am

  26. Gus Hansen says:

    Hello Marketman,

    Your indoor grill looks awesome! What is the brand?


    Apr 15, 2013 | 5:37 pm

  27. ZaN says:

    …this put a smile on my face since we just grilled flank steak and grilled asparagus last weekend. Ours didn’t look as good though. :-(

    Ebba don’t be so Blue
    Life is not fair
    But please do take care. :-)

    Wishing you full recovery.

    Apr 16, 2013 | 1:48 am

  28. Amy says:

    Hi MM! Was wondering if smoked maldon would make a better choice for steak than the original variety . I am a grateful recepient of a balikbayan box and i only get to choose 1 between the 2 Maldon’s which was thrown in the said box along with some Nutella and toblerones :D oh! I am yet to find out if I will get my share of corned beef too. Lol

    Jun 2, 2013 | 6:22 am

  29. Rob says:

    Marketman, this is bookmarked on my browser because this page has all the beefy wonders I am looking for. I am still learning to cook the perfect steak. I don’t have a grill so I pan fry it in a cast iron pan. I can never seem to get it right…I like my steak rare to medium rare but I always end making it wrong. It is either over cooked or the poorly seasoned. I am an unabashed meat eater and I can finish a half kilo of meat in a single sitting. Especially when it is chicken or beef. I am not much of a vegetable eater is all I can say…

    Jun 6, 2013 | 4:59 am

  30. shiko-chan says:

    Oh, steak. Can’t go wrong with steak <3 (unless I'm the one cooking it, it seems…)

    Aside from this flank steak, MarketMan, would you know where else I could get good sulit beef in Metro Manila? Personally, I'm thinking of slicing it up for use in a taco, so I don't particularly need visual appeal, just good soft tasty beef (not ground). What cut would you suggest?

    I'd like to use locally and ethically grown, etc. beef, so I'm thinking of buying at http://www.DowntoEarth.ph it will be my first time to do so. have you tried their produce? what do you think? :)

    Jul 14, 2013 | 12:42 pm

  31. Marketman says:

    shiko-chan, cuts like flank, hanger, etc. steaks tend to be cheaper, more flavorful but also need to be cooked rare for them to be reasonably tender. I love Down to Earth, and have featured many of their products before. I have tried some of their meat, but mostly the pork. It’s definitely worth a try, though be prepared for slightly tougher meat than commercially produced cuts…

    Jul 14, 2013 | 12:45 pm

  32. shiko-chan says:

    Thanks so much for the superfast and excellent (as always!) response MarketMan! :)

    Jul 15, 2013 | 7:45 pm


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