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tipstools videos 2008 04 slicing flank steak
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A little meat-mallet action transforms this tough cut of beef into a quick-grilling all-star.
4.5
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Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.
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Good idea alert: Cooking half the tomatoes in a skillet on the grill lets you capture all their juices and turn them into a saucy condiment for the steak.
5.0
(4.75)
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Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.
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(5)
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Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.
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Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
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Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.
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Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.
3.4
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Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.
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This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.
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4.0
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Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.
4.7
(4.67)
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Skirt steak is one of our favorite cuts of beef—it’s flavorful, affordable, and quick-cooking. That said, it’s imperative to slice it thinly against the grain for the best texture.
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4.0
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The very best steakhouse is your house.
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Toss tomatoes in a simple preserved lemon, soy sauce, and chile marinade while you sear a well-marbled steak for a dinner for two in no time.
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First you get excited because: hanger steak. And then you taste that scallion sauce...
4.6
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4.0
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Supremely beefy, not outrageously expensive, and fast-cooking, skirt steak is our favorite steak of all.
4.3
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Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.
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More caramelization, more surface area to char, a quick cook time, and easy to share pieces are only a few of skewering’s advantages.
4.0
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The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.
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(3.88)
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Normally you want to braise a pork shoulder—but we’re making a case for throwing it on the grill, with a hell of a spice rub.
4.7
(4.67)
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Before you panic about the habaneros—we've got a trick in this recipe that mellows out the spice. A lot.
4.5
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